A simple side dish that takes advantage of millet and artichoke chemistry to produce an airy, creamy texture. Pictured here with roasted tofu, sauteed kale and a light tomato sauce.
1 1/2 cups water
1/4t coarse sea salt
1/2 cup millet
1 cup artichoke hearts
1/2 cup unsweetened soy milk
2T nutritional yeast
1T lemon juice
1T pickled capers
1t prepared brown mustard
1/2T fresh garlic, minced
2T olive oil
Sea salt and black pepper to taste
In a small sauce pan with a lid, bring the water and sea salt to a boil.
Add the millet, cover, reduce temperature to low and simmer for 25 minutes or until the water is fully absorbed.
Remove from heat, and let the millet fluff for 5 minutes.
With a food processor or immersion blender, puree the cooked millet with the remaining ingredients except the olive oil until smooth.
Slowly dribble the olive oil into the mix while continuing to blend to emulsify.
Cover with plastic wrap and set aside for 10 minutes to cool and setup.
Season to taste and serve.