Millet and Kabocha Porridge

Posted by on Nov 10, 2014 in Recipes | 0 comments

I’m beginning my third week of a long, long trip and this week it’s Bangkok. It’s nice, steamy and hot, hot, hot here. And while I’m here for work, with pleasure on the sidelines, I’m making sure that vegan food-seeking is a big part of those extra-curricula activities.  I’ve already visited a few of my old favorites, like Erawan Tea Room and Rasayana Retreat, where I met up with Caryl and Paul, the vegan power couple behind veganfoodquest.com. And I’ve visited a couple more new to me places that I’ll be blogging about soon. 

But, before I do that it’s time for yet another fall recipe featuring, you guessed it, fall squash or pumpkin! This millet and kabocha porridge is a delicious treat on cold mornings. And if I was in New York at the moment, this would be a regular feature on my breakfast table. It takes a little longer to cook than oatmeal, but it’s oh so worth it.  The millet expands as it cooks and takes on the flavors of the cashew milk and spices. And the nice plump raisins and soft kabocha are like little flavor bombs. It feels incredibly satisfying and oh so comforting. Just what you need to get you through the shorter days! 

Millet and Squash Porridge

Millet and Squash Porridge

I used cashew milk for this, to make it extra creamy. You could use any vegan milk you like, but I recommend cashew milk because it’s so rich and lovely. And it’s easy to make. Just add 1/2 cup of soaked cashews and 2 cups of water to a blender and blend on high until it forms a thick milk, with no discernible cashew pieces left.  Because cashews are so soft, you can use just about any blender to make cashew milk. 

Millet and Kabocha Porridge
Serves 2
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1/2 cup millet, rinsed
  2. 1 cup kabocha, or other fall squash or pumpkin, cut into bite-sized pieces
  3. 1/4 cup raisins
  4. 1 tsp cinnamon
  5. 1/2 tsp ginger
  6. 1/8 tsp nutmeg
  7. 1/8 tsp allspice
  8. 2 tbsps coconut palm sugar
  9. 2 cups cashew milk
  10. 2 tbsps pumpkin seeds
Instructions
  1. Place all ingredients in a saucepan and stir to combine.
  2. Heat on medium heat, stirring frequently until it comes to a boil.
  3. Turn down the heat to low and allow it to simmer, stirring continuously with a spatula until the pumpkin has softened, the millet has expanded and is fully cooked and most of the moisture has been absorbed (about 20 minutes).
  4. Serve with some pumpkin seeds sprinkled on top and a little extra cinnamon or nutmeg.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I used kabocha, but you could use any pumpkin or fall squash. Butternut would be divine, I’m sure. 

Yum!

Yum!

Doesn’t this look like a heartwarming way to start the day?

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