Petite Millet Steaks

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These are super tasty and very easy to make! You can use them as a side dish or to fill your favorite sandwich!

1 1/2 cups cooked millet (cooked as per package instructions until it has the consistency of cooked rice)
1/2 quick oats
1 1/4 cups whole wheat flour
2 slices whole wheat bread
1 medium carrot, peeled and sliced
1 tomato, seeded and chunked
1 stalk celery, washed and sliced
1/4 cup walnut pieces
1/2 cup sweet red and green peppers combined
1/2 cup soy flour
2 Tbsp. onion powder (if you are not a big onion lover, use 1 tsp.)
1/2 tsp. garlic power or 1 garlic clove, peeled and mashed
2 Tbsp. sweet paprika powder
Salt to taste
1 Tbsp. olive oil + more
1/2 tsp. coriander seed (powder)
1/2 tsp. marjoram
1/2 cup water

In a blender or food processor, put the carrot, the tomato, celery stalk, walnut pieces and the water and process till smooth. Scrape into a bowl and add all the rest of the ingredients, blending well. Once you have a soft dough mixture, grease a large skillet with olive oil (do not need to add to much,) and drop by large spoonfuls into the skillet, flattening them with the back of the spoon. Wait till one side is firm before flipping. Cook till golden brown on both sides.

Serve as is or topped with your favorite sauce or gravy

Yield: About 1 dozen.

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Delicious Vegan Choplets

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These Choplets are a delicious and easy side dish and will complement any meal you want to add them to. They are easy to make and very tasty!

1/2 cup Old Fashioned oats
1 1/2 cups whole wheat flour
1/2 cup Do Pep or gluten flour (this gives it the chewy consistency)
2 medium potatoes
1 medium tomato, coarsely chopped
1 stalk celery, sliced
1 medium red onion,peeled and sliced
1 medium carrot, peeled and sliced
1/2 cup of both red and green sweet peppers (about 1/4 cup of each)
1/4 cup walnut pieces
Salt ot taste
1/2 tsp. coriander powder
1/4 tsp. Italian Seasoning
1/2 tsp. garlic powder
3 Tbsp. sweet paprika powder
1 tbsp. olive oil
1/2 cup water

In a blender, process all the veggies with the water until smooth. Scrape into a bowl. In another bowl, mix all the dried ingredients, then add, the wet mixture to the dry mixture, little by little as you mix, until you have a mixture that is not lumpy, but not runny either.
Then, oil a cookie sheet. Take the mixture by tablespoons and give them a rounded form with your hand and drop into the cookie sheet.
Bake at 400ยบ F for 15 minutes and then, check, them, if there is a side that is not yet golden brown, flip them and let them bake a little bit longer till golden on all sides.
Prepare a sauce you love. Drop the choplets into the sauce and let them soak in the flavors and moisture of the sauce. (About 10 minutes)

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Mangolina (Delicious Probiotic Smoothie)

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8 oz. of soy, rice or almond milk per serving
1 peeled, and sliced banaa (ripe with some brown spots on the peel are best)
1 Tbsp. orange juice from concentrate per serving
1 ripe mango, peeled and sliced
3 capsules of acidophilus per serving
2 tsp cane or brown sugar
1 cup coconut milk
Optional, 1 tsp. vanilla

Drop all your ingredients into a blender and process until smooth.


Is Your Heart Broken?

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Vegan Millet Omelettes Stuffed with Peas

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These are incredibly flavorful and super easy to make. The recipe yields well and is made in a comparatively short amount of time. Enjoy!

1 1 /2 cups cooked millet (cooked to the consistency of rice according to package instructions)
3/4 cup frozen peas (thawed)
1 cup all purpose flour
Salt to taste
1 Tbsp. onion powder (1 tsp. if you're not a great onion lover, but onion is key in this recipe)
1/2 tsp. garlic powder
1/2 tsp. turmeric
1/2 tsp. sweet paprika powder
1/2 cup raw cashews, washed (could be substituted for raw, peeled almonds)
1 cup soy milk (plain and unsweetened)

In a blender, process the millet with the milk till smooth. Scrape into a bowl and add the rest of the ingredients, combining well and making sure you don't get any lumps.
Heat a skillet with very little olive oil and drop the mixture into it by large spoonfuls. Let set before flipping. Cook on both sides till golden brown.

Yield: Approx. 8 omelettes or depending on size you make them in.

Real Hope. . .

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