I’m a bit of savoury oat fan. Sweet oats have their place sure, and if someone else is cooking it a banana and oat pancake is going to go down a treat but if I’m in charge? We’re doing savoury oats.

Here are some of my favourite savoury oat-meals (ba dum tss):

  • Korean savoury oats - If I believed food had mystical properties this would be what I’d put forward as evidence. The ginger and lemongrass gently awakens you, opening your senses and appetite. The crisp kimchi offers a textural compliment to the soft and chewy oats, acid highlights joining the ginger and lemongrass in their dance while the deep umami of sesame and seaweed provides solid foundation. No notes.

  • Miso, sesame and seaweed oats: pretty much a stripped down version for less adventurous palets or when I’m out of kimchi. Soy sauce, sesame (maybe oil), shaoxin wine, miso paste, seaweed, ginger. Can season with furikake if that’s your jam.

  • Seitan chicken oat congee. Oh this is a treat. Make some seitan ‘chicken’ like so. Take it and pop it in a slow cooker overnight with oats, ginger and whatever flavours amuse (chicken congee recipes are a good base). Awaken to a delightfully hearty meal that is a perfect winter warmer or easily digested food when ill. The tough seitan compliments the oats and it’s all a delicious savoury soup.

All the above are amenable to additions like Edamame, peas, corn (miso oats espesh) or whatever.

Please share anything you do with oats, or even think might work! Porridge, pancakes, patties, bread whatever. The superior and self domesticating grain must be celebrated in all ways!

  • kindenough@kbin.earth
    3·
    2 months ago

    A while back I learned about kama

    The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour. The oat flour may be completely replaced by wheat flour, or kibbled black beans may be added to the mixture. In Finland talkkuna is made by first steaming grains, then grinding them up and finally roasting them.

    Kefir yoghurt with kama, really good.

    • rbn@sopuli.xyz
      4·
      2 months ago

      Sounds pretty interesting. Mixing different protein sources (oat, pea, rye, …) also increases the nutritional value compared to ‘just oats’.

    • XTL@sopuli.xyz
      1·
      2 months ago

      I absolutely can’t stand the smell of it, sadly. It’s somewhat common around here. Sounds good, but I can’t get close enough to taste it.

      • kindenough@kbin.earth
        3·
        2 months ago

        There is water based kefir, soymilk kefir and other plant based milk kefir, easily made yourself, my mom did.

        We used to have kefir all the time when my mom was into a macrobiotic diet back in the late 70s.

          • kindenough@kbin.earth
            1·
            2 months ago

            So today you learned that kefir essentially is a culture used by many vegans. You can find many recipes online. In a macrobiotic diet, dairy is not allowed, non dairy kefir drink or yogurt is though, so in the macrobiotic movement people cultivated and passed on their kefir “plants” back in the day and processed as a substitute for buttermilk and yogurt. This should be common knowledge.