millet time!

Enough with the soup! (And enough with football, and enough with politics!)

It’s millet time.

MILLET with TURNIP, YAM, and AZUKI BEANS.

Ingredients: (4 Servings)

3 cloves garlic
1 cup yams, diced
1 cup white turnip, diced
1 cup organic yellow millet
½ cup azuki beans, cooked
½ cup vegetable stock
1 cup soy milk
1 cup arugula
Salt and Fresh pepper to taste

Put garlic, yams, turnip, millet, and azuki in a pot with vegetable stock and soy milk. Bring to a boil. Cover and cook on low heat for about 20 minutes, until millet is fluffy. Toss with fresh arugula; adjust flavor with salt n pepa.

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roasted eggplant & bean “chili”.

Apparently I get lazy when I don’t have to feed anyone but myself; Blenda the Pink Blender is currently taking over kitchen duties. Why is it that pressing a button/minimal chewing are suddenly very appealing…?

ROASTED EGGPLANT & BEAN “CHILI”.

Ingredients: (2 Servings)

1 cup roasted eggplant (approx. 2 eggplants)
2 cups cherry tomatoes
½ cup soy milk
½ cup vegetable stock
1 tbs chopped garlic
½ cup kidney beans, drained
½ cup chickpeas, drained
½ cup walnut halves
Cheddar cheese for topping
Ground sesame for topping
Salt & Fresh pepper to taste

Cut eggplant in half, length-wise. Soak in cold water for about 20 min. Place eggplants, cut side down, onto a baking sheet lined with parchment paper. Bake for about 45 min in a 350F oven. Let eggplants cool, and scoop out the flesh with a spoon. Add to blender with the tomatoes, soy milk, and stock. Blend until smooth. Transfer mixture to a sauce pan and add the garlic, beans, chickpeas, walnuts, salt, and pepper; simmer until thick. Garnish with cheddar cheese and ground sesame before serving.

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souper spinach sour sssssoup.

My mother-in-law sent me an email about how she liked yesterday’s “Souper Bowl” post. (Dang, that is clever. It almost makes me jealous.)

So I’m still celebrating Souper Bowl week - and just when I was starting to convince myself that “different is not necessarily good”, I had to go and make another weird soup. Photo below shows the Kakadome in the middle of a beautiful green pasture…

SPINACH-YOGURT SOUR SOUP.

Ingredients: (2 Servings)

2.5 cups spinach, packed
3 cloves garlic
1 cup vegetable stock
½ cup white wine
½ package tofu
1 cup plain non-fat yogurt
2 tsp non-fat sour cream
1 tbs juice of lemon
Salt & Fresh pepper to taste

Put spinach, garlic, vegetable stock, and white wine in a pot; bring to a boil. Reduce liquid, 3-5 min. Transfer contents to blender, and add the tofu, yogurt, and sour cream. Blend until smooth. Move back to pot, and stir in the sour cream, lemon, salt, and pepper. Serve warm.  (If you’re too lazy to slurp, it’s not bad as a dip either.  It all only gets weirder…)

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