I made this Millet Salad with simple ingredients and it turned out really tasty!
Millet is one of those grains that I ate a lot as a child (along with bulgur) so it is a food that is one of my comfort foods. It’s great in both sweet and savory dishes. You can cook it your favorite non dairy milk, stevia, cinnamon and raisins for a great fall breakfast that will stick to your ribs. My beanmilk is GREAT in hot breakfast cereals because you get a good does of protein and fiber for super very little money.
So, the next time you are in a cooking rut, cook up a pound of dry millet to keep in the fridge and use it like you would rice!
How to cook:
- Toast 1 cup of millet in a dry saucepan over medium high heat until fragrant
- Pour in two and a half cups of water and a pinch of salt
- Bring to a rolling boil, uncovered
- Turn heat down as low as it goes, cover and simmer for 30 minutes or so
The other night Kittee posted about a dressing made of mayo, nutritional yeast and Braggs on Facebook. She added the addition of flax meal. I took it a step father and added chickpea cooking liquid, garlic and some nutmeg. OMG.. This is so good! I used my Low Fat Vegenaise Alternative.
Wicked Yummy Dressing
- ½ cup mayo
- ¼ cup nutritional yeast
- ¼ cup soy sauce or Braggs
- 1 tablespoon golden flax meal
- 1.5 cups chickpea cooking liquid, broth or water
- 2 big cloves pressed garlic
- 1 tablespoon yellow mustard
- Good pinch nutmeg
Whisk everything together and chill for several hours.
To make the salad:
- 1 large yellow squash or zucchini diced
- 1 large red onion, diced
- ½ teaspoon cumin seeds
- ½ teaspoon marjoram
- 5 cloves garlic
- Good pinch salt/black pepper
Toss with cooked millet and add dressing to taste. Let chill overnight if possible, then add more dressing, and season with salt and pepper (smoked salt would be ideal) and toss with fresh herbs and lemon zest. (You do have citrus zest in your freezer like I taught you, right?)