February 27, 2011

millet polenta croquettes

These gluten-free croquettes are crunchy on the outside thanks to the coarse polenta and soft in the inside because of the creamy texture of millet. Make sure the croquettes have cooled down before deep frying or they will disintegrate.


Ingredients

1/2 cup millet
1 1/2 cups water
1/2 tsp sea salt

1/2 cup polenta
1 1/2 cups water
1/2 tsp sea salt

1 TBS extra virgin olive oil
1 celery stalk, minced
1 carrot, minced
Parsley, minced

Oil for deep frying

Directions
  1. To cook the millet, place the millet (soaked overnight if possible) and water in a pot, cover and bring it to boil by putting it on medium high flame. Add salt, lower the flame and cook for 30 minutes.
  2. To cook the polenta, boil the water and add polenta and salt. (Stir immediately with a whisk so it doesn’t get lumpy!) Cook for 20 to 30 minutes, stirring occasionally.
  3. Mix the cooked millet and polenta in a bowl and set it aside to cool down.
  4. Sauté the carrots and celery in olive oil for a minute or two. Add to the polenta/millet mixture, sprinkle some parsley and mix well.
  5. Form balls and deep fry them in oil. Serve warm with Vegenaise (or tofu mayonnaise) and/or mustard.

February 20, 2011

lemony couscous salad with roasted vegetables



Ingredients

<Roasted Vegetables>
1 cup Diced celery
1 cup Diced carrots
1 cup Diced winter squash (kabocha or butternut)
Olive oil
Sea salt
Zest of 1 lemon

<Israeli Couscous>
1 1/3 cups Israeli couscous
1 TBS Olive oil
1 3/4 cups boiling water (or vegetable stock)

Parsley
Nuts/Seeds for garnish

Directions
  1. Preheat oven to 400 degrees F. Mix the diced vegetables and drizzle them generously with olive oil. Sprinkle some salt and add the lemon zest. Place the vegetables in a baking dish and roast in oven for 40 minutes or until the squash is tender.
  2. While the vegetables are cooking, saute couscous with olive oil over medium heat until it is lightly browned (about 5 minutes).
  3. Slowly add boiling water (or vegetable stock) and bring to boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed.
  4. Toss the vegetables with the couscous. Garnish with parsley and nuts/seeds of your choice (I used toasted pistachios).