Posts

Peanut butter and chocolate millet mousse

/0 Comments/in , , /by

Millet provides a light, airy texture to this very simple, rich dessert, garnished here with a few blueberries.

Ingredients

1 cup water
1/2 cup millet
1 1/4 cups unsweetened soy milk
1/2 cup cocoa powder
1/2 cup agave nectar
1/4 cup unsweetened, unsalted peanut butter
A pinch coarse sea salt (or to taste)

Directions

In a small sauce pan with a lid, bring the water to a boil.
Add the millet, cover, reduce to low and simmer for about 30 minutes or until the water is absorbed.
Remove from heat and let stand 5 minutes to fluff.
Puree the cooked millet with 1/2 cup soy milk until smooth.
Add the remaining ingredients and puree until smooth.
Refrigerate cover for 2 – 4 hours to setup (the millet will continue to become lighter while it does).
Spoon out and serve.

Artichoke, millet-crusted tofu with roasted Brussels sprouts and heirloom carrots

/0 Comments/in , , /by
A simple, earthy combination of tofu lightly oven roasted in tamari, accented with millet, artichokes,
smoked paprika and baby greens served over roasted vegetables. Chard, spinach and bok choy leaves shown here, but use what you like.

Ingredients

250g tofu (about 1/2 pound), sliced in about 1/2″ slices
4T cooking oil, divided
4T tamari
1t sea salt, divided
1/4 cup hulled millet
3/4 cup water
1/2 cup artichoke hearts
1T unsweetened soy milk
2T nutritional yeast
1/2T garlic, minced
1/2t smoked paprika
8 small heirloom carrots, trimmed
8 small small Brussels sprouts, halved
6-8 baby green leaves (use various sizes for presentation)
Black pepper and sea salt to taste

Optional: Add 1/4t black salt and/or some black sesame seeds to the millet along with the paprika to add some additional flavour and colour.

Directions

Preheat the oven to 450F.
Toss the carrots and Brussel sprouts in 1T oil and 1/4t sea salt each.
Toss the tofu sliced in 1T oil, 1/4t sea salt and the tamari until well-coated.
Add the tofu to a lightly oiled roasting pan.
Pour the tamari and oil over the tofu and roast for 10 minutes.
While the tofu roasts, start the millet.
Toast the minute in a small sauce pan with a lid for 2-3 minutes.
Add the water and 1/4t sea salt and bring to a boil.
Cover, reduce heat to low and simmer 20 minutes or until the water has mostly been absorbed.
While the millet cooks, return to the tofu and vegetables.
At the 10 minute market, add the carrots and the
Brussels sprouts and turn the tofu.
Roast another 10 minutes, turning the Brussels sprouts and adjusting the carrots mid-way.
When the millet is complete, add the soy milk, nutritional yeast and artichoke hearts.
Cover and simmer another 5 minutes.
Remove from heat and puree millet, artichokes, etc., until smooth.
Add the remaining 1T cooking oil to the millet slowly while pureeing to emulsify.
Season to taste.
The tofu, carrots and Brussels sprouts should all be browning.
Ovens vary; use the colour and texture as your guide.
Remove the tofu, and spoon 2-3T of the millet mixture over each tofu slice.
Sprinkle with smoked paprika and return to the pan.
Roast another 5 – 10 minutes until the carrots and the Brussels sprouts cooked and nicely browned. Remove
from heat, season to taste, and serve.
To plate, put the carrots on the bottom, then the sprouts, then the tofu.
Garnish with a few leafy baby greens

 

 

Brown lentil, toasted millet bowl with spinach, kale, and sun-dried tomatoes

/0 Comments/in , , /by

Stir fried with tamari, garlic, scallions and embellished with spiral cut carrots, raisins, milled flax seed, and nutritional yeast, this is a simple to prepare and nutritious dish. Makes a large bowl for 2 or a filling side dish for 4.

Ingredients

For the lentils and millet
2 cups water
1/3 cup dry brown lentils
1/3 cup hulled millet
1 ‘sprig’ kombu (about 1″)

For the sauce
1/2 cup sun-dried tomatoes (dehydrated, not jarred)
1/2 cup boiling water
2 scallions, finely chopped
1T fresh garlic, minced
1T tamari

For spinach and kale
2 cups packed baby spinach
1 cup packed kale, stemmed coarsely chopped
1/4 cup raisins (I use sultana)
About 1 cup, spiral cut carrots

For the garnish
2T cold milled brown flax seed
2T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: A little lemon or lime juice will add some sour flavour. Some chopped olives will add some additional flavour and fat. A mix of orange and purple carrots, a little spiral cut golden or red beet will add a lot of colour and some additional nutrition.

Directions

Start the millet and lentils, and then assemble the rest of the bowl. In a small pan with a lid, toast the lentils and millet for about 3 minutes (stirring frequently). Add the water and kombu. Bring the pan to a light boil. Cover, reduce heat to low and simmer for about 30 minutes, or until the water is absorbed. Remove from heat, remove the kombu, and let fluff about 5 minutes.

At about the 15 minute mark, bring half a cup of water to a boil and add it to the the sun-dried tomatoes to rehydrate. Set aside.

While the lentils and millet are fluffing, add the spinach, kale and raisins to a large bowl. Using a spiralizer or a mandoline, cut the carrots in fine, noodle like shapes, Or if you prefer, use a box grater to grate, or use a knife to cut matchsticks. Mix the milled flax seed and nutritional yeast.

When the millet has fluffed, bring the pan back to heat on medium heat. Add the tamari, the water from the sun-dried tomatoes, the scallion, and the garlic. Stir fry for about 2 minutes until the water has been absorbed.

Add the millet and lentils to the greens and stir
thoroughly to combine. Sprinkle in the the nutritional yeast and flax seed. Stir to combine. Let stand about 5 minutes to wilt the greens lightly. Season to taste, bowl out, and serve!