Red Velvet Porridge

+

When we think of Red Velvet, we typically think of something a little on the naughty side. We certainly don’t think of breakfast. Rather than refined flour, this “Red Velvet” has a base of oats, which are rich in magnesium and beta-glucans (soluble fiber which slows the rate of carbohydrate absorption into the blood stream). The colour comes from beetroot and the rich chocolate flavour from straight-up cacao powder, both of which are packed with nitrates, antioxidants and other vitamins and minerals. Rather than sugar, this recipe calls on the caramel-sweetness of a single medjool date and the stevia in most protein powders. Rather than buttery icing, it is topped with yogurt and a little grated chocolate. There is something very satisfying about sneaking veggies into one’s first meal of the day, especially when it’s named after a cake.

Ingredients:

• 1 small-medium beetroot
• 1/2 cup/approx 60g oats (I used Rude Health sprouted oats)
• 1 medjool date
• 1 cup water or plantbased milk for cooking the oats and 1/4 cup plantbased milk for blending
• 1 tablespoon cacao powder (The Raw Chocolate Company‘s is my favourite)
• 1 scoop chocolate protein powder (I used Protein Works Vegan Chocolate Silk)
• Non-dairy yogurt (I like coconut)
• Grated chocolate or extra cacao powder for topping (I used Mr Popple’s 88% Strong)

Method:

1. Wash, peel and chop the beetroot into cubes and put it on to steam. Once tender, process until smooth with 1/4 cup of plantbased milk and the medjool date. Set aside.
2. Put the oats in a small saucepan with 1 cup liquid of choice and gently cook until creamy, or according to the packet instructions. Soaking the oats in the liquid overnight drastically reduces the cooking time and makes for an even creamier porridge!
3.  Remove from the heat and stir in the coconut oil and beetroot puree. Add the cacao powder and protein powder and mix.
4. Decant into a bowl and top with your yogurt “frosting” of choice and grated chocolate or cacao.

You can try Mr Popple’s raw chocolate bars with 10% off if you enter mykitchari10 at checkout.

Dessert Hummus

I have been making sweet hummus since I transitioned to a vegan diet as a surefire way to “get my protein” and satisfy hunger. I would originally make it without the addition of protein powders and they aren’t necessary here, but add flavour, sweetness and can make it a complete protein meal. The beans are protein-packed and though they lack certain amino acids, our bodies are extremely clever machines and collect these from the other foods we eat throughout the day to make complete proteins. It’s different for everybody, but most research suggests we only need 0.8 grams of protein per kilogram of body weight. If we exercise, this might increase along with our need for other macronutrients, vitamins, minerals and additional calories overall, but it’s much less than you may think. This as a meal, with or without protein powder, will get you well on your way there.

Sweet hummus seems to have finally received the attention it deserves in the vegan blogging and fitness communities, so this may or may not be new to you. If it is new, let me assure you that this is garlic free and doesn’t taste like the spread which goes so well with falafel and carrot sticks (though I have eaten it with the latter…) It makes a great dip for crunchy fruit or neutral crackers and biscuits, a healthy dessert and even a quick, but decadent and satiating, brekkie.

Ingredients:

• 1 can/carton beans of choice, or just over a cup of home-cooked (chickpeas are traditional, but I like adzuki, black bean or cannelini beans best here!)
• 1 scoop chocolate protein powder
• 2 teaspoons cacao powder
• 1 very ripe banana
• Pinch unrefined salt
• 2 teaspoons coconut oil
• 1-2 medjool dates (dependant on how sweet you like it)
• Optional extras: peanut butter (for topping or blending in), cacao nibs, toasted nuts and your favourite chocolate bar – I used Mr Popple’s 80%!

Method:

1. Rinse and drain beans if canned/cartoned.
2. Put the beans, banana, coconut oil, salt and dates into the blender with enough plantbased milk to make a smooth “batter”.
3. Process in the protein powder and cacao.
4. Decant into a bowl and top with your choice of crunchy, yummy things. Enjoy!

You can try Mr Popple’s raw chocolate bars with 10% off if you enter mykitchari10 at checkout.