Let’s start the Year of the Pig off with a healthy and hearty breakfast recipe that’s vegan, gluten-free, protein-rich, fiber-rich, and best of all - made in the pressure cooker so there’s no extra cleanup.
This buckwheat porridge is my go-to breakfast most days because it’s quick, warm, and nourishing. Super satisfying, especially in this gloomy weather!
Ingredients
1/4 cup Bob’s Red Mill buckwheat cereal
1 cup unsweetened almond milk
1/2 cup frozen wild blueberries
2-3 tbsp crunchy peanut butter
1-2 tbsp maple syrup
1/4 tsp ground cinnamon
1/8 tsp each ground ginger and cardamom
Optional toppings: ground flax seeds, chia seeds, shredded coconut, chopped nuts, etc. (you may need to add more milk to accommodate your extra goodies, though)
Directions
Pour buckwheat cereal and milk into a small stainless steel bowl
Using the PIP method, pressure cook on High for 6 minutes
Let pressure cooker naturally release (the whole process takes about 20 minutes so do your morning routine in the meantime!)
Open the lid and immediately add the remaining ingredients while the porridge is still hot
Stir and enjoy
Notes: Please buy organic when possible. All ingredients can be found at Whole Foods or Sprouts, but I get the wild blueberries and peanut butter at Trader Joe’s for the best price (I haven’t checked Costco, but I’m sure it’s even cheaper). Substitutions are welcome - try different plant milks, fruits, nut or seed butters, spices, even date syrup!
I love sharing easy and delicious whole-food plant-based recipes, so be on the lookout for occasional kitchen inspiration in your inbox.
Best wishes for a healthy year!
