I went to one of my fave restaurants a couple of weeks ago (Tibbits) and was reunited with a big bowl of their very fabulous Indian Rice Pudding. I haven’t quite managed to recreate the original dish, but it got me playing around with different types of rice and spice. As we know, puddings can make delicious breakfast options too and this is wonderfully aromatic and filling as a breakfast, and it went down very well after a long run this morning.
This recipe makes 3 decent portions. Easy to make the night before and reheat. The rice still contains a bit of bite, so it’s not the sloppy rice pudding that I remember from my youth! However, I do like sloppy too – so I shall be experimenting further.
Basmati Aromatic Brekkie Pudding
- 100g Basmati rice (white)
- 400ml can of coconut milk
- 10 cardamom pods – seeds crushed in a pestle and mortar. (So about 1/2 teaspoon of ground)
- 1/2 teaspoon ground nutmeg
- 1 teaspoon mixed ground spice
- 1/2 teaspoon vanilla essence
- 2 tablespoons desiccated coconut
- 4 cloves
- 1 cinnamon stick
- 60g sultanas (you can easily add more)
Put the rice in a saucepan, add the coconut milk and all of the other ingredients. Bring to the boil and simmer for 20-30mins. Ensure the rice doesn’t stick near the end of cooking – add a bit more water or coconut milk if needed. You might want to add some more ground spice if you want more aromatics.
If you make this the night before, leave the cinnamon stick and cloves in the mixture. When you get it out the fridge in the morning the rice will have stuck together into a big clump. Add a portion (about 1/3 of the bowl) into a saucepan and add some more coconut milk. I used some from a carton for this, rather than opening another can. Or you can add water. Stir well and bring to the boil and simmer for 5 mins or so, until its looking nice and creamy again.
This is lovely with some fresh mango stirred through.
I love the new coconut yoghurts but find some of the brands too thick to eat very much of in one go! (Oh and the calories count is quite high). So for this recipe I thinned out the yoghurt with some plant based milk to make some overnight oats. This makes a lovely creamy and surprisingly filling (as it’s a small portion) brekkie.
Coconut Yogi overnight oats
- 2 tablespoons thick coconut yoghurt (i.e. Coyo)
- 4 tablespoons plant based milk (oat, almond, soya…)
- 1/2 teaspoon cinnamon
- 1 teaspoon maple syrup
- 3 tablespoons oats
- 1 teaspoon peanut butter (a nice runny one such as Pip and Nut is good)
Mix everything together and put in the fridge overnight. I leave the peanut butter out at this stage and add it in just before eating. This keeps the peanut butter on the runny side as it hasn’t been absorbed, so it adds a bit of extra moisture and softness.
Lovely with bananas or berries and some extra cinnamon sprinkled on top to make it look pretty.
I’ve been hunting out high protein breakfasts recently as I feel my protein intake needed a bit of a boost. Over the past couple of years I’ve become more of a convert to using protein powders as a quick boost after long runs. I use silken tofu a lot for sweet dishes and breakfasts and this is a quick and easy fusion between a protein shake and a smoothie bowl. The high protein of tofu, the added chia seeds and almond butter, and the extra hit from the protein powder, provides a big punching plant based protein start to the day.
You can eat this with fruit, alongside a muffin or my favourite is with some crunchy granola on top to add some texture.
This breakfast fuelled me today for a long dog walk and a hilly run session.
Pro High Tofu (2 servings)
- 1 packet of silken tofu (300g)
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla essence
- 1 tablespoon hemp protein powder (or other plant based protein powder)
- 1 tablespoon sesame seeds
- 1 tablespoon chia seeds
Some raw cacao, banana and granola of choice – or anything that goes!
In a blender, blend the tofu, almond butter, maple syrup, vanilla essence and protein powder then stir in the seeds. This keeps in the fridge for a few days.
This was inspired by an Yotam Ottolenghi barley and orange pudding. I thought it had breakfast written all over it, so I played around and made it more breakfast than pudding. The barley does take a while to cook, so it’s worth making it the day before and then just warming it up in a pan with an additional glug of milk to soften it up again.
This has a much more ‘bitey’ texture than normal oat porridge, in fact it probably isn’t really a porridge at all, but the cooking and serving is similar so I think I can get away with it. It also has more protein than oat porridge, and that has to be a good thing.
Barley & Orange porridge (makes two portions)
- 125g pearl barley
- 700ml coconut milk (or other milk of choice)
- 1 tablespoon brown sugar
- 1 vanilla pod
- One orange
- Plus toppings of choice
In a saucepan put the barley, sugar, vanilla pod (scrap out the seeds and add these and then add the remaining pod as well), milk and the grated zest of the orange. Bring to a boil and then simmer for about 50-60 minutes. Keep checking in case you need to add a bit more milk. The barley should keep some of its bite.
Then either eat straight away and add your toppings, or cool and put in the fridge overnight. Remember to take out the vanilla pods before eating.
Melt a bit of coconut oil (or other oil) into a small pan and add some orange segments and a bit of brown sugar. Heat for a couple of minutes to soften and caramelise the orange.
Other toppings include:- cacao nibs, chocolate coconut yoghurt (truly lovely with this), sesame seeds work well too.
This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream. It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein. I’ve also added in fruit and extra nuts to give it more breakfast appeal. This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based. The taste is distinctively nut butter.
Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.
Nutty Tofu Bowl
- 300g packet of silken tofu
- 2 tablespoons peanut butter
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 8-10 dates (5 if medjool)
Whizz all the above together.
You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.
Decorate with more nuts, some sesame seeds and fruit.
I rarely get around to using Barley, it just seems to take so long to cook compared with other grains. In an effort to eat more barley – (because it’s really good for you and has lots of fibre and protein!) – I pre cooked a load to eat during the week. This makes it much quicker to use for brekkie – so here is my first barley inspired brekkie bowl. A great substitute for oats if you fancy something a little different and very quick to make.
Cinnamon Barley Bowl (serves one)
- 100g cooked barley
- 100ml almond milk
- 1 teaspoon coconut palm sugar (or brown sugar)
- 1 teaspoon cinnamon
- Nutmeg – a good grating or 1/2 teaspoon ground
- 1 tablespoon crème fraiche (or yoghurt or coconut cream)
- 1 banana
Put the barley, milk, sugar, cinnamon and nutmeg into a pan and bring to the boil. Turn it down and add the tablespoon of crème fraiche. Simmer for 3-4 minutes – keep checking it doesn’t run out of liquid and burn.
Just before serving slice a banana and mix it through. Sprinkle a bit more nutmeg on top.
As the weather turns autumnal this is the perfect earthy overnight oats breakfast. Beetroot is in season and I am currently harvesting a big bunch each week on the allotment. I’ve tried a few different breakfast dishes with beetroot and I love it. This has become a favourite because it’s so quick and looks such a lovely shade of red!
I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds). You can also finely grate it for this dish if you don’t have a food processor.
Coco beet overnight oats (serves one)
- 50g raw beetroot – either processed in a food processor or finely grated
- 1 tablespoon desiccated coconut
- 40g oats
- 1/2 teaspoon cardamom
- 20g sultanas
- 1 tablespoon hemp seeds
- 50g flaked coconut
- 150ml coconut milk
Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds. Then add the coconut milk and leave overnight in the fridge.
You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well. The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds. Pistachio nuts also go very well with beetroot. Just layer up as you fancy. The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.