A Rainbow of recipes with millet
These Recipes with millet are truly a rainbow of color and
are artful picture created with food. The Australian food
blogger Anthea loves to create colorful plant-based food.
She believes colorful and natural food is good for our soul.
She is on a journey to nourish herself with nature’s gift of plant
and vegetables , vegan food, which does not harm animals and
she is a master in preparing the most beautiful colorful food
ever. Look at her creations below ,the RAINBOWS MILLET LOAF,
artfull composed with vegetables, millet, and spices a pleasure
to look at. The BAKED RATATOUILLE IN KALE MILLET CRUST
and the DEEP DISH PIZZA are not less colorful and the VEGGIE
POWERED PIZZA looks like a painting as well. All these Recipes
with millet are gluten-free and delicious. Good to start to prepare
Them to nourish ourselves with the food and the soul with the
Rainbow colors. Enjoy
The Most Colorful Recipes With Millet
RAINBOWS EVERYWHERE
A boost of colour never hurts, does it?!
The things that I make don’t always come out like beautiful rainbows. This is a perfect analogy for life (well at least mine at the moment hur hur hur) – the efforts you put into something don’t always mean that thing will turn out amazingly. Plop.
However, in this case, after five determined, persistent and delicious attempts at variations of this recipe, I FINALLY came up with this spot-on beauty.
Apart from the root vegetables, millet is a key ingredient in this recipe. Millet has amazing soft and fluffy texture (like quinoa) and when combined with the buttery flavour of pumpkin and earthiness of beetroot, it is pure bliss. The tofu and kale/spinach layer, especially with the nutritional yeast, is probably my favourite part as it’s dense yet vibrant/light, tasty yet intriguing. I have eaten large bowls of the tofu/kale mix in single sittings.
RAINBOWS MILLET LOAF
Author: Anthea
INGREDIENTS
Pumpkin and beetroot layers:
3 cups uncooked butternut pumpkin, chopped
½ red onion
4 tbs chia or flax seeds, ground
¾ cups uncooked millet
1 small beetroot (approx. 1 cup), chopped
¼ cup tahini
⅛ tsp baking powder
Thyme, turmeric, paprika or other herbs and spices to taste
Salt and pepper to taste
Kale/Spinach and ‘ricotta’ layer:
2 very packed cups of kale or spinach leaves, chopped
1 tsp crushed garlic
200g firm tofu
½ cup nutritional yeast or ¼ cup tahini
¼ cup almond milk (or other plant-based milk)
Nutmeg, salt and pepper to taste
Punnet of cherry tomatoes halved
INSTRUCTIONS > Here
BAKED RATATOUILLE IN KALE MILLET CRUST
This is a traditional French dish with a contemporary wholefood twist!
I was craving ratatouille but needed something with more bite. When I say ‘bite’, I think of pizza crusts. I’m not thinking of crunchy pizza bases, but I’m thinking of pizza crusts that have a crunchy exterior and fluffy interior… like the one I used for my deep-dish pizza.
BAKED RATATOUILLE IN KALE MILLET CRUST
Author: Anthea
INGREDIENTS
Crust
2 cups kale leaves or other greens (lightly packed)
½ cup millet
½ cup peas
¼ cup water
¼ cup nutritional yeast (optional)
2 tbs chia seeds
1 garlic clove
Tomato sauce
3-4 medium tomatoes, roughly chopped
¼ cup water
Fresh or dried herbs such as oregano, basil, thyme
Ratatouille
2 small Asian eggplants
2 medium zucchinis
3 Roma tomatoes
1 yellow capsicum or 2 medium yellow squash
INSTRUCTIONS > Here
VEGGIE POWERED PIZZA
I spend a lot of time on the internet. And that’s not because I’m a social recluse, but it’s because the internet allows me to connect with like-minded people despite distances and working schedules.
The base is crispy and has a wonderful bite to it. It’s loaded with veggies which makes it a super healthy party food for ANY time of the day. Win win! Here’s the recipe:
VEGGIE POWERED PIZZA
PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
Author: Anthea
Cuisine: Veggie powered pizza
Serves: 2
INGREDIENTS
Beetroot pizza base
1 small beetroot
1 tbs chia seeds
½ cup chickpea flour
½ cup millet
½ cup water
Green sauce
½ cup peas
½ cup mixture of green vegetables, such as zucchini, spinach or kale
¼ cup nutritional yeast
1 tsp moringa powder (optional)
Herbs and salt as desired
Toppings
Whatever you desire! I added mushrooms, nectarine and fig pieces to my pizza
INSTRUCTIONS > Here
DEEP DISH PIZZA WITH PIZZA HUMMUS SAUCE AND A KALE CRUST
August 2, 2015
I’ve heard non-vegan people say “I can never be vegan because I love pizza too much.” Well here’s something… If I wasn’t vegan, I wouldn’t have concocted this delicious pizza recipe. I promise – it really IS amazing
DEEP DISH PIZZA WITH PIZZA HUMMUS SAUCE AND A KALE CRUST
Author: Anthea
INGREDIENTS
Base
150g kale leaves
½ cup peas
½ cup chickpea flour
½ cup millet
2 tbs chia seeds
½ tsp baking powder
¼ – ½ cup water
Nutritional yeast, as desired
Garlic
Pizza hummus layer
1 cup chickpeas, drained
2 cloves garlic
2 tbs tahini
Oregano, basil and other herbs as desired
Homemade tomato pizza sauce (or ½ cup store-bought tomato pizza sauce)
4 tomatoes, chopped
2 garlic cloves
Oregano, basil and other herbs as desired
Veggies, as desired
Cheese sauce
2 tbs tahini
1 tbs leftover pizza hummus sauce
As much nutritional yeast as you desire!
INSTRUCTIONS > Here
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