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November 2014



The Best Way to Prepare Millet

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perfectly cooked millet |

I talk about food. Too much. Yesterday I even had a little conversation on Instagram about how to prepare millet. Cooking millet is one of the first cooking skills I ever learned. When I bought my first cookbook (Vegetarian Cookery by Rose Elliot) I picked up a little trick that changed everything. No more mushy millet, I swear! Before you cook millet, you have to toast it. Toasting the grain does not only improve the flavour, it also helps to absorb more liquid during cooking. Just place it in a small saucepan and toast it until golden brown, stirring constantly. Then remove from heat and carefully add the cooking liquid. Some other tricks for fluffy millet are: do not stir during cooking. Once the millet is done, remove the pot from heat and let it sit covered for 5-10 minutes, then fluff with a fork and serve.

Basic Fluffy Millet Recipe (yield. 2 servings)

100 g (1/2 cup) millet
360 ml (1 1/2 cups) vegetable broth

Place millet in a small saucepan and toast the millet until golden brown. Stir constantly. This should take about 5-10 minutes. Remove from heat, carefully pour vegetable broth into the pot, stir and cover. Simmer for 15-20 minutes over medium heat until the liquid is absorbed. Remove from heat and let sit covered for 5-10 minutes. Fluff with a fork and serve (for example with potatoes and plantains).

millet patties |

If you want more than a basic grain side, millet patties make a great appetizer or snack. To prevent them from falling apart, you don’t want your millet fluffy though. In this case it should be mushy. You should also skip toasting the millet and you need to cook it with more vegetable broth or water. Stirring it often will give you are porridge like consistency and makes the patties easier to handle.


Millet patties (makes 8 large patties)

For the patties:
100 g (1/2 cup millet)
480 ml (2 cups) vegetable broth
1 teaspoon oil
1 clove garlic, minced
1 small onion, diced
70 g (1 cup) grated celeriac root
80 g (1 cup) grated carrot
2 tablespoons lupin flour (substitute soy or chickpea flour)
120 ml (1/2 cup) water
1/2 teaspoon salt or more to taste
1 1/2 teaspoons cumin
1 teaspoon Hungarian paprika
1-2 tablespoons flour
oil for frying

For the mayonnaise dip:
4 tablespoons vegan mayonnaise
2 teaspoons hot sauce

Prepare the patties:
Place millet and broth in a pot and bring to a boil. Simmer for about 15-20 minutes or until the liquid is absorbed. Stir every couple of minutes.
While the millet is cooking, fry garlic, onion, celeriac root, and carrot together with the salt in a small pan for about five minutes. Remove from heat.
Combine lupin flour and water and whisk until creamy.
Add fried vegetables, lupin flour mixture, and spices to the cooked millet. Stir well and sprinkle with 1 tablespoon flour. Mix one more time and carefully form 8 patties. Add more flour if necessary.
Heat a large non-stick pan and add 1-2 tablespoons of vegetable oil. Carefully place the patties in the pan and cook for 5 minutes over medium heat. Turn them very carefully and cook the other side. Let cook for about five minutes before serving and serve with dip. These are also great when eaten at room temperature.

Prepare the dip:
Combine mayonnaise and hot sauce and stir well.



November 2014



Roasting Vegetables for Vegan Wednesday

Written by , Posted in vegan

pumpkin soup with roasted beets

It’s another vegan wednesday. If you want to participate, post the link to your post in the comment section of this blog entry.


There are three things that make autumn awesome: an oven, winter vegetables, and spices. Roasting sturdy vegetables like cauliflower or beets is one of my favourite leisure activities right now. You won’t have to watch roasted vegetables as closely as those which are fried and you will get much more flavour from roasted vegetables than from cooked ones.

We recently visited P’s family and his aunt gave me some of her spice supplies, which she buys in bulk when she visits her family in India and Nepal. Most of them are apparently meant to be for meaty dishes and I feel kind of bad for displaying them on a vegan blog, but they are great for seasoning roasted vegetables, too. Like garam masala or curry powder they are all spice blends. As you can see in the little picture in the right corner of the following foto the meat masala has a special note printed on the side that says “no curry powder”. I thought that was funny, maybe it’s just there to tell tourists what’s what. It still tastes similar to a hot curry powder and also has the same yellowish colour. I used it to season the pumpkin soup pictured above. The pindi channa masala is great for all kinds of chickpea dishes, especially this one (which also explains what the word pindi stands for). This time I used it to season my beet chips.

The tandoori chicken masala is a hot masala that I love to sprinkle on roasted cauliflower. I usually mix a tablespoon or two of olive oil with a teaspoon of this spice and half a teaspoon of salt. I roast the vegetables at 200°C (400°F) for 20 minutes. This goes great with chili, which is such a great autumn and winter dish anyway. I think I made lots lately. Usually I make it from scratch and often use different beans, add some pumpkin, sweet potato, or TVP. I thought I had a recipe on my blog but it turns out that I don’t. I start by frying an onion and some cloves of garlic, then I add a teaspoon of whole cumin seeds and toast them. I put a can of diced tomatoes into the pot along with cubed pumpkin pieces or soaked TVP. I think this recipe is a good place to start from, I usually use roasted pumpkin instead of the purée and vegetable broth instead of the beer. Since chili powder in most parts of Europe is something completely different than the US version, I use Hungarian paprika and some oregano instead.

chili with cauliflower |

tvp and bean chili |

I have been working on some new recipes because I am planning to do my first baking zine/ebook and I am very exited about this! I hope I can finish it by the end of November so that those who are interested can pick up some new holiday baking ideas from this little book. It’s going to have cookie recipes, yeast baked goods, but also some bars and maybe a cake or two. But I am still open to suggestions. This is the prototype for some speculoos nutella bars.

Happy (vegan) Wednesday!

speculoos nutella bars |

Eat more cake.