Many of you probably do not know, but in a former incarnation as a vegan, Todd attended the Natural Gourmet Institute for Food and Health. So, he's got a great collection of incredibly healthy recipes. This one, in particular, is easy!!
As the name suggests, this could be substituted for mashed potatoes, but would also make a great breakfast.
For health benefits of millet, check out this link at World's Healthiest Foods!
Ingredients:
1-1/4 cups millet
1 onion, chopped
2 T oil
1 head cauliflower
1 tsp salt
4 cups water
shoyu (to taste)
Procedure:
1. Wash and drain the millet.
2. Saute onion in oil until translucent.
3. Saute millet in oil with onion until it darkens and smells like popcorn (approx. 10 minute), stirring constantly.
4. Add cauliflower, salt, and water, and bring to a boil, covered.
5. Simmer until very soft and moist for about 40 minutes. All liquid should be absorbed.
6. Put millet and cauliflower through a food mill, season with shoyu.
Sunday, April 22, 2007
Sauteed Seitan in Miso Sauce
Serves 3-4
1/2 cup miso
4 T water
4 tsps sake or dry sherry
2 T sweetener *see note that follows ( I like to use 4 T apricot or plum jam)
1 pound seitan, sliced
2 T vegetable oil
1 tsp chili oil
2 leeks (white part only-clean thoroughly to remove dirt), julienned
2 cloves garlic, chopped
1 inch ginger, chopped
2-3 carrots, julienned
2-3 stalks celery, julienned
1. Prepare sauce by mixing miso, water, sake, and sweetener. Simmer sauce over low heat for 3 minutes.
2. In skillet, saute seitan to crisp and brown. Set aside.
3. Over medium heat, add vegetable oil and chili oil to empty skillet. Add leeks and saute for 3 minutes until translucent.
4. Add garlic and ginger and saute for 1 minute.
5. Add carrots and celery; saute for 5 minutes.
6. Stir in seitan and sauce; turn heat to low and cook for 2 minutes.
7. Serve over rice.
Enjoy!
*Sweetener substitution and conversion chart:
1/2 cup sweetener =
1/2 cup maple syrup
1/2 cup honey
1/3 cup molasses
1/2 cup coconut sugar
1-1/4 cups maltose
1-1/2 cups barley malt extract
1/2 cup fruit juice concentrate
1 cup sugarless fruit jam or jelly
1-1/4 cups rice syrup
1-1/4 cups dried fruit puree
2 cups fruit juice
1 cup fruit juice and 1 cup carrot juice
1/2 cup unsweetened frozen juice concentrate
1/2 cup miso
4 T water
4 tsps sake or dry sherry
2 T sweetener *see note that follows ( I like to use 4 T apricot or plum jam)
1 pound seitan, sliced
2 T vegetable oil
1 tsp chili oil
2 leeks (white part only-clean thoroughly to remove dirt), julienned
2 cloves garlic, chopped
1 inch ginger, chopped
2-3 carrots, julienned
2-3 stalks celery, julienned
1. Prepare sauce by mixing miso, water, sake, and sweetener. Simmer sauce over low heat for 3 minutes.
2. In skillet, saute seitan to crisp and brown. Set aside.
3. Over medium heat, add vegetable oil and chili oil to empty skillet. Add leeks and saute for 3 minutes until translucent.
4. Add garlic and ginger and saute for 1 minute.
5. Add carrots and celery; saute for 5 minutes.
6. Stir in seitan and sauce; turn heat to low and cook for 2 minutes.
7. Serve over rice.
Enjoy!
*Sweetener substitution and conversion chart:
1/2 cup sweetener =
1/2 cup maple syrup
1/2 cup honey
1/3 cup molasses
1/2 cup coconut sugar
1-1/4 cups maltose
1-1/2 cups barley malt extract
1/2 cup fruit juice concentrate
1 cup sugarless fruit jam or jelly
1-1/4 cups rice syrup
1-1/4 cups dried fruit puree
2 cups fruit juice
1 cup fruit juice and 1 cup carrot juice
1/2 cup unsweetened frozen juice concentrate
How to Make Nourishing Herbal Infusions
Susun Weed started the Wise Woman Series and Ash Tree Publishing. She teaches classes at the Wise Woman Center in Woodstock, NY. My introduction to Susun Weed began with her book, Wise Woman Herbal for the Childbearing Year.
From an article by Susun S. Weed.
An infusion is a large amount of herb brewed for a long time. Typically, one ounce by weight (about a cup by volume) of dried herb is placed in a quart jar which is then filled to the top with boiling water, tightly lidded and allowed to steep for 4-10 hours. After straining, a cup or more is consumed, and the remainder chilled to slow spoilage. Drinking 2-4 cups a day is usual. Since the minerals and other phytochemicals in nourishing herbs are made more accessible by drying, dried herbs are considered best for infusions.
I make my infusions at night before I go to bed and they are ready in the morning. I put my herb in my jar and my water in the pot, and the pot on the fire, then brush my teeth (or sweep the floor) until the kettle whistles. I pour the boiling water up to the rim of the jar, screw on a tight lid, turn off the stove and the light, and go to bed. In the morning, I strain the plant material out, squeezing it well, and drink the liquid. I prefer it iced, unless the morning is frosty. I drink the quart of infusion within 36 hours or until it spoils. Then I use it to water my house plants, or pour it over my hair after washing as a final rinse which can be left on.
My favorite herbs for infusion are nettle, oatstraw, red clover, and comfrey leaf, but only one at a time. The tannins in red clover and comfrey make me pucker my lips, so I add a little mint, or bergamot, when I infuse them, just enough to flavor the brew slightly. A little salt in your infusion may make it taste better than honey will.
Roots & barks: Use 1 oz (30 grams) per pint (500 mL) of water for 8 hours minimum.
Leaves: Use 1 oz (30 grams) per quart (liter) of water for 4 hours minimum.
Flowers: Use 1 oz (30 grams) per quart (liter) of water for 2 hours minimum.
Seeds & Berries: Use 1 oz (30 grams) per pint (500 mL) of water for 30 minutes minimum.
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