YOUR SOLIN GENERATED RECIPE
Creamy Three-Bean Protein Porridge
Savor a comforting bowl of creamy porridge that artfully blends three hearty beans with velvety silken tofu and a hint of almond milk. This unique twist on traditional porridge delivers a nourishing, protein-packed meal with a delicate balance of savory spices, making it an inviting option any time of day.
INGREDIENTS
½ cup Chickpeas, cooked
½ cup Black Beans, cooked
½ cup Kidney Beans, cooked
½ cup Silken Tofu
¼ cup Unsweetened Almond Milk
¼ cup Rolled Oats
½ tsp Garlic Powder
Pinch of Salt
Pinch of Black Pepper
1 tbsp Fresh Herbs (optional)
PREPARATION
In a blender, combine the silken tofu, unsweetened almond milk, and rolled oats. Blend until smooth to create a creamy base.
Transfer the blended mixture into a small pot and gently heat over medium-low heat.
Add the chickpeas, black beans, and kidney beans into the pot. Stir to incorporate the creamy base with the beans.
Season with garlic powder, a pinch of salt, and black pepper. Allow the mixture to warm through for about 5-7 minutes, stirring occasionally.
Taste and adjust seasonings if needed. For extra freshness, stir in chopped fresh herbs just before serving.
Serve warm in a bowl and enjoy this nutrient-packed, creamy three-bean protein porridge.