I usually eat quite late since I got back from Europe. It’s been over 6 months, but I just prefer to eat later now. I know people say the later the more weight you put on, but I walk the dogs after dinner usually. I try to only eat when I am hungry and listen to my body. Strangely this afternoon I got really, really hungry. I didn’t know whether I should cook for myself, since I was alone. So I thought I would make Millet and Pumpkin and then the rest kind of evolved to a full on dinner. Luckily Marco finished early again and got to have a hot dinner.
The Millet and Pumpkin is adapted from Miglio con zucca al rosmarino by Due Bionde in Cucina. I added white wine, onion, more rosemary and cooked it a bit differently. It was really delicious and healthy. The White Wine Mushroom Sauce is a healthier version of my favorite Creamy Mushroom Sauce that we use to have with veal. This was Marco and mine favorite part of dinner. I definitely will be making this again. All of this is gluten free as well.
Millet and Pumpkin (vegan, gluten free, soy free)
1/4 cup white wine
250g kent pumpkin or butternut pumpkin. cut into cubes
2 sprigs of rosemary leaves
1 garlic clove. finely diced
1 small onion, finely diced
3 cups vegan chicken or vegetable liquid stock
sea salt & black pepper to taste
vegan parmesan to serve
4. In pan heat with oil then saute the onions, garlic and rosemary leaves for 2 mins. Then add pumpkin and cook for 5 mins.
5. Add the pumpkin, onion, garlic and rosemary to the pot with the millet. Let it cook for 30 mins or until millet is soft. Stirring often and adding more liquid stock and water as it needs.
6. Before serving season with salt and black pepper. Then serve with vegan parmesan.
*Serves 4 as a side or 2 as a main
Fried Tofu ‘Chicken’ (vegan, gluten free, nut free)
250g firm tofu
2-3 teaspoons vegan chicken liquid stock
2-3 sprigs of rosemary leaves
4 tablespoons soy milk
1-2 teaspoons nutritional yeast
olive oil to fry
3. In a small bowl add the rosemary, soy milk, nutritional yeast and sea salt. Then dip one piece of tofu in this mixture and then coat it in corn crumbs. Continue till all slices of tofu have been dipped and coated.
4. Heat olive oil in a pan, then fry the tofu 2-3 minutes on both sides or until golden brown.
*Serve with Whit Wine Mushroom Sauce or by itself.
White Wine mushroom Sauce (vegan, gluten free)
1-2 tablespoons olive oil
1 garlic clove, finely diced
4-6 white mushrooms
1/4 cup white wine
1 teaspoon vegan butter
1 cup soy milk (more if too thick)
1 teaspoon arrowroot flour
2 tablespoons vegan parmesan (or nutritional yeast)
sea salt to taste
3. Place mushrooms back on the heat and add the cream sauce. Add vegan parmesan and sea salt. Add more soy milk if it is too thick. Cook until heated.
*Serve with Fried Tofu ‘Chicken’, mock meat, tofu or potatoes.
Garlic Brussels Sprouts (vegan, gluten free, soy free, nut free)
12-16 brussels sprouts
3 garlic cloves, diced
3 shallots, diced
1. Steam brussels sprouts for 15 mins, then set aside.
2. In the meantime finely chop the garlic and shallots.
3. After brussels sprouts have been cooked, then heat olive oil in a pan. Add garlic, shallots and brussel spouts. Cook until garlic and shallots have brown a little. Season with sea salt and serve.