Tuesday, November 15, 2011

Ancient Porridge

I love injera bread! That spongy, slighty sour flatbread is the very best part about eating at our local Ethiopian joint, Abyssinia. And even though there's an injera recipe in Papa Tofu Love Ethiopian Food, I'm still a little intimidated about making the fermented bread with ancient teff grains. So when my friend Katie gave me a bag of Bob's Red Mill Teff, I wasn't sure what to do with it.

Someday, I'll use some to make injera. But I found a quicker way to put the teff to use on the back of the Bob's Red Mill bag — Teff Porridge! Teff makes an excellent and protein-rich stand-in for oats or other breakfast grains. It has a nutty taste that some say has chocolate notes, but I didn't notice much chocolate taste. Just nuttiness.

Since I had still had some So Delicious Coconut Nog, I decided to make a Holiday Teff Porridge:

That's slow-cooked teff mixed with nog and dried cranberries. It made for a hearty breakfast on this cold, rainy morning. And even though I hate all things Xmas until after Thanksgiving, this actually got me in the holiday spirit a little early.

Holiday Teff Porridge
---------------------------
1 cup water

1/4 cup teff
1/2 cup vegan nog
1/2 tbsp. maple syrup

1 tsp. cinnamon
2 tbsp. sweetened dried cranberries


Bring the water to a boil in a small saucepan over high heat. Whisk in dry teff to ensure no lumps form. Lower heat to a simmer and cover. Simmer for 15 to 20 minutes, stirring occasionally, until porridge is thick and teff is soft.


Stir in the nog and continue to simmer for a few more minutes or until mixture begins to thicken. Remove from heat. Whisk in the maple syrup and cinnamon. Top with dried cranberries. Serves one.

8 comments:

Lisa is Raw on $10 a Day (or less!) said...

Nice! Hey, Iv'e seen those bowls at etsy ... must get some!

VeggieLow said...

awesome idea! i'm also intimidated by the 4-day long injera making process! i have a friend who is ethiopian, however, and even he buys his injera at the ethiopian market - says its intense to make and easy to mess up... so not worth the effort. porridge is better i think :)

Vanilla Bean Vegan said...

Porridge looks yummy, great idea to add the holiday nog for a holiday twist on it, I love that bowl, will have to get one on etsy.

thejollyfox said...

Looks yummy. I love using teff flour in gluten free baking, even though I am not gluten free. This porridge looks so good though, I must give it a try. Thanks for the recipe :)

Michelle said...

I've never heard of teff, but that porridge sure does look good!

Jess of Midwest Vegan said...

I love hot, porridge-y cereals for breakfast. I also love injera, but I don't think I would have the patience to make it. :)

foodfeud said...

Interesting! It may not taste too chocolatey but it does look like it in that bowl!

Gail for So Delicious Dairy Free said...

What a delicious breakfast idea! Thanks for sharing. And LOVE the bowl! Where did you get it?