Janet's entry to the Breakfast Club and immediately was inspired. She made a savoury porridge with soy sauce and nutritional yeast flakes. I don't know why savoury porridge appeals so much more than the sweet stuff but I can't be the only one as I have heard of Scots salting their porridge (and pouring it in a drawer and slicing it up when cold). Though I suspect if they saw my version, they might cry out, "that's no how ye make porridge". (Sorry, that catchphrase stuck from the silly advertisement for oats.)
Yahoo answers and didn't really judge amounts, The recipe below is merely a guide as to what I did. Other vegetables such a pumpkin and baby spinach could be used. I am not sure this will be an everyday breakfast but maybe it will sneak in on some winter mornings as a warming alternative to toast.
rules here to join in the Breakfast Club event with your vegetarian savoury breakfast post. Please get them to me up until (and including) 28 May 2011.
Previously on Green Gourmet Giraffe:
This time last year: St Nigel's Brownies
This time two years ago: Pumpkin and Goats Cheese Muffins
This time three years ago: Creamy Green Lasagne for Beautiful Bones
This time four years ago: TGRWT #2 - It’s nuts, it’s bananas, it’s stew!
Pea and Sun-Dried Tomato Porridge
1/2 cup rolled oats
1 cup water
pinch of salt
about 2 tbsp sun-dried tomatoes, chopped with scissors
about 2 tbsp frozen peas
about 2-4 tbsp finely grated parmesan cheese
splash of soy sauce
Place oats, water and salt in a medium sized bowl. Microwave until mixture has thickened and oats are cooked. It took me about two and a half minutes the first time and three minutes the second time. I stirred after the first minute and then after every thirty seconds. Then add frozen peas, sun-dried tomatoes, cheese and soy sauce to taste. Eat hot.
On the stereo:
Waiting for the Twilight: TAC