cut in small pi 1 1/2 c Millet 7 c Water 1/2 ts Sea salt Heat a large saucepan. Add the oil and the cauliflower and saute until golden. Add the millet and saute until lightly browned. Add water and salt and bring to a boil. Reduce heat and simmer 1 hour. Put the mixture through a food mill. Serve with bechamel sauce or thick tamari sauce. Serves 4 Note: For those who don't eat potatoes, this puree makes a wonderful substitute.
How To make Millet Puree(Mock Mashed Potatoes)'s Videos
Quick and Easy Meals
Recipes:
Mexicrema Sauce/Dressing:
Tomatillo:
Tofu Mayo 1 12.3-ounce package Mori-Nu organic silken firm tofu ¾ tsp sea salt ¾ tsp onion powder ½ tsp garlic powder ½ tsp raw or date sugar 2 tsp dijon mustard 1 TBSP apple cider vinegar
1. Combine all ingredients in a blender and process until smooth.
2. Chill thoroughly before using (best the second day). You can refrigerate for up to 10 days.
Chickpea Mock Tuna Salad
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed 1 stalk celery, finely chopped 1/4 cup onion, finely chopped 2 Tbsp sweet pickle relish 1/4 cup fat-free vegan mayonnaise, or tofu mayonnaise (see recipe) 1 Tbsp lemon juice 1 tsp dijon mustard
1. Coarsely chop beans in a food processor, or mash beans with a masher. 2. Place beans in a bowl with remaining ingredients. 3. Mix well and chill.
At the T. Colin Campbell Center for Nutrition Studies, we believe that you have the right to better health and better information. We advocate for evidence-based education and resources. The cornerstone of this education is our Plant-Based Nutrition Certificate program in partnership with renowned online educator, eCornell. We also offer a wide variety of plant-based resources through our website including hundreds of articles, recipes, videos and more. To learn more visit our website:
The Center is a 501(c)(3) non-profit founded by Dr. T. Colin Campbell, co-author of the internationally best-selling book The China Study. Our mission is to promote optimal nutrition through science-based education, advocacy, and research. By empowering individuals and health professionals, we aim to improve personal, public, and environmental health.
Sweet Potato Falafel Recipe | Interview and Cooking with Chef Del Sroufe
5 DELICIOUS DINNER RECIPES to support your weight loss:
Chef Del is the author of Forks over Knives: the Cookbook, on the New York Bestseller list for more than 30 weeks; Better than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low-fat, plant-based diet and The China Study Quick and Easy Cookbook. His newest book is The China Study Family Style Cookbook.
SWEET POTATO FALAFEL
3 cups lightly mashed cooked sweet potatoes, drained and rinsed 1 medium yellow onion, chopped 6 cloves garlic, chopped 4 tablespoons fresh parsley, chopped 1 tablespoon arrowroot powder 4 teaspoons ground coriander 2 teaspoons ground cumin sea salt and black pepper to taste
1. Preheat the oven to 375°F. 2. Add everything to a food processor and process, leaving a little texture to the beans. 3. Using a small ice cream scoop or tablespoon, shape the mixture into balls. Place on a nonstick baking sheet and bake for 10 minutes. 4. Turn the falafel over and bake for another 8–10 minutes.
Thank you for watching.
Love & Kale, Chef AJ
Millet-Grains of Discovery from Bob's Red Mill
Millet-Grains of Discovery from Bob's Red Mill, panel discussion with Dr. Jean Layton, Brandie Kajino, Amie Valpone, Kelly Courson, Rebecca Leffler
Part 1 - What my 11 months baby eats #voiceofvasapitta #teluguvlogs #babyfood #shorts