Millet cauliflower stew
A recipe with MILLET! I like it the best when it’s creamy! We used to eat millet at home when I was a kid, often as an alternative to rice, served with tasty seasonal vegetables. To be honest, I had sort of forgotten about millet, but it’s come back into my life again as of late. The beautiful, yellow grains have a mild, full and lightly sweet flavor. It’s super tasty in cold salads, served with a curry or in a stew. Have you guys ever eaten or cooked with it? If so, what’s your recipe of choice? Let me know in the comments below. ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀
approx. 30 min.
approx. 15 min.
3 days in the fridge or 3 months in the freezer
150 g (3/4 cup) millet
medium cauliflower, broken apart into rosettes (approx. 750 g/1.5 lbs)
250 g (9 oz.) organic tempeh
2 cloves garlic
1 large white (or red) onion
1 ½ tsp Garam masala
1 tsp turmeric
2 tbsp tamari
1 tsp unrefined apple cider vinegar
1/2 tbsp mustard
1 tbsp maple syrup
sea salt, to taste
¼ tsp black pepper
a pinch of cayenne pepper, optional
3 tbsp ghee or other cooking oil of choice
Cook the millet in a small pot according to the package instructions. I always let it cook a bit longer because I prefer millet when it is softer, but it’s up to you.
Chop the tempeh into small cubes and add it to a mixing bowl. Pour a tablespoon of tamari on to the tempeh, toss to coat and let stand for five minutes. Blanch the cauliflower in boiling water (it should still be firm to the bite) and drain. Finely chop the garlic and onion and chop the mushrooms. In a large frying pan (or wok), heat your ghee or oil and sauté the onions for about two minutes. Add the garlic and mushrooms and sauté, stirring well, for about another three minutes. Add the spices, a tablespoon of tamari, the apple cider vinegar, mustard and maple syrup to the mixture and season to taste with sea salt and pepper. I like to add a bit of cayenne for some heat. Let the mixture simmer for another minute or two on low heat. Meanwhile, sauté the tempeh in two tablespoons of ghee or oil. Serve it all in a big bowl. Enjoy! @powerfoodies
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!