Sunday, 7 June 2015

Millet and Miso vegetable soup

I found this recipe in Janella’s Super Natural Foods by Janella Purcell. I like miso but have never cooked with millet, so I thought ‘why not try something new?’.  I had to do a bit of a search for it in the shops. Although we are seeing quinoa in the supermarkets these days, millet has not appeared yet. I ended up getting a bag of it from a health food shop.
I mostly stuck to the recipe but I did double the amounts, as I wanted more than 2 serves the original made.  You can use any type of miso and either paste or powder form is okay.   The other change I made was cooking it for a bit longer, so the vegetables not as firm. You can play around with the times,  as you wish, but perhaps stick to  10 minutes for the millet.

What you will need:
4 cups of finely chopped vegetables ( such as spinach leaves, Zucchini, bokchoy, snow peas, carrots)
2 cups miso
1/3 cup millet
1 litre vegetable stock
You can also add 1 tsp of any seaweed  or 2 tsp grated ginger to the stock, if you like.

Bring the stock to simmer over medium heat in a pot.
Rinse the millet and add to the pot. Simmer for 10 minutes.
Add the miso and cook for another 5 minutes.

Turn off heat and let stand with lid on pot, for about 10 minutes before serving.

Cauliflower Bites

I found this recipe on but have tweaked it to suit me. Basically, I have simplified it because I am lazy. To get the original recipe, see the website.  I liked the results I got with the pared down version, but I suspect the original gives you an even better end result.

What you will need:
1 head of cauliflower
1 cup pf flour (I used chickpea to keep it gluten free)
1 cup non-dairy milk (I used rice milk)
1 cup breadcrumbs (I used gluten free ones)
Spices (you can use onion or garlic powder, nutritional yeast, etc)

Preheat the oven to 235 degrees Celsius. Wash and cut cauliflower into florets. Mix the flour, non-dairy milk and spices and whisk to combine. Put florets into this mixture and mix to coat. Then dip each floret into a bowl of the breadcrumbs and lay onto baking sheet lined with baking paper.
Bake until crispy and browned – approx. 20 minutes.

Serve as is or you can serve with bbq or chili sauce to dip florets into.