Carob Porridge

{1/3 cup} oats
{A pinch} salt
{1 and 1/2 - 2 cups} non-dairy milk (I used soy)
{1 heaping tbsp} carob powder
{1/2 tbsp} cocoa powder
{1 tbsp} maple syrup, or to taste
{1 tbsp} peanut butter

Saucepan: heat up the oats and salt with the non-dairy milk, keeping about 1/2 cup of milk aside. When the oats are cooked, add the 1/2 cup milk, carob powder, and maple syrup, and give it all a good stir over heat for about ten seconds.

Serve with a dollop of crunchy peanut butter.

Maybe a little dark chocolate, if you can stomach it.

Amaranth Porridge

Here we go again with another fabulous breakfast recipe...at lunchtime! Think of this as an oatmeal alternative. Rich source of protein. So, if you've been doing any strenuous exercise, amaranth porridge is a great pick-me-up for those aching muscles.

{1 cup} Amaranth Seeds
{2 and 1/2 cups} Filtered Water
{1 cup} Soy Milk (although, I'm sure any other vegan milk will do)
{2 handfulls} Raisins
{1 tbsp} Nut Butter (peanut - what I had in stock)
Something sweet: A drizzle of agave nectar, maple syrup, or maybe some slightly melted vegan chocolate (optional)

Saucepan: in the water, cook the amaranth for twenty-five minutes over a medium heat. Then add the soy milk and raisins - keep cooking for ten more minutes. Take off the hob, serve with nut butter and a little something sweet.