Vegan millet cakes

Recipe time! I’ve been slacking in the cooking department over the past week or so. Don’t get me wrong, I still cook, but nothing exciting or worth blogging about, I’ve just been quite lazy and uninspired. Hopefully I’m back on track now!

MilletI’ve been wanting to make millet cakes for as long as I can remember. My mum used to make them when I was little and I really loved them, I keep on asking her for the recipe but always forget to write it down. The other issue is that I’m trying to only add vegan recipes to my repertoire as I’m trying to cut down on the animal produce I consume (for ethical as well as health issues). My mum’s recipe called for an egg as a binding ingredient but after reading it seemed that adding more water when cooking the millet would make it creamier and stickier, so I gave it a go. It worked!

 

Ingredients (makes around 12 cakes):

– 1 cup uncooked millet
– 2 carrots
– 1 onion
– 1 courgette
– olive or coconut oil
– spices (I used mild chili powder, cumin and turmeric)

First of all, cook the millet. Let it toast for a few minutes in a dry pan (toast, not burn, keep an eye on it!) then add 2 1/2 cups of water to the pan, bring to the boil, cover and let it simmer on a medium heat, occasionally stirring to avoid it sticking to the pan.

Meanwhile, finely chop the vegetables, I went for a shortcut and whizzed them in the blender. Cook in a pan with a little oil until they’ve softened up, the time will depend a lot on how big your pieces are.

When both the millet and veggies are cooked let them cool a little then combine together well, add salt and spices if you wish then shape into cakes – it helps if you wet your hands to stop the mixture from sticking to them.

Place under the grill and cook until crispy, or until they look appealing to you! They taste great both hot and cold, and go amazingly well with some Worcestershire sauce. I loved these, I think they’d be great to make when I have time during the day and just pop in the oven when it’s time to eat. I wonder if they freeze well, I will try that and report back! Enjoy 🙂

Vegan millet cakes, served with broccoli and leftover risotto

On a separate note, you can tell when daddy comes to the playground. Happy Sunday!

Shark attack!

 

Butternut squash “pizza”

This weekend has really flown by, my brother, sister-in-law and nephew came for a brief visit after I hadn’t seen them for well over a year so there’s been lots of catching up and running around to show them how beautiful Brighton is – which also involved a fair amount of not particularly healthy food (takeaway curry anyone?).

I wanted a light dinner but fancied trying something new, and I was also tired. New, healthy and quick… now that’s a challenge! Thankfully I remembered a recipe I had saved on my Pinterest food board (are you on Pinterest? If no, you really should, it’s amazing for saving all great things in one place!), it was a butternut squash pizza crust, the idea being to have a paleo-friendly pseudo pizza. I also saw this roasted butternut squash with goats cheese recipe yesterday so I combined the two to make my own veggie butternut squash pizza.

Baked butternut squashIt’s all pretty easy. Preheat the oven to 200°, cut the butternut squash in slices around 1cm thick then drizzle with olive oil (or butter, or coconut oil… whatever floats your boat!) and place them on a tray and bake for around 30 minutes – the timing depends a lot on the thickness of your slices so it’s worth checking them after around 20 minutes to make sure they’re not getting too mushy.

The next step is not necessary as it depends on what you want as topping, but here’s what I did! Prepare a quick tomato sauce by softening some finely chopped onion in a pan with a little olive oil, pour in a can of chopped tomatoes and let it simmer for a few minutes. Next add some chopped courgettes, fresh basil and oregano and cook until the courgette are softer and the sauce has thickened up.

Now, assemble! Put the veggie tomato sauce on the butternut squash slices and crumble feta cheese on top, pop back in the over for 10 minutes and there you go, lovely dinner ready to serve. It was a winner all round (ok, my daughter did leave the courgettes, one day she’ll eat them again, or so I hope!).

Butternut squash pizza with feta

I think I’ll make it again soon, though next time I’ll add more feta cheese, I found myself saving the cheesy bits for the end!

 

Chickpeas swimming

p.s. chickpeas are soaking… can you guess what I’ll be attempting to make tomorrow?