Yesterday in our weekly Real World Vegan Meal Plan newsletter we shared a recipe for our Savory Porridge with Asparagus. I want you to have it, too!
Savory Porridge with Asparagus
Ingredients (Serves 4)
- 1 cup Organic Quinoa Ancient Blend – quinoa, amaranth, and millet – rinsed (I got it at Costco!)
- 1 cup chopped mushrooms (any kind, though we’re partial to shiitake)
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- A pinch – 1/4 teaspoon salt, optional
- 1 bunch asparagus
- Nutritional yeast, optional
Instructions
In a pressure cooker
Combine the grain blend, mushrooms, almond milk, broth and salt in the pressure cooker. Cover and bring to pressure. Cook at high pressure for 6 minutes. Use a natural release.
While the grains are cooking, steam the asparagus (or, if you steamed it the night before, reheat). Chop.
Serve the porridge in bowl. Spoon chopped asparagus over the grains. Sprinkle with nutritional yeast and serve.
No pressure cooker? No problem!
Combine the grain blend, mushrooms, almond milk, broth and salt in a sauce pan. Bring to a boil. Lover the heat and simmer for about 18 minutes (or until liquid is absorbed).
The May 11 meal plans are ready to roll via email!
You’ll be making Spring Veggie Chili in bulk + Spring Vegetable Oatmeal, One-Pot Tofu Scramble, Apple Spinach & Onion Salad, Refreshing Red Salad, Pasta with Red Beans and Broccoli, and Soyrizo Quesadillas.- Meal ideas include Toasted hummus sandwich, tofu scramble wraps, waffle PB & J, overnight oatmeal, Spring Veggie Chili over steamed potatoes, vegan lunch meat & veggie sandwich, bean burrito or salad, Cinci-style spaghetti, Spring Veggie Chili over collard greens, pita pizza, breakfast for dinner, and restaurant leftovers.
- Tips for vegan breakfast bars, strategic lunch orders, and a dinner buffet (leftover-style)!
- You’ll also receive a shopping list, access to JL’s monthly video message (this month:kitchen appliances to the rescue), and Dave’s monthly fitness tips!
