Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
I love to cook the way Lindsey Gladstone loves stripes. 101 Cookbooks is one of my go-tos for recipe inspiration. This miso oat porridge hits all my soft spots: things you can eat with a spoon, breakfast food, savory in place of sweet. — Emily Fiffer, senior Chicago editor Get the recipe at 101cookbooks.com.
Overnight Oatmeal Serves: 1 Ingredients 1/3 cup quick oats 1/2 cup milk (almond, soy, dairy) 1/2 banana, sliced 1 tsp flax seeds 1 Tbsp ground almonds 1/2 cup berries of your choice 4-5 drops of your favorite sweetener (like stevia) a pinch of cinnamon Instructions Put all the ingredients in a jar. Cover, shake and refrigerate overnight. Enjoy eating the next morning.