izzy rael — common comfort

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it's that time of year here in new york city. cold. windy. bitter. horrid. treacherous. barbaric... i mean cold. i know that when the scarves come out, so does the porridge. and i love it. 

so today, i'm going to give you some porridge inspiration; some of my favorite recipes from my favorite blogs and photographs of my own. 

1/ raw buckwheat porridge

luise and david from green kitchen stories share this wonderful raw buckwheat porridge recipe. while it is not a traditional, warm porridge,  it's just as tasty. i would recommend this one if you're in a hurry in the morning (as you can easily make it the night before). personally, i make this recipe pretty often– i love the nutty taste of raw buckwheat and the sticky-sweet consistency. 

2/ pearl barley porridge with spice-poached pears

a completely new and unique take on the standard porridge... barley and poached pears??? who would've thought to pair (hehe) the two? i think that it's brilliant to be honest. also can we take a moment to appreciate that thick coconut milk on top? yeah. this kind of reminds me of my own porridge recipe...

3/ overnight bircher müsli 

and from one of the most well-photographed blogs on the entirety of the internet: "super delicious overnight bircher muesli" from what should i eat for breakfast today.  generally, bircher is very simple, combining yogurt, oats, grated apple, and some (almond) milk. exotic toppings and flavors are optional, but totally recommended. if you want a simple, classic bircher recipe, this is it.

4/ izzy's oats

lastly but not leastly (.......?!!?), i'll share my own personal recipe that i make on a every-other-day-to-day basis. it's really simple, but adaptable. it never seems to fail me.

1/2 cup oats

1 ripe banana

1/2 cup almond milk

1 tbs maple syrup

01/ in a blender (i use a small nutribullet), blend oats until ground into a somewhat fine flour

02/ in a small bowl, mash banana until only slightly chunky

03/ in a small saucepan on medium-high heat, combine ground oats, banana, almond milk, and maple syrup. if the consistency is too thick, add more almond milk or water. stir until everything is fully combined. taste just to make sure everything is on point

04/ serve in a bowl, top with fresh fruit (maybe more bananas), nut butter, seeds, and/or dried berries. enjoy.

breakfasts like these are especially great on test days (which is every day). just saying.

have a great midweek everyone!

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"oui oui i'm orange french toast"

we all need a little french toast in our lives. a lot of you instagrammers have been asking for this recipe for a while now... so i obliged.

do you know why french toast deserves to be in all of our lives? because it's just one of those meals that fills your heart with the most absolute joy.

a.k.a. french toast is queen.

because it's fall season, (i didn't do another pumpkin-flavored thing, i promise), i incorporated the 2 fruits that we have in most abundance in our home at the moment: oranges and pomegranates. 

first of all, pomegranates don't really need to be modified or blenderized (it's a word) in any way. i think of them as little ruby jewels. enough said– they just got sprinkled on the top for both the beauty-aspect and flavor-bomb-aspect of the dish.  

i didn't want to just throw the orange slices on top (although you can), but get the hint of orange in the toast. orange zest. problem solved.

so here we are. me, you, and the french toast that you definitely need to make. also, it's vegan, and takes around 7 minutes to make and 3 minutes to eat. that's how i can make it almost every morning if i have 10-ish minutes to spare. 

this recipe has almost everything you need, and it makes just enough for just you. no sharing!

move aside pancakes, french toast is here. 

for the french toast:

3 pieces of whole wheat bread (i used cinnamon-raisin)

1/3c almond milk

1 tbs maple syrup

1/4 tsp cinnamon

orange zest

(optional) 1 tbs spelt flour

pomegranate seeds for garnish

 

for the yogurt:
1 package (14oz) firm tofu

2 tbs maple syrup

2 tbs almond milk
 

 

01/ drain water from tofu, and cube it

02/ in a blender, blend cubed tofu, maple syrup, and almond milk until completely smooth

03/ (if too thick, add more almond milk)

 

04/ in a small bowl, whisk together almond milk, orange zest, maple syrup, cinnamon, (and optional spelt flour which add thickness)

05/ heat a frying pan at med-high until hot – spray with canola oil

06/ as quickly as possible, dunk each side of the bread in the milk mixture

07/ place soaked bread on heated pan (there should be a satisfying sizzle happening here)

08/ once each side is crispy and brown, flip over

09/ when all the toasts are perfectly golden, stack the toasts, and drizzle with the yogurt and sprinkle with pomegranate seeds

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