
INGREDIENTS (1 portion)
- ½ sweet dumpling squash
- 30g oat flakes
- 15g buckwheat flakes
- 4 tbsp Ecomil Shiitake cooking cream
- 2 tbsp malted yeast
- 1 pinch of salt
- Bear´s garlic in powder
- Smoked paprika in powder
Topping: grenade seeds, fresh parsley, roasted sweet dumpling squash seeds
PREPARATION
- In a saucepan, put the oat and buckwheat flakes and the malted yeast. Then, add the shiitake cooking cream and the water. Stir and cook over medium heat for 10 to 15 min.
- Meanwhile, slice the sweet dumpling squash and keep the seeds.
- In an oven tray, put the sliced sweet dumpling squash and the seeds. Then, put the olive oil, the smoked paprika, the bear´s garlic and the salt.
- Bake for 20 to 25 min at 190ºC.
- When the porridge becomes creamy, remove from the burner. Serve into a bowl and add the slices of sweet dumpling squash after they are cooked.
- As topping, use the grenade seeds, the parsley and the roasted sweet dumpling squash seeds.
Thanks to Eve for this recipe!
- Blog: www.eveisvegan.com
- Instagram: @eveisvegan