Cinnamon red bean congee with fresh ginger

I didn’t have high hopes for my latest breakfast congee, but it turned out fairly well, and it is nice to have something warming to eat in the morning, if I give myself enough time to heat up breakfast.

CINNAMON RED BEAN CONGEE WITH FRESH GINGER
1/2 cup brown rice
1/2 cup red lentils
1 cup small red beans*, soaked overnight
1 small strip kombu
Salt to taste
1 tsp cinnamon
grated fresh ginger to taste (I used lots)
plenty of water

Sprocket was initially intrigued by the congee but upon closer inspection he found it to be offensive.

First, boil the small red beans with the strip of kombu. I boiled them for at least two hours before I added the other ingredients. They became super soft and somewhat mushy. Then add the lentils and rice and keep boiling. You can turn the heat down, but make sure it’s actually boiling, not just staying warm. Add water as needed so it doesn’t become thick. There’s no such thing as too much water. You can always boil excess water off, and it keeps absorbing water even after cooking. Add the cinnamon and ginger closer to the end, about 10 minutes before you turn off the heat. I boiled it for at least three hours. It took all evening, at any rate, and the humidity level of the kitchen was much improved as a result.

*Small red beans = chi xiao dou. Not sure if these are the same as adzuki beans.

Tofu, cranes, and coconut

Tofu
I don’t eat much tofu. Maybe because none of it quite matches my memories of tofu from when I grew up in China, and maybe because I don’t know how to cook American tofu properly. I don’t dislike tofu. Sometimes, like today, I make tofu ricotta and then finish it all within a day. That’s 14 oz. of tofu, mixed with generous portions of nutritional yeast, tahini, olive oil, basil, fresh cilantro, and salt. I had it for breakfast and I finished it off for supper. I’ll post the recipe when I’m not too lazy. The omnivores I’ve shared it with says it tastes nothing like cheese, but a bit of nutritional yeast is enough to fool me.

Larabars
When I have to work, this is what I usually have for lunch. Lately, my favorite is the coconut. It has coconut, cashews, almonds, dates, and a lot of yumminess.

Cranes
Sprocket indulged in a non-vegan dessert

Millet Amaranth Porridge!

So maybe this blog should be “cranes in my food” instead of “floof in my food.”

My millet amaranth porridge is a simplified version of this delicious recipe.

Millet Amaranth Porridge
2 1/2 cups water
1/4 cup amaranth
3/4 cup millet
1/2 tsp cinnamon
pinch of cardamom
pinch of ground ginger
sprinkling of flaxseed

Rinse the millet. Add all the ingredients to a pot and cook (boil and lower to a simmer) until all liquid is absorbed, approx. 20 minutes. Serve and sprinkle with flaxseed. It gets rather thick, so when I re-heat it I use almond or other non-dairy milk.