“In spring, rhubarb is the first edible plant that we can harvest in Iceland, so it is always really exciting to use. When not in season I use fruit such as apples or berries. When there is not much time in the morning, this nutritious porridge is an excellent breakfast because it’s quick. Adding kale also makes the porridge very filling. If you like your porridge runnier, then add 1/2–1 cup (4–8 fl oz/120–250 ml) more water.” – Solla Eiríksdóttir
Ingredients
- 1 tablespoon olive oil
- 1 stalk rhubarb, thinly sliced
- 1oz/25g kale leaves, stems (stalks) removed and leaves chopped
- 100g 1 cup (3 ½ oz/ 100 g) rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- pinch of sea salt
- ¼ cup (2 fl oz/ 60 ml) oat milk, lightly frothed, to serve
For the toppings
- 1 capsule of vegan probiotics (50–100 billion each capsule) or acidophilus supplements
- black sesame seeds
- toasted sunflower seeds
- toasted hazelnuts, skins removed
- finely grated lemon zest
- jam
Method
- 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 2 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 add the probiotics (open the capsules and pour the powder over the porridge). Garnish with the remaining toppings.
Photography credit: Hildur Ársælsdóttir. Courtesy of Phaidon.
Extracted from Vegan at Home: Recipes for a modern plant-based lifestyle by Solla Eiríksdóttir, published by Phaidon, £24.95 (Phaidon.com) Enjoy 20% off Vegan At Home with code VEGAN20 at checkout via phaidon.com
Read our interview with Solla, plus a chance to win her new cookbook!
