Create an easy, tasty Vegan breakfast
You can make this oat porridge with rhubarb, kale, and cardamom in minutes and feel great for the rest of your day!
In her new book, Vegan at Home, the Icelandic chef and author Solla Eiríksdóttir might have cut all the meat and dairy from her dishes, but there is one thing she was very keen to hang on to - enjoyment.
As she explains in her new book’s introduction, Vegan at Home provides recipes for vegan pantry basics that are the foundation for simple everyday vegan dishes—breakfast, lunch, afternoon snacks, and dinner—as well as meals with friends, and larger celebrations.
“I hope it will show people how delicious and versatile vegan food can be,” she writes. “My goal is to cook delicious food that can be enjoyed by vegans and nonvegans alike. Food people will love to eat and which they won’t feel the need to define as being anything other than a flavorsome, nutritious, and satisfying meal.”
Pages from Vegan at Home
There are dishes you can prepare and share to impress your friends, simpler offerings you can put together for lunch and dinner as well as great ways to start the day. Oat porridge with rhubarb, kale, and cardamom is one of Solla’s favourites, particularly towards the beginning of the year, when rhubarb is one of the first plants to be harvested from her kitchen garden. “It is always really exciting to use,” she writes, before adding, “when not in season I use other fruit such as apples or berries. When there is not much time in the morning, this nutritious porridge is an excellent breakfast as it’s quick. Adding kale also makes the porridge very filling.”
To make this you’ll need a tablespoon olive oil; one rhubarb stalk, thinly sliced; 1 oz/25 g or small handful of kale leaves, stems (stalks) removed and leaves chopped; a cup (3½ oz/100 g) of rolled oats; a tablespoon of chia seeds; a teaspoon of ground cardamom; three quarters of a teaspoon of ground cinnamon; as well as a pinch of sea salt and ¼ cup (2 fl oz/60 ml) of oat milk, lightly frothed. Also, to serve it you can add a topping black sesame seeds, toasted sunflower seeds, toasted hazelnuts, finely grated lemon zest, a capsule of probiotics or acidophilus supplements, as well as blackcurrant Jam.
First heat a large saucepan over medium heat. When warm, add the oil and warm for 1–2 minutes. Add the rhubarb and kale and cook for two minutes, stirring frequently. Add the remaining ingredients for the porridge, except the oat milk, to the pan with 2 cups (16 fl oz/475 ml) water and cook over medium heat for 2–3 minutes. Stir constantly to prevent it becoming too thick and congealed. Serve the porridge in bowls, pour over the frothed oat milk, and garnish with the toppings.
Vegan at Home
For a fuller recipe, with extra tips from Sola, as well as much more, order a copy of Vegan at Home here