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Showing posts with the label millet

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Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

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  Here’s a set of three delicious vegan burrito recipes — each using a different ready-made vegan wrap — and each offering different options for spiciness (mild, medium, or hot, depending on your taste).   🌯 1. Smoky Sweet Potato  & Black Bean Burrito Wrap : Spinach Tortilla (green, vegan, store-bought) Filling: - 1 cup roasted sweet potatoes, cubed - ¾ cup canned black beans, rinsed and drained - ½ cup corn kernels (fresh or frozen) - ¼ cup red onion, finely diced - ¼ cup cilantro, chopped - 1 tablespoon lime juice - ½ teaspoon smoked paprika - Salt and pepper, to taste Heat options: - Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely. - Medium : Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder. - Hot : Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce. Assembly: Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chose...

Peanut Butter-Carob Energy Balls

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  I think you will really enjoy these peanut butter-carob energy balls-- they are really easy to make, and they taste divine!  The recipe came about when a friend suggested that they would be a nice recipe addition after she read about the carob-banana cake. These energy balls are treats at our local health store... this is my take-off on that deliciousness. (Scroll to bottom of this recipe for other carob recipe links) INGREDIENTS: 1/2 cup carob powder/flour 1 1/2 cups millet* flour (I ground mine up in the Vitamix) 1/2 teaspoon cinnamon Pinch of salt (optional) 3/4 cups peanut butter 1/2 cup maple syrup For Icing: A cup of carob chips for icing, along with a teaspoon of coconut oil, and/or 1/2 cup coconut shreds or crushed toasted pecans METHOD: Step 1: Stir together the carob powder, millet flour, pinch of salt (optional) and cinnamon in a medium bowl.  (You could also use oat flour. We like millet because it takes on the flavor of the other ingredients and not the oth...

Millet Honey Nut Bread Recipe (egg-free, dairy-free)

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COOK together for 30 minutes:  1/3 C. Millet, 1 1/2 C. Water, 1/2 tsp. Salt IN MIXER or Bread Machine: *1/2 C. Warm Water *1 tsp. Sugar *2 tsp. granular Yeast WHEN BUBBLY, stir in: *1/4 C. Oil *1/2 tsp. Salt *1 T. Honey or Light Molasses *1/2 C. Warm Water *1/2 C. Chopped Nuts ADD cooled Millet to the Above. ADD: 4 c. whole wheat Flour MIX and KNEAD 3-4 minutes LET RISE in a greased bowl in a warm place until double in bulk. FORM into 2 loaves. LET RISE until double in bulk again and BAKE at 375F for 45 minutes. *Image from breadmakermachines.com Other bread recipes on this site: Cranberry-Orange Bread by Darlene Blaney, PhD Nutritionist Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking School)

Steamed Fruit and Nut Pudding Recipe (egg-free, dairy-free, gluten-free)

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Butternut Squash Steamed Nut and Fruit Pudding-- with Maple Syrup and Coconut Whipping Cream IN MIXING BOWL: *1 C. grated Butternut Squash *1/2 C. Raisins *1/2 C. Currents *1/2 C. Dates, chopped *1 C. Nuts, chopped (Pecans, Hazelnuts, etc.) *2 T. Lemon Rind *1/2 C. Brown Sugar *1/2 C. Oil *1/2 tsp. Salt *1/2 C. Water *1 C. cooked Millet *1 C. Brown Rice Flour *1/2 tsp. Cinnamon *1/2 tsp. grated Ginger MIX all ingredients LET STAND 15 Minutes POUR into a greased mold PLACE in water bath BAKE at 300F for approximately 2 hours or until a toothpick comes clean out of center.

Delicious Millet: Breakfast Recipe

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COMBINE IN THE SAUCEPAN: 1 C. Millet 4 C. Water 1 tsp. Salt Bring to boil.  Cover, reduce heat and simmer for 1 hour. Just before serving, stir in: 1/2 C. Unsweetened Coconut 1/2 C. Toasted Sunflower Seeds 3/4 C. chopped, pitted Dates Yield: 4 servings