Time for more simple Lenten recipes. Gruel. This is similar to the teff porridge I made earlier.
I added 1/4 C teff flour to about 2 tsp coconut oil.
Seasoned it with plenty of salt and pepper…
and about 1 1/2 Tbsp nutritional yeast.
I added 2 C water and stirred regularly over medium-high heat,
until it began to thicken.
But not too much, it should be like soup. After about 10 minutes or so, you’ll notice it’s not getting any thicker. That’s when it’s done.
Of course it’s Cheesefare Week, so I added some Daiya cheddar.
It’s not the prettiest thing, but…it’s gruel. And it’s Lent.
Garnish with a little extra nutritional yeast to give it a little color.
If you leave out the coconut oil and faux cheese, this is a perfectly Lenten meal for an oil-free fasting day. In that case, I would recommend adding an extra 1/2 tbsp of nutritional yeast (making it 2 Tbsp instead of 1 1/2) and little garlic. Maybe a pinch more salt. The pepper really comes through in this, so don’t go crazy.
This is a gluten free meal, minus the garlic bread I ate with it.