Archive for millet

Tuesday, September 10th, 2013

Banana Muffins

Now that the weather has finally cooled off a little bit, I feel like baking a little more. My kids have started school, so it is fun to create something yummy that they can come home and love. I found a recipe for Banana Crumb Muffins in The China Study Cookbook, by Leanne Campbell, and decided to try it, but I changed the sweetener from sucanat to pure maple syrup, and added some millet. They turned out so delicious, plus they are the kind of snack that you can feel good about eating.

Banana Muffins

2 c. whole wheat pastry flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 c. millet

2 ripe bananas, mashed

1 c. nondairy milk, I used almond milk

1/4 c. pure maple syrup

1/4 c. walnuts, chopped

Topping (optional)

5 tbsp. sucanat

1/2 tsp. cinnamon

1/4 c. oatmeal

Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with paper liners. Or use a nonstick pan.

Combine flour, baking powder, baking soda,cinnamon, and millet in a medium bowl. I used a food processor to puree the bananas and then added in the milk and pure maple syrup.

Pour the wet ingredients into the dry mixture and stir until well combined. Add the walnuts and then spoon into the prepared muffin cups.

If you choose to add the topping, just combine the ingredients together in a small bowl and then spoon over the wet muffin batter once it is in the pans.

Bake for about 20 minutes or until a toothpick comes out clean. Let them cool a little before trying to eat them.

Thursday, July 11th, 2013

Banana Maple Cookies

banana cookie small 2

I have two teenage boys that run cross country every weekday morning. If you have ever been around teenage boys, you know they can eat a lot (at least mine do!), and if you add in running several miles a day in the summer, then you know that you better plan on having a TON of food in the house ready to eat every day. I try to have lots of snacks on hand to help refuel their growing bodies and this cookie is one delicious snack that you can feel good about them eating. Sometimes I make the cookie dough and bake one batch at a time, keeping the dough in the refrigerator, so the cookies are fresh every single day. We all love these cookies.

Banana Maple Cookies

3/4 c. whole wheat flour

1 c. plus 1 tbsp. all-purpose flour

1/2 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/4 c. oatmeal

2 tbsp. raw millet

3/4 c. walnuts, chopped coarsely

1/2 c. plus 1 tbsp. Earth Balance, softened

1/4 c. sucanat

1/2 c. pure maple syrup

1 c. mashed banana

egg substitute for 2 eggs (I used the Egg Replacer brand)

Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper. Mix up the substitute for the eggs in a small bowl and set aside. In a large bowl, combine the first six dry ingredients, through the nutmeg. Add in the oats, walnuts and millet and stir to combine. In a separate small bowl, add the softened Earth Balance, sucanat, pure maple syrup, banana, and egg substitute. Mix these wet ingredients together well. Add the wet into the dry and mix until well combined. The dough will be stiff. Use a cookie scoop or form golf ball size cookies and put on the prepared pan. They do not spread too much, so you can place them about one inch apart. Place in oven and cook for 8 – 10 minutes, until they are barely turning brown. Let cool for 10 minutes. Enjoy!

Wednesday, June 26th, 2013

Super Tasty Granola

I have spent the last few days camping on the coast in California with my family and lots of extended family. So it has been a while since I have written anything, but I am back and I am excited to share some of my favorite traveling and camping recipes. Any time I travel I spend quite a bit of time preparing food to take with me since my kids are frequently hungry and it is such a pain to try to find fast vegan food on the road. This granola recipe is so delicious and not too hard to make. We eat it for breakfast when we are camping and I love it for a snack while driving long distances. It is really great as a treat with a bowl of soy or coconut milk yogurt and fresh fruit. If I make this at home I eat it all day long! The original recipe is here. I did little to change it, just eliminated the sucanat, and instead of apple sauce, I used peach puree. I also add a few extra things that I really like in granola. Oh, really, it is so yummy. My favorite thing is that there is no refined sweetener and no oil in it! This is quite a contrast to most granola recipes. So you can enjoy it without feeling too badly about it. I also double this amount so we can have it hanging around for a while.

Super Tasty Granola

2 c. rolled oats

1/2 c. almonds, chopped ( I toasted them first)

1/2 c. sunflower seeds (I toasted these first too)

1/2 c. pepitas

3/4 c. uncooked milled

1/4 c. ground flax seed

2 tbsp. chia seeds

1/2 tsp. salt

1 tsp. cinnamon

1/4 c. peach puree ( original calls for apple sauce which is also great)

1/3 c. brown rice syrup

3 tbsp. almond butter

1 tsp. pure vanilla extract

1 tsp. almond extract

1 to 1/2 c. dried fruit of choice ( I like raisins and dried cranberries the best)

Preheat oven to 325 degrees and line a large cookie sheet with parchment paper.

In a large bowl stir together the first nine ingredients. This is all the dry stuff. In a separate small bowl, add the next five ingredients, or all the wet stuff. Don’t add the dry fruit yet. Mix this well and add it to the dry ingredients. Stir together until everything is wet. Now add the dried fruit. It will be very sticky. Spread this onto the prepared cookie sheet and cook for 20 minutes. Take it out of the oven and stir it and cook for about 20 more minutes, or until it is lightly brown. Take it out of the oven and let it cool for about 15 minutes. Then store it in an airtight container. It lasts for a long time, but you won’t have to worry about that cause it is so delicious it will disappear fast!

 

Tuesday, June 4th, 2013

Cilantro Pesto Veggie Bowl

cilantro veggie bowl small

Cilantro Pesto goes well with so many different foods. It is obviously great on a bowl of pasta and it is great as a sandwich condiment (just think of a roasted veggie cilantro pesto sandwich, YUM!). A spoonful of it on a veggie burrito or enchilada is divine. And it is super good as a dressing for a noodle bowl, or on a bowl of veggies and millet. One cup of millet has 6 grams of protein and 6% of your daily iron needs, as well as a little calcium. It has a lightly chewy texture without a heavy flavor when cooked. I love this stuff. This recipe has lots of steps to cook the veggies, but it does not take long and is not hard so don’t be discouraged. I posted the recipe for Cilantro Pesto here. It makes this recipe complete. The pesto recipe makes enough to have some left over after using it for this combination.

1 c. millet

2 c. water

1 tsp. grapeseed oil

2 large carrots, cut into sticks about 2 inches long

1/4 c. water

4 c. kale, baby leaves or big leaves chopped

1 pd. tofu, sliced into 3 slabs

1 recipe cilantro pesto

handful of cherry tomatoes, cut in half

Add the millet and water together in a 2 qt. pan and bring to a boil. Turn down the heat and keep at a low simmer until the water is absorbed into the millet and turn off the heat. This takes about 25-30 minutes. While the millet is cooking, start cooking the veggies. Add the oil to a heavy bottom pan, preferably cast iron, and heat to medium high. Add the carrots, stir and saute til lightly browned, about 5 minutes. Add the 1/4 c. water, cover with a lid, and turn down the heat a little. This obviously steams the carrots. It does not take long to cook til they are tender, about 5 minutes. Turn off the heat, put the carrots in a bowl, and set aside. Use the same pan and add the 1 tsp. grapeseed oil to saute the kale. Use medium heat and stir frequently because the kale cooks very quickly, about 3 minutes. Put kale into a bowl and set aside. Now just use pan spray on the same pan and heat to medium high again and add the tofu slabs. Remember to be patient while cooking tofu and wait for the edges to turn brown before turning it over so it won’t stick to the pan. Cook both sides until it is lightly browned. Remove from heat and cut the cherry tomatoes in half if you didn’t do it already. Cut the tofu slabs into 1 inch cubes. Now, finally, assemble the veggie bowls! Put 1 c. of millet into a bowl, add a spoonful of carrots, kale, tofu, and cherry tomatoes. Top with about 1 tsp. of cilantro pesto. Stir and eat warm or cold. It is a delicious mix!

cilantro pesto veggie bowl ingredients

cilantro pesto veggie bowl ingredients

pressing tofu

pressing tofu

browned tofu

browned tofu