This is one of the simple recipes I taught for Impastiamo Classes, an Italian-based platform for online cooking classes. They launched in April 2020, with the mission of promoting culture and diversity through the power of food and creating and inspiring social change one class at a time. The recipes were designed for the Fall to prevent dryness and nourish the kidney and spleen. When creating the recipe, I also considered that the audience might have limited access to Chinese ingredients.
You can purchase a recording of the 1-hour class here.
Savory Oat-Millet Porridge with Squash and Tahini | 燕麦南瓜芝麻小米粥
VEGAN | GLUTEN-FREE | NUT-FREE
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1 cup (150g) pumpkin or squash, diced 南瓜
1 tsp minced ginger 姜
1/2 cup (50g) of oats 燕麦
1-1 1/2 cups (100g) of millet 小米
3-4 cups of nut milk or bone broth 坚果奶
2 tbsp of tahini 芝麻酱
Sea salt or miso paste to taste 海盐或者味增酱 （自选）
Honey or maple syrup (optional) 蜂蜜或者枫糖浆（自选）
Extra Virgin Olive Oil or cooking oil of your preference 橄榄油
Dice pumpkin into small cubes.
In a porridge pot, saute ginger and pumpkin cubes in olive oil until they are slightly brown.
Add millet, oatmeal, nut milk and cook until the grains are fully cooked, about 15 minutes.
You can adjust the consistency of the porridge by adding more liquid or let it cook for longer.
In the end, season with tahini, sea salt, and honey.