So this is the other recipe I made today which I found from Vegetarian Times magazine, in their October issue. The salad is super healthy, fiber-ous, filled with great vitamins, protein, and is really tasty. I added and changed a couple things around based on preference and what I had. I actually ended up doubling the recipe, my friend, who served as my sous chef, took home half to eat this week, too. Accompanied with the curried carrot soup, this is going to be a great meal. Filling but light. Looking forward to it. Again, this is vegan!

 

Millet Salad 

What You’ll Need – (for one batch)

3/4 lb of brussel sprouts

1/2 lb Carrots – I added carrots to the recipe, a nice autumn addition

olive oil

3/4 cup millet

2/3 cup chopped walnuts – you can toast them on top of your oven while the millet cooks

2/3 cup dried cranberries – you can chop or just leave them whole

1/3 cup parsley – chop it up (I added more than the original recipe)

2 Tbs balsamic vinegar – I added a little more, base it off taste

1 Tbs maple syrup – I used agave nectar instead

Juice from 1/2 a large lemon, add a little zest too

Directions–

Cut the brussel sprouts in 1/4’s. Cut up the carrots. Place both in a baking pan. Add olive oil, salt and pepper and some garlic. Mix it all up. Bake in 475 deg. oven. Depending on how much you are cooking and what kind of oven you have, cook for about 25 minutes. Check on them for a while, stir em around… I like cooking brussel sprouts until they are a little blackened and crunchy. The carrots should be soft. Mmm this alone is a tasty side dish to any meal.

While the veggies are cooking, put the millet in a frying pan, on medium, and let it cook for 6 minutes. Don’t add anything to the millet, let it brown, crackle a little. After it browns, add 2 cups of water – or veggie broth if you prefer. Let it boil, then turn down the heat, let it simmer, and then cover. Stir occasionally. Like quinoa, the millet will be ready when all of the water is absorbed.

 

In the meantime, chop up the parsley and toast the walnuts. You’re also going to make the dressing. In a dish, add olive oil, lemon juice, lemon zest, the balsamic vinegar and the agave nectar. Maybe a little pepper. Stir it up, and taste it. I like the combination of the three flavors… lemony, sweet, and vinger. It’s a really nice dressing.

Check on the brussel spouts. Take them out of the oven, and let settle. Check on the millet. Once all of the water is absorbed, the millet will be fluffy. Take it off the stove, put in a bowl, and let it cool down a little.

 

Now, fold the veggies into the millet. Then add the cranberries, walnuts, and parsley. Fold instead of stir, this will protect the softened vegetables.

 

Taste it! Maybe you like cranberries – add some more. Maybe you need more protein, add more walnuts. This meal was super inexpensive. Brussel sprouts are in season, cooked carrots are a popular fall dish, and most of the ingredients can be found in the large buckets at stores like Whole Foods – making sure you don’t waste or buy too much of anything. This is especially nice when living in a studio, where space is an issue. I love learning new recipes and making them my own. Like I mentioned in the last post, I think this will pair nicely with the curried carrot soup. I’m going to eat it warm, but it might also be nice cold. With the curried soup and the dressing on the millet, it would be interesting to try adding pan fried tofu to this. maybe cooked it in the lemon and agave nectar. Anyway, hope you try and enjoy it. Also, so nice to have lunch already made to fight your Monday blues. Enjoy!