Ingredients
Directions
Make the coconut tahini blend: Add the coconut milk, tahini, lime juice, garlic powder, and optional salt to a bowl and whisk to combine. Set aside.
Heat a medium stovetop pot over medium-high heat. Once hot, add the mushrooms and cook until they start to release their moisture, about 2–3 minutes. Note: If you are using a non-toxic non-stick pan you shouldn’t have an issue with the fonio, in step 4, sticking. If you’re using a pan that is prone to having things stick, consider brushing the pan very lightly with a good quality olive oil before cooking the mushrooms.
Stir in the peppers, garlic, and kale, cooking for a minute.
Add the tamari, red wine vinegar, and turmeric. Stir and cook for another minute.
Add the fonio and coconut lime tahini blend. Stir to combine all ingredients, bringing to a boil then lowering to simmer. Cook until the coconut milk is absorbed, about 3-5 minutes, and stir often.
Divide the fonio between bowls. Add optional salt, pepper, and spice through crushed red pepper flakes or hot sauce.
Top fonio porridge with optional chopped cashews.
Chef's Notes
Substitutions
In place of fonio use quinoa, millet, bulgur, cracked freekeh, whole wheat couscous, or your favorite whole grain of choice.
In place of tahini try blended silken tofu.
In place of kale try arugula, spinach, or your favorite leafy greens.
In place of cashews try pumpkin seeds, hemp seeds, pistachios, almonds, or walnuts.
In place of coconut milk, use a plant-based milk of your choice.
Storage
Store fonio porridge in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the coconut tahini blend: Add the coconut milk, tahini, lime juice, garlic powder, and optional salt to a bowl and whisk to combine. Set aside.
Heat a medium stovetop pot over medium-high heat. Once hot, add the mushrooms and cook until they start to release their moisture, about 2–3 minutes. Note: If you are using a non-toxic non-stick pan you shouldn’t have an issue with the fonio, in step 4, sticking. If you’re using a pan that is prone to having things stick, consider brushing the pan very lightly with a good quality olive oil before cooking the mushrooms.
Stir in the peppers, garlic, and kale, cooking for a minute.
Add the tamari, red wine vinegar, and turmeric. Stir and cook for another minute.
Add the fonio and coconut lime tahini blend. Stir to combine all ingredients, bringing to a boil then lowering to simmer. Cook until the coconut milk is absorbed, about 3-5 minutes, and stir often.
Divide the fonio between bowls. Add optional salt, pepper, and spice through crushed red pepper flakes or hot sauce.
Top fonio porridge with optional chopped cashews.
