BREAKFAST INSPIRATION: Vegan Waffles + Porridge with Foodie Viola Hou

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Instagram: @thesunshineeatery

Q: What can’t you live without in the kitchen?
A: I can’t live without my Vitamix blender and a baking oven.

Q: Your favorite ingredients?
A: Oats: I use them in practically every breakfast, in baking, and even to thicken soups or sauces. Bananas: caramelized, as egg replacer in baking, as a sweetener, or just by itself. Canned tomatoes: the ultimate thing to have on hand if you want comforting curries, soups, or a quick pasta sauce. Sweet potatoes: the one food I can’t live without. Cinnamon: you’ll find cinnamon in basically everything I do. Even in hearty curries. Also, their anti-inflammatory and metabolism-boosting properties are a great side effect.

Q: Any food secret you swear by?
A: Using avocado in brownies/cakes or other rich and gooey baked goods to replace butter and eggs!

Q: What brought you to plant-based food and how has it affected your life?
A: I have always had a great interest in healthy eating and how food and nutrition affect our bodies. That led me to start cooking and creating recipes in order to make usually unhealthy things healthy. It not only affected me positively in terms of energy levels, sleep, and other health
benefits, but also in terms of a social aspect. I have met so many wonderful cooks and content creators that inspire me on a daily basis.

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Creamy Amaranth Pudding


¾ cup amaranth
½ tsp sea salt
½ cup coconut milk

Soak the amaranth in water for at least 30 minutes. Drain and rinse and bring to a boil in 2 cups of water.

Lower the heat and simmer for 20 minutes until it becomes creamy.

Add the coconut milk and simmer for another 5 minutes.

Take off the heat and let it sit for 10 minutes. This allows the porridge to thicken even more.

Serve with fresh fruit, nuts, superfoods powders, or other toppings.