Serve this delicious dish with Coriander Chutney (see below), and brown basmati rice.
Curried Millet Cakes with Red Pepper Coriander Sauce
From Forks Over Knives–The Cookbook
Serves 6
Ingredients:
• 3 cups Vegetable Stock (recipe follows), or low-sodium vegetable broth
• 1 cup millet
• 1 large yellow onion, peeled and diced small
• 4 cloves garlic, peeled and minced
• 1 tablespoon curry powder
• ½ teaspoon crushed red pepper
• 2 tablespoons mellow white miso, dissolved in ¼ cup hot water
• 2 tablespoons tomato puree
• ¼ cup nutritional yeast, optional
• Salt to taste
• 1 batch Red Pepper Coriander Sauce (recipe follows)
Instructions:
Preheat the oven to 350°F.
Place the vegetable stock in a medium saucepan and bring to a boil over high heat. Add the millet and bring the mixture back to a boil. Reduce the heat to medium and cook, covered, for 20 minutes, or until the millet is tender.
Place the onion in a large saucepan and sauté over medium 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.
Vegetable Stock
Makes about 6 cups
• 1 large onion, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 cloves garlic, peeled and smashed
• 8 sprigs parsley
• ½ cup green lentils, rinsed
Instructions:
Scrub the vegetables and chop them roughly into 1-inch chunks. In a large pot, add the onion, carrots, celery, garlic, parsley, and lentils and cook them over high heat for 5 to 10 minutes, stirring frequently. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add 2 quarts of water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain the stock carefully and discard the solids.
Note:
Vegetable stock keeps for up to a week in the refrigerator and several months in the freezer. Freeze stock in ice cube trays, and then keep frozen stock cubes on hand to add to dishes that call for small quantities of stock or water.
Red Pepper Coriander Sauce
• 1 package extra firm silken tofu, drained
• 2 large red bell peppers, roasted and seeded
• 3 cloves garlic, peeled and chopped
• ¼ cup cilantro, chopped
• 1 teaspoon salt, or to taste
• ½ teaspoon crushed red pepper
• Zest and juice of 1 lime
Instructions:
Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use.
