Savoury Oat Porridge

I’ve never been one for oat porridge but since I was going vegan for a fortnight I had to look for low carb vegan breakfast option.

8 August breakfast was rolled oats cooked in water with a tablespoon of coconutrients ground coconut. But I found it a little bland for my taste.

So for 9 August (National Day),  I decided to put an Asian twist to a decidedly ang mor brekkie.

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Savoury oat porridge

I cooked the rolled oats in water and added some salt and garam marsala. The spices lifted the dish and imparted great flavour and triggered satiety more quickly. I was quite full after eating half of the porridge. Which was wasn’t the case when I didn’t add the spices.

Here is the recipe:

Savoury oats porridge
Soak 1/3 cup rolled oats in water overnight
In a small sauce pan over medium heat cook the oats with 1/4 cup water.
Add 2 tbs coconutrients ground coconut
1/2 tsp salt
1/4 tsp garam marsala
1 tbs fried shallots

Stir until it is well mixed. Serve and eat!

Vegetable Curry Recipe

Spices add so much flavour to our food and trigger satiety, making us less likely to eat more than we should. It also is a healthy way of adding flavour to our food without using sugar and MSG. This vegetable curry was completely vegan with coconut milk and CocoNutrients virgin coconut oil for great flavour and good fat.

Vegetable Curry (Vegan)

Cooking my vegetable curry

Cooking my vegetable curry

Vegetable Curry

Vegetable Curry

Vegetable Curry Recipe

Rempah (blend into a paste)

20 shallots, Peeled

10 cloves garlic, peeled

1 inch ginger, peeled and sliced

5 tablespoons of curry powder

2 tablespoons of tomato paste

2 tablespoons of tau cheo

3 tablespoons of coconut oil

1kg of coconut milk

Added herbs

2 stalks of curry leaves

5 kaffir lime leaves

2 stalks of lemongrass

2 tablespoons of assam paste mixed into 5 tablespoons of water, seeds removed

Vegetables (you can use any vegetables you like, the more varied in colour the better)

1 local brinjal cut into 5cm cubes

Pumpkin cut into 2cm cubes

Carrots cut into 2 cm cubes

French beans cut into 5cm lengths

Celery, 2 stalks, cut into chunks

Half a cabbage cut into wedges

1 head of Cauliflower, cut into florets

Method

In a wok, heat the coconut oil.

Add the curry leaves to the heated coconut oil and fry until leaves are fregrant.

Add the rempah and slowly fry the rempah over a slow fire until the oil “comes” out of the mixture.

Add the hard vegetables like pumkin, carrots and celery into the rempah and fry it a little more until all the vegetables are coated in the mixture.

Add the lime leaves, lemongrass and assam mixture

Add the coconut milk and bring to a boil over a high heat

Add the rest of the vegetables and season with soy sauce.

Simmer until the vegetables are tender.

Serve with chapatis or brown/red rice

 

Vegan Fortnight Day ONE

I often go vegetarian once a week to remind myself how lucky I am. However, on the days I do go vegetarian, I include eggs and cheese in my diet. I also noticed that I tend to eat more refined carbohydrates on the days I do go veggo. The challenge was to go vegan for a fortnight without eating loads of refined carbohydrates like white rice, bread or pasta.  It was also important not to incorporate too much unfermented soy because of the phytates and isoflavones (http://drjulindalee.wordpress.com/2013/02/25/soy-far-so-good-is-soy-really-good-for-us/)

The vegan fortnight kicked off on 8 August, the start of a the long Hari Raya and National Day Weekend.

Breakfast, 8 August, Rolled Oats with CocoNutrients Ground Coconut

Rolled Oats with CocoNutrients Ground Coconut

Rolled Oats with CocoNutrients Ground Coconut

Lunch, 8 August, Vegetable Curry of Pumpkin, Cauliflower, Carrots, Cabbage, Aubergines, French Beans

Vegetable Curry

Vegetable Curry

Snack, 8 August, Millet Flatbread with smashed avocados and tomatoes

Millet Flatbread/Chapati

Millet Flatbread/Chapati

Dinner, 8 August, Vegetable Curry with Millet Flatbread and vegan nut loaf (mushrooms, onions, tempeh and nuts)

Vegan Nutloaf

Vegan Nutloaf