Curried Millet Cakes with Red Pepper Coriander Sauce
(pictured with Coriander Chutney)
SERVE THIS DELICIOUS dish with Coriander Chutney and brown basmati rice.
SERVES 6
Ingredients
3 cups Vegetable Stock, 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 flakes
2 tablespoons mellow white miso, dissolved in ¼ cup hot water
2 tablespoons tomato puree
¼ cup nutritional yeast, optional
Salt to taste
Instructions
1 batch Red Pepper Coriander Sauce (below), warmed
1. Preheat the oven to 350°F.
2. 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.
3. 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 flakes 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.
4. Line a baking sheet with parchment paper. Using an ice cream scoop or a ⅓-cup measure, shape
the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake
for 15 minutes.
5. To serve, spoon some of the warm Red Pepper Coriander Sauce onto a plate and top with two of
the millet cakes.
Ingredients: for 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 chopped cilantro
1 teaspoon salt, or to taste
½ teaspoon crushed red pepper flakes
Zest and juice of 1 lime
Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Warm in
a saucepan before using. Refrigerate any unused sauce in an airtight container.
(pictured with Coriander Chutney)
SERVE THIS DELICIOUS dish with Coriander Chutney and brown basmati rice.
SERVES 6
Ingredients
3 cups Vegetable Stock, 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 flakes
2 tablespoons mellow white miso, dissolved in ¼ cup hot water
2 tablespoons tomato puree
¼ cup nutritional yeast, optional
Salt to taste
Instructions
1 batch Red Pepper Coriander Sauce (below), warmed
1. Preheat the oven to 350°F.
2. 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.
3. 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 flakes 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.
4. Line a baking sheet with parchment paper. Using an ice cream scoop or a ⅓-cup measure, shape
the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake
for 15 minutes.
5. To serve, spoon some of the warm Red Pepper Coriander Sauce onto a plate and top with two of
the millet cakes.
Ingredients: for 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 chopped cilantro
1 teaspoon salt, or to taste
½ teaspoon crushed red pepper flakes
Zest and juice of 1 lime
Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Warm in
a saucepan before using. Refrigerate any unused sauce in an airtight container.