Millet ball stir fry? Why of course. The millet balls are a recipe from Vegan Delights cookbook, which I was lucky to win through a New Year's Eve giveaway over at Mehitable Days blog. It arrived with a group of donkeys:
The millet balls where the first recipe that caught my eye--officially called Wonderful Millet Balls in the book-- and they turned out tasty, if a bit on the delicate side. They're basically 2 cups cooked millet, 1/2 cup ground almonds (I threw in some ground flax too), and 1 Tbsp flour or arrowroot powder mixed with a variety of sauteed vegetables, tamari, veggie broth and seasonings to taste and to achieve a workable consistency.
I used finely chopped onion, shallot, garlic, celery, shitake mushrooms, broccoli, and carrots...for a total volume of about 2.5 cups of finely chopped veggies. The seasonings can be altered according to what flavor you want to give them...since I was planning a stir fry, I added some brown mustard seeds, ginger, and a little turmeric. Baked in the oven @ 400 F for about 25 minutes, they come out delicate, but sturdy up somewhat as they cool.
Out of the oven:
The stir fry was green onions, celery, and shitake mushrooms in a sort of teriyaki-style sauce (1/4 cup tamari, 1/4 cup mirin, 1 tbsp turbinado sugar, a few drops of toasted sesame oil, and about 1/8 cup water---thickened with arrowroot. Because the millet balls are on the delicate side, I added them in at the very end.
Speaking of giveaways, I also won this fun pink bandana from Molly over at VeganFlower. She sent some cool stickers and some of her business cards, which are really well done.
Thanks Molly!! I love it!
Not as wonderful as giveaway winnings or millet balls, but in other food recently...
...seitan sausages with sun dried tomato, kalamata olives, garlic, fennel, and oregano. I wrapped them in tin foil, steamed them, then uwrapped and browned them in the oven:
Actually I take back what I said just now, the following is as wonderful as giveaways and millet balls...
You can't really see the seitan with the onions and mushrooms on top, but trust me: it's good.
Also an apple cake that looked nice, but came out rubbery:
Not sure why so rubbery...it was made from 1 pound of chopped apples tossed with 2 cups unbleached flour, 1 tbsp baking powder, 1 tbsp cinnamon, 1 tsp Old Bay seasoning, and a pinch of salt, then mixed with a puree of 2 ripe bananas, 1/2 cup applesauce, 1/2 cup raw cane sugar, 1 cup oat milk and 1 tsp of vanilla, then topped with apple slices and a drizzle of maple syrup. It might be better with whole wheat flour instead.
Inspired by Shen of Shenandoah Vegan fame, who often tops desserts with a little agave syrup...
...makes it all better.