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!

 

Advertisements

Raw chocolate brownies – you MUST try these!

I mentioned in a previous post that I’m not trying to completely avoid any added refined sugar – and by that I mean sugar that has been extracted or processed and that isn’t in its natural form anymore.

I’ve been sugar-free for almost 3 months now and I feel much better for it, my moods have improved, I have far more energy and the weight has been slowly but surely coming off, and trust me when I say that I’m in no way controlling my portions, I always end up finishing my daughter’s dinners and putting lashings of oil or butter on anything! We’re a fat friendly house and I most certainly don’t count calories.

Ingredients readyBut I didn’t know all this when I first started, all I knew was that I really, really liked chocolate and I wasn’t quite ready to face a chocolate-free life. And this is when I found The Rawtarian’s website and so so glad I did. She has many raw vegan recipes, including an amazing raw cheesecake recipe, raw chocolate truffles for when I’m in need of a quick fix and, above, the awesome raw chocolate brownies. I swear, every single person who’s tried them has loved them and I’ve been asked for the recipe many times, so if you’re trying to go sugar-free or just have a healthier alternative to regular brownies, you should really add these to your to-do list.

The recipe is as easy as it gets:
– one cup of pecans (I added some cashews too)
– one cup of dates
– 5 tablespoons of raw cacao (I use regular cocoa powder)
– 4 tablespoons of dessicated coconut
– 2 tablespoons of honey
– pinch of sea salt

I throw it all in the blender at once though Laura-Jane @ the Rawtarian suggests blending the pecans first, then the dates, then adding the rest of the ingredients. Blend until it’s fluffy, but don’t overblend it or the natural oils will separate, I talk from experience!

All in the blender  IMGP1873

Press down into a pan (she says with clean hands, which makes me giggle – of course you’d use clean hands! And if you didn’t you’re probably the kind of person who doesn’t really care anyway) and put in the fridge for a few hours to set, unless you’re greedy and impatient like us and end up eating it almost immediately. Then cut into squares just like you would with regular brownies and stuff your face serve.

Raw chocolate brownies

I really recommend topping them with her raw chocolate icing too, it’s delicious and you wonder how they only have healthy ingredients, they taste too naughty to be so good. I only make it on special occasions, purely because my toddler is crazy about these and the icing can get quite messy in small clumsy hands.