Carpaccio Rucola and Parmigiano - Chef Recipe by Fabio Stefanelli
A delicious and easy to make antipasto dish to nibble on with a glass of red.
1/2 cup oats
1 cup fortified plant-based milk
1/2 cup blueberries
2 tsp chia seeds or flaxseeds
1 small banana
1 Tbs maple syrup or
1 Tbs sunflower seeds
Combine oats, plant based milk, blueberries and chia/flax seeds in a pot on medium heat.
Heat the porridge until it starts to thicken, stirring regularly.
Once it has reached a desirable consistency pour into a bowl and top with plant-based milk, banana, maple syrup and sunflower seeds.
Serve hot and enjoy.
Credits: Vegan Easy