Guest guest Posted June 3, 1999 Report Share Posted June 3, 1999 * Exported from MasterCook * Millet And Tempeh Croquettes Recipe By :Vegetarian Times, December 1997, page 55 Serving Size : 12 Preparation Time :0:00 Categories : Grains And Cereals Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 cup millet -- rinsed 1/4 teaspoon salt 8 ounces packaged tempeh 3/4 cup dried arame seaweed 4 tablespoons olive oil 3 cloves garlic -- minced 2 medium carrots -- grated 2 tablespoons tamari -- or to taste 2/3 cup thinly sliced green onions 3/4 tablespoon Dijon mustard 2 tablespoons umeboshi vinegar 1/2 cup minced fresh parsley 1 cup cornmeal 12 PATTIES VEGAN At the Whole Foods Project supper, these croquettes were served with a coleslaw spiked with horseradish. In medium saucepan, bring water to a boil. Add millet and salt and return to a boil. Cover, reduce heat to low, and simmer until millet is tender and water is absorbed, about 20 minutes. (Millet should have a slightly creamy consistency. If too dry, add a little more water while cooking). Meanwhile, steam tempeh for 15 to 20 minutes. Let cool. Put millet into medium bowl and crumble in tempeh. Set aside. Rinse arame in cold water several times, then soak in cold water to cover until soft and pliable, about 10 minutes. Drain well. In large skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, carrots, arame and 1 tablespoon of tamari, Cover and cook over medium low heat for 1 5 minutes. Remove from heat. Add arame mixture, green onions, mustard, vinegar, parsley and remaining 1 tablespoon of tamari to millet mixture. Mix well. Pour cornmeal into shallow bowl. Form mixture into 3-inch patties. Dredge patties in cornmeal to lightly coat both sides. In large skillet, heat remaining 2 tablespoons oil over medium heat. Add croquettes, in batches if necessary, and cook until golden brown, 6 to 8 minutes per side. Or, bake croquettes at 350 degrees for about 30 minutes. PER PATTIE: 171 CAL.; 7G PROT.; 7G TOTAL FAT (1G SAT.FAT); 21G CARB.; 338MG SOD.;4G FIBER.. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 5g Total Fat; (31% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brazil & Cashew Nut Roast with Chestnut Stuff Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine or water 1 medium onion -- finely chopped 1 clove garlic -- crushed 5 stalks celery -- finely chopped 3/4 cup cashews -- finely ground 3/4 cup Brazil nuts -- finely ground 1/4 cup flaked millet 1/4 cup bread crumbs 1/2 cup mashed potatoes 2 teaspoons minced fresh parsley 1 teaspoon dried sage 1/2 teaspoon dried oregano 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1/4 teaspoon curry powder 1/2 lemon and rind -- grated dry wine, vegetable broth, or water salt & pepper -- to taste 1 cup chestnut puree Preheat the oven to 375 degrees F. Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer. Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well. Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes. If desired, serve with gravy. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 15g Total Fat; (59% calories from fat); 5g Protein; 18g Carbohydrate; trace Cholesterol; 85mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chunky Granola (With No Oil Added) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Grains Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups rolled oats 1 cup Nuts (more if desired, -- up to double this amount) 1/2 cup sunflower seeds 1/2 cup whole millet -OR- whole buckwheat groats 3 cups whole wheat flour -- (or more) -OR- part cornmeal, rice flour, - OR other whole-grain flour 1 teaspoon salt -- or to taste 1/2 cup honey -- or more to taste -- up to double this amount 1 cup hot water or up to 2 cups 1 teaspoon vanilla * Note: More water makes the granola chunkier, less makes it crumbly. Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks need to bake clear through. Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer.) As it bakes the granola may need stirring to brown evenly. Cool thoroughly before storing. Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil. For " gingerbread " granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves. For a nice change, substitute maple syrup for honey. Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 4647 Calories (kcal); 83g Total Fat; (15% calories from fat); 170g Protein; 850g Carbohydrate; 0mg Cholesterol; 2185mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Millet With Yellow Split Peas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Grains And Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Yellow split peas -- (green ok too) 1 cup Whole hulled millet 1/2 teaspoon Olive Oil 1/2 teaspoon Whole cumin seeds -- or ground cumin 1 Onion cut in half Lengthwise -- and sliced into Fine half rings 1 Clove garlic, minced Peeled 1/2 teaspoon Ground tumeric 1/2 teaspoon Ground cumin 1 teaspoon Ground coriander 1/8 teaspoon Cayenne pepper 1. roast millet. In the bottom of a dry sauce pan slowly stir millet until about 1/2 of the kernals are a light golden brown. Remove millet. 2. Soak peas in 2c water for 5 hours, drain 3. Smear oil on pan, wipe off excess, heat oil for sauteing 4. When oil is ready put in the cumin, 5 secs later insert onion and garlic. Stir until onions slightly brown 5. Put in rest of ingredients 6. Saute for 2 min 7. Insert 2C water, bring to a boil, lower to low and cook for 30 min. 8. Have some hot water ready 9. Put 2 tablespoons of hot water over millet, stir quickly and cook for another 10 min. 10. Turn off heat and let stand for 15 min Posted to Fatfree Digest Wed, 09 Jun 93 14:22:38 By Tom Molnar <molnar Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9 using MMCONV. Archived through kindness of Karen Mintzias, km. 1.80á - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 3g Total Fat; (76% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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