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meatless mains

yields 4 servings
COCONUT-MILLET PUDDING
Yes, even pudding can be a main dish! This one is high enough in protein to keep you
satisfied just as a main would, and the coconut and honey will appeal to the little ones.
yields 8 servings
3 cups milk or milk 1. In a saucepan, slowly bring the milk or milk substitute to a boil.
substitute Add the millet and salt, and cook, covered, over low heat for 40
¾ cup millet minutes. Turn off the heat and let stand covered for 30 minutes. MILLET-SQUASH
1 teaspoon sea salt 2. Preheat the oven to 350˚ F. Grease a 9-inch round baking pan. CASSEROLE
1 cup shredded coconut 3. Add the coconut, honey, and vanilla to the cooked millet, and
4 tablespoons honey blend with an immersion blender. 2 medium zucchini, unpeeled and
1 teaspoon pure vanilla extract 4. Pour the mixture into the greased baking pan and bake for 30 thinly sliced
Pomegranate seeds, for garnish minutes. Spoon into individual serving cups and sprinkle with 2 medium yellow squash, unpeeled
(optional) pomegranate, if desired. and thinly sliced
1 teaspoon sea salt
½ teaspoon basil
VARIATION The pudding does not need to be baked. After preparing the mixture, make indi- 5 ripe tomatoes, cubed
vidual puddings by spooning the mixture into 4 cups. Refrigerate for 1 hour. 1 red bell pepper, chopped

1 large onion, chopped
½ cup millet
yields 8–10 patties
MILLET PATTIES 1 cup grated cheese (optional)
Serve these patties in pita bread with Israeli salad topped with Techina (p. 153) as a tasty 1. Preheat the oven to 350˚ F. Grease
alternative to falafel. a 2-quart casserole dish.
¼ cup split peas 1. Cook the split peas in 1 cup water until softened, about 1 hour. 2. Place the zucchini and squash
1 cup millet Check regularly and add water as necessary. slices on the bottom of the dish.
½ teaspoon sea salt 2. Add the millet, salt, and 3 cups water. Cook for an additional Sprinkle with the salt and basil.
3 cups water 30 minutes. 3. Place the tomatoes in a small pot
16 ounces cauliflower 3. Add the cauliflower and cook for 5 more minutes. Turn off the and add water to cover. Cook,
1 large Spanish onion, grated heat and let stand until the water is absorbed. Mash well. covered, for 5 minutes. Do not
2 cloves garlic, crushed 4. Add the onion, garlic, and celery and combine. (If desired, first drain.
1 stalk celery, diced sauté the onion and celery in a little butter, oil, or water for 4. In a large bowl, toss the toma-
¼ cup fine-granulation kasha added flavor.) Add the kasha or flax meal while mixing until toes gently with the red pepper,
or flax meal, for thickening the mixture is thick enough to form patties. Millet—the “queen of the onion, millet, and cheese. Pour
5. Bake the patties at 325˚ F for 25 minutes on a greased cookie grains”—is not only high in the mixture over the squash and
sheet or fry on both sides in a nonstick skillet until golden protein, but is also loaded with bake for 1 hour until the squash is
brown. nutrients and fiber. It’s nice to tender and the millet is puffed.
know your body is enjoying this
dish as much as you are.
270 HEALTHY EVER AFTER Combine gently with the bean mixture. Serve hot. continue cooking for 30 minutes. Add water if necessary. to a boil on high heat. rinse. ing water over the rice and let stand for 1 hour. Drain and rice, a quick soak is still recommended: pour 2 cups of boil- RECIPE NOTE If you don’t have time to presoak the wild (p. 186) or your favorite salad. cook in its own steam. Fluff with a fork. Serve with Sauerkraut an additional 10 minutes.

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or cornflake crumbs, for coating

and mashed

granulation kasha

cubed

yields 8–10 servings

(optional)

for 6 hours

yields 8–10 servings