Vegan Curried Millet Cakesred Pepper Sauce Food
VEGAN - CURRIED MILLET CAKES/RED PEPPER SAUCE
Steps:
- Preheat the oven to 350°F. Place the veggie stock in a mdm saucepan and bring to a boil over high heat. Add the millet and bring the mixture back to a boil. Reduce the heat to mdm and cook, covered, for 20 minutes, or until the millet is tender. Place the onion in a large saucepan and sauté over mdm heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, curry powder, and crushed red pepper and cook for another minute. Add the miso, tomato puree, and nutritional yeast, if using, and mix well. Add the millet, season with salt, and mix well. Line a baking sheet with parchment paper. Using an ice cream scoop or a 1/3-cup measure, shape the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake for 15 minutes. To serve, spoon some of the Red Pepper Coriander Sauce onto a plate and top with two of the millet cakes.
CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY
Provided by Mark Restey
Categories Mushroom Onion Vegetarian High Fiber Curry Corn Winter Healthy Gourmet Pennsylvania
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
- In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
- In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.
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- Put the millet into a medium pan with 300ml water and bring to the boil. Reduce the heat, then cover and simmer for 15-20 minutes until all the water has been absorbed and the millet is light and fluffy.
- Meanwhile, make the red pepper sauce. Put the pepper into a saucepan with the 1 tbsp maple syrup, vinegar and chilli flakes to taste. Cover and cook over a gentle heat for 10-15 minutes until the pepper is very tender. (There’s no need to add water – the pepper soon produces enough.) Remove from the heat and set aside.
- In a mixing bowl, mash the cooked millet with the chickpeas, then mix in the Thai curry paste, coriander and spring onions. Season to taste. Form the mixture into 8 flat cakes, then coat in the flour.
- Heat about ½ cm rapeseed oil in a frying pan. Add the cakes and fry on both sides until golden, crisp and heated through.
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