Get an Exclusive Sneak Peek at One of Our Favorite Recipes from ‘The New Green Protein’
Talking to food creator and cookbook author Therese Elgquist earlier this week made us feel almost as passionate about plant based food as she is. Today we get to share one of our favorite recipes (or several, really) from her newly released cookbook The New Green Protein – in stores now.
“I cook what I’d describe as nutritious, fun and delicious food, and want to show as many people as possible that plant based food is really unpretentious and filled with wonderful flavors, textures and colors.”
Read the full interview: Getting Passionate About Plant Based Food With Therese Elgquist
Golden Millet Porridge With Peanut Butter, Coconut Yoghurt, Berries and Buckwheat
Millet is a gluten free grain that is rich in several different minerals. In this recipe, the millet is used to make a smooth, warming porridge flavored with a homemade golden paste containing spices like turmeric, cinnamon, ginger and cardamom. Add a spoonful of chia seeds to boost the porridge with some extra protein and yummy vitamins, and to make it extra creamy. Top the dish with coconut yoghurt, fresh berries and crispy buckwheat – or have it with some frozen berries!
1/2 dl millet flakes
2 tsp chia seeds
7 dl water or any unsweetened plant based drink
2-4 tsp golden paste*
A pinch of unrefined sea or mountain salt
½ dl whole toasted buckwheat or frozen berries
Bring the millet flakes, chia seeds and golden paste to a boil together with a pinch of salt while stirring. Let it simmer on medium heat for about 2 minutes until the texture is creamy. Never stop stirring.
Pour the porridge into two bowls and top it with peanut butter, coconut yoghurt, toasted buckwheat and berries.
Tip – Toasting Buckwheat
Place the whole, dried buckwheat in a fine mesh strainer. Bring a generous amount of water to a boil in a saucepan and pour it over the buckwheat. Let the hot water drain off and rinse with cold water. Toast the buckwheat in a dry pan on medium heat until crisp and golden. You can also toast the buckwheat on a baking sheet in an oven heated to 150°C for 30 minutes. Stir a few times.
2 tbsp ground turmeric
2 tbsp ground cinnamon
2 tbsp ground ginger
1 tbsp ground cardamom
1 tsp pure vanilla powder
½ tsp ground clove
½ tsp freshly ground pepper
½ tsp unrefined sea or mountain salt
7 tbsp water
Mix everything together until you have a smooth paste. Keep it in a airtight jar in the fridge.
300g natural peanuts, peeled
1 tbsp cold pressed rapeseed oil
2 ml unrefined sea or mountain salt
Heat the oven to 100°C. Spread the nuts over a baking sheet and toast them in the middle of the oven for about 30 minutes until they start to become golden. Let them cool. Skip this step if you want to make a raw peanut butter.
Mix the nuts into a crumb in a food processor or high speed blender. Add salt and oil, and mix everything into a butter. Pause the machine now and then to scrape the blend off the sides. Add more oil if you feel like the butter is too dry, but remember that this makes the flavor of the cold pressed oil more noticeable.
*** Homemade coconut yoghurt
4 dl coconut cream without additives
2 capsules of probiotics
Place the coconut cream in a clean glass jar and add water until you get the texture you want. It will solidify slightly in cold temperature.
Open the probiotic capsules and mix the content into the blend.
Put a lid on the glass jar. Place the coconut milk somewhere warm but out of direct sunlight for 24 hours. You can also place it in the oven with only the light on overnight. The yoghurt is done when small bubbles have formed on the surface and it smells slightly sour. Store it in the fridge.
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