Posts Tagged ‘vegan recipe’

I just adore Millet. Sadly most people have never even heard of it. Millet is one of the oldest foods known to humans. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China.

Millet is tasty, with a mildly sweet, nut-like flavor and contains a whole range of beneficial nutrients. It is high in protein and fiber, contains B-complex vitamins including niacin, thiamin, and riboflavin, and it is particularly high in the minerals iron, magnesium, phosphorous, and potassium.

It is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. My favorite part about millet is that it is the only grain that is not acid-forming (although quinoa and buckwheat are only slightly acid-forming).

To cook millet, bring 2 cups of water to a boil, add 1 cup of millet (rinsed first in cold water), cover and reduce to a simmer. It is ready when all the water is absorbed. It is a quick cooking grain, and takes only about 20 minutes to cook. For this recipe, you can easily substitute quinoa for the millet.


You’ll need:

  • 2 cups cooked millet (or quinoa)
  • 3/4 cup cooked chickpeas
  • 1/3 cup chopped red peppers
  • 1/4 cup dried cranberries
  • 1/3 cup chopped raw walnuts
  • 2 Tbsp Lime Juice
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Agave nectar or honey
  • 2 cloves garlic, finely minced
  • 1 Tbsp cold pressed extra virgin olive oil
  • ½ tsp sea salt
  • chopped green onion (optional)


In a large bowl, combine millet with chickpeas, peppers, cranberries and walnuts.

To make the dressing, whisk the olive oil, orange juice, lemon juice, agave or honey, salt and garlic in a small bowl. Pour over the millet mixture and toss to coat. Sprinkle with chopped green onion if desired.


Read Full Post »

Since Hugh wrote about molasses I figure I’d post a recipe with molasses in it. I personally find the taste of molasses a bit strong and overpowering, but adding it in small amounts to recipes really adds a little something! These cookies are gluten free and vegan, and so delicious. They are really crispy and full of flavor.


You’ll need

  • 1/2 cup coconut oil
  • 2/3 cup agave nectar
  • 3 Tbsp molasses
  • 1 Tbsp ground flax seeds
  • 1-1/3 cups rice flour
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Melt the coconut oil in a pan on the stove, and cool slightly. Add sugar and molasses, mix well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well.
Chill dough for about an hour in the fridge. Once chilled, form into walnut-size balls, place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes.

Read Full Post »