Millet is one of those things that you've heard about, but have never tried. It is technically a seed and is most commonly used as a component in a bird feed. But it is not a bird food in much of the world. Millet is said to have originally been cultivated ten thousand years ago in East Asia, and has since been consumed for thousands of years across Africa, China, India, Greece, Egypt and Russia.
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Millet is one of the few grains that is alkaline-forming in the body, is gluten-free, lectin-free, is easily digested by almost everyone and is nutritious and packed with minerals, making it one of the healthiest grains. It is a remarkable source of plant-based protein combined with complex carbohydrates, and other important nutrients like phosphorus, calcium, manganese, magnesium, most of the B vitamins, vitamins E and K, iron, zinc, copper and omega-3 fatty acids. It is indeed an all-around power food.
So how do I add millet to my diet, you may ask. You can cook it as a side grain or make a porridge out of it, but it can get boring really fast. This recipe is a much more interesting and delicious way to eat millet.
When you cook millet, the seeds burst and release starches, which makes it a great base for pan-fried cakes. Adding egg replacer, some vegan yogurt and gluten-free flour helps the mixture to stick together. Millet's mild, nutty flavor pairs well with bold spices like curry powder in this recipe, and adding bright spinach and carrots along with shallots and garlic create a highly flavorful but nicely balanced taste.
The cakes go really well with vegan yogurt cucumber sauce, but you can use any sauce you like. They are very versatile and can be served as an entree or an appetizer, with green salad, warm or at room temperature.
So, give it a try and let me know what you think.
Get the recipe here.
This recipe is
Vegan
Gluten Free
Refined Sugar Free
Soy Free
Happy cooking!
Julia
What other kinds of recipes would you like to see? Let me know!