Vegan Curried Millet Cakesred Pepper Sauce Recipes

CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY

Steps:

• In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
• In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
• In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.

VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
• Bake for 20-30 minutes, or until the skin blackens.
• Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
• Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
• To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
• Serve either chilled or heated up.
• Enjoy!

VEGAN CURRIED MILLET

Steps:

• Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.

VEGAN CURRIED MILLET

Steps:

• Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.

VEGAN - CURRIED MILLET CAKES/RED PEPPER SAUCE

Steps:

• Preheat the oven to 350°F. Place the veggie stock in a mdm saucepan and bring to a boil over high heat. Add the millet and bring the mixture back to a boil. Reduce the heat to mdm and cook, covered, for 20 minutes, or until the millet is tender. Place the onion in a large saucepan and sauté over mdm 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.