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

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.