Vegan dishes from oatmeal: porridge for body and soul.

It’s important to be good to others and to yourself during this time. Our columnist does just that with three recipes for the immune system.

Delicious, healthy and very popular with some: oatmeal Photo: Agami/T. Douma/imago-images

My dear readers, I hope you are well and healthy! The past few weeks have certainly been some of the most emotional and difficult most of us have ever experienced. This makes it all the more important to be good to others and to yourself during this time.

This includes nourishing your body and soul. With dishes that support our immune system and increase well-being. Therefore, at this point three simple vegan feel-good recipes based on an ingredient that hopefully has not yet been hoarded away: Oatmeal.

The conventional oat is namely secretly a real superfood, it provides in concentrated form many nutrients, including B vitamins, magnesium, potassium and protein – a combination that provides the body with lots of antioxidants and, very important just: calms the nerves.

Ayurvedic porridge: Dice 200 g sweet potatoes (alternatively butternut squash or carrots), bring to a boil with 2 tablespoons raisins in 200 ml water and simmer on low heat for 10 minutes. Then add 300 ml of almond or oat milk and bring the whole thing to a boil again. Stir in 80 grams of rolled oats, 1/2 tsp cinnamon, 1/4 tsp cardamom and 1/2 tsp turmeric and simmer for another 10 minutes. Garnish with hemp or pumpkin seeds if desired and serve.

Oat smoothie: Finely grind 25 g oat flakes in a blender (alternatively in a coffee grinder). Then add a frozen banana previously cut into pieces, 250 ml oat milk, 2 tsp maple syrup, 1/2 tsp cinnamon, 1/2 tsp vanilla extract, a pinch each of nutmeg, ginger and salt and puree.

This text comes from the taz am wochenende. Always from Saturday on the kiosk, in the eKiosk or immediately in the practical weekend subscription. And on Facebook and Twitter.

Caramelized apple porridge: Chop an apple into small pieces. Bring 40 g oat flakes to a simmer in 80 ml almond milk and 80 ml apple juice (both can also be replaced by water), along with 1/2 tsp cinnamon, a pinch of nutmeg and half of the apple pieces, and stir repeatedly for about 10 minutes until the oats have absorbed the liquid.

Meanwhile, in a separate pan, lightly saute the remaining apple pieces in 1 tablespoon coconut oil and 1 to 2 tablespoons brown sugar until a caramel sauce forms and the apple is nice and soft. Then add a handful of chopped nuts (almonds, walnuts or pecans are good). Put the finished porridge in a small bowl and serve with the caramelized apple.

Here’s to all of us, to our health and to life – and that we can celebrate it together again soon!