There is a great description of this menu in Yanqui Mike’s review- click here.
Millet Corn Muffins
- 1c polenta or corn flour
- 1/2c cooked millet (boil then simmer 1/2 cup dry in 1 1/2 cups water, you’ll have some leftover to eat with honey as cereal!)
- 1/2c millet ﬂour (best to grind it fresh, you can use a clean coffee grinder)
- 2 1/2t baking powder
- 1/2t salt
- 2 large eggs
- 1c milk, milk substitute, or yogurt (I used yogurt)
- 2 mashed bananas
- Preheat oven to 375F
- Lightly coat a 12 cup muffin tin or a 9″ round or square glass or metal pan with oil.
- In a small bowl combine the ﬁrst 5 ingredients on the list. In a separate bowl combine the eggs, milk and bananas. Once the liquid ingredients are combined well, incorporate them with the dry ingredients until just blended.
- Pour batter into the cups or pan and bake for about 25 minutes. Depending on your oven you might need more time, but the bread is done when the top is lightly browned and a knife inserted comes out with some crumbs but not wet batter.
Lentil Pate inspired by a similar recipe from bojonggourmet.com
- 2 cups split peas
- 5 cups water
- 1 bay leaf
- 2 tablespoons olive oil
- 1 small, yellow onion, chopped
- 6 cloves garlic, peeled and coarsely chopped
- 3/4 cups walnuts, toasted and cooled
- 1/3 cup fresh cilantro
- 1 Tblso dried oregano
- 3 tablespoons yellow miso
- sea salt and freshly ground black pepper to taste
- In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 – 30 minutes. Drain, discard the bay leaf, and cool.
- Meanwhile, heat olive oil in a heavy skillet over medium heat. Add the onion and garlic and saute, stirring frequently and reducing the heat if necessary, until the onions are golden, about 15 minutes. Cool completely.
- Place the toasted and cooled walnuts in the bowl of a food processor and puree until it looks like nut butter, scraping the sides of the bowl as needed. Add the cooled lentils and the onion mixture and puree smooth. Add in the herbs, miso, pepper, and remaining tablespoon of olive oil, and blend until smooth.
Sweet Potato Peanut Curry
from the World Food Cafe cookbook, serves 4-6
- 4 T sunflower oil
- 1 large onion, cubed
- 4 cloves garlic, crushed
- thumb of ginger, peeled and minced
- 1.5 lbs sweet potato, cubed
- 1 lb white cabbage, cubed
- 2 tsp paprika
- 1 tsp cayenne (more or less to taste)
- 14 oz chopped plum tomatoes
- 1 cup pineapple juice
- ½ cup peanut butter
- salt to taste
Salad to top the curry:
- 2 carrots, peeled and grated
- 2 beets, peeled and grated
- 2 bananas, finely sliced
- Heat oil and sauté onion until soft. Add garlic and ginger, let warm then add sweet potatoes and cabbage. When vegetables start to soften add paprika and cayenne and stir, then add tomatoes and pineapple juice. Simmer a few minutes more and stir in peanut butter and salt.
- Toss the carrots, beets, and bananas in lime juice and sprinkle with cilantro.
- Serve over your favorite brown rice (we use yamani) with salad on top and natural unsweetened yogurt drizzled over it.