This past week I started reading a couple of Brenden Brazier’s books and pulled one of his recipes on a whim from Thrive Foods. This one has a great tangy flavor that balances well with the subtle nuttiness of the millet. I definitely plan on adapting my own version of this recipe after a few more nights of eating it.

1 cup millet, uncooked
3 cups water
1 tbsp miso paste
1/4 cup hulled sunflower seeds raw
1 tbsp coconut oil
1 leek, white and light green parts only, thinly sliced
1 clove garlic, minced
1 tbsp fresh lemon juice
2 cups packed baby spinach
2 cups packed Swiss chard, stems removed and cut into 1/2 inch strips
Pinch red pepper flakes
Sea salt and black pepper, to taste

• In a dry saute pan over medium heat, toast the millet for 2-3 minutes, until fragrant. Bring the water to a boil, stir in the miso paste. Reduce heat to a simmer, then add the millet. Cook, uncovered, until water has absorbed, about 30 minutes. Fluff with a fork and keep warm.

• Toast the sunflower seeds over medium heat in a dry skillet for 2-3 minutes, until golden brown and fragrant. Stir constantly to ensure even cooking and the prvent burning. Remove from pan and set aside.

• Heat the coconut oil in a large skillet and add the leek. Cook for 2 minutes to soften, then add the garlic and cook for 30 seconds longer. Add the lemon juice, spinach, Swiss chard, red pepper flakes, and salt and pepper to taste. Reduce heat to medium low, cover pan, and cook for 5 minutes or until vegetables have wilted and are bright green.

• To serve, place the vegetables on top of the millet and sprinkle with toasted seeds.

This past week I tried a tofu scramble at PCC and was pretty surprised at how good it tasted. After some looking at common scramble ingredients, I whipped this dish up. We can’t believe how good it tastes!

1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block tofu, drained and pressed
2 tbsp oil
1 tsp garlic powder
1 tsp onion powder
1 tbsp Braggs Aminos or soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric

Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed. 

After making this dish a few times, we’ve come to enjoy adding chives and mushrooms to the mix with a little pico de gallo on the side. And of course, it wouldn’t be a dish in our house without cayenne sprinkled on top. YUM!