When cooking grains such as millet, try simmering them in different liquids, such as apple cider, for a variety of flavour twists.
1 cup (250 ml) millet
1 cup (250 ml) water
1 cup (250 ml) apple cider
1 tsp (5 ml) cinnamon
1 1/2 Tbsp (30 ml) sucanat or other raw sugar
1 apple, diced
1/2 cup (125 ml) chopped dried apricots
2 cups (500 ml) unsweetened almond milk
1/2 cup (125 ml) sliced almonds
1. Heat medium saucepan over medium heat. 2. Add millet and cook, stirring often, until the millet begins to toast and brown, about 3 minutes. 3. Add water, apple cider and cinnamon. Bring to a boil, reduce heat and simmer covered for 30 minutes or until liquid has been absorbed. 4. Stir in sugar, apple and apricots. Let stand five minutes then fluff with a fork. 5. Divide among serving bowls and top with almond milk and almonds.
Each serving contains: 1612 kilojoules; 9 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 68 g carbohydrates; 8 g fibre; 98 mg salt
source: "Bowled Over", alive Australia #13, Spring 2012
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
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Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.