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I actually evolved into the way I eat and the way I cook
And it all started a few years back when my dad actually suffered a very tragic illness
And he survived it but it was a heart related incident that really made me interested in
learning about food And something is going on with food when it
interacts in our bodies And in my studies I came to find out that
veganism is really the healthiest way to eat and live
And along that journey, I started cooking and really discovered how delicious and easy
vegan cooking is So now I want to share that with the world
I really want to spread the message through one on one cooking classes and public cooking
classes And I really feel like once you show people
how delicious food can be that they¡¦ll learn and want to do it for themselves too
So, I¡¦m going to start cooking the millet now
It does take a little while for this grain to cook, about 30 minutes, so we want to get
it going early Here I¡¦ve got 2 cups of millet
This millet has been rinsed Often times, there can be a filmy coating
on the outside that can come out tasting bitter So, for best results, always rinse your grains
before cooking So, we¡¦ve got 2 cups of millet
We¡¦ll add to our saucepan And for this recipe we want the millet to
be extra moist, so we¡¦re going to use 4 cups of water
Add this to the pan And we want to bring this up to a boil first
We¡¦ll cover it Once it reaches a boil, we¡¦ll reduce it
to a simmer, and we¡¦ll let it simmer for about 30 minutes until all the water has been
absorbed So our millet has finished cooking and you
can see all the water has been absorbed And as I mentioned, we want the millet a little
bit more moist of a texture for this dish So, it¡¦s really perfect right now
It¡¦s important when you¡¦re cooking grains that you don¡¦t add salt until the product
has been cooked The reason why is that if you add salt in
the beginning, it actually can toughen the grains during the cooking process, which you
don¡¦t want So we¡¦ll wait until the end to add our
salt and pepper And now we¡¦re going to add in nutritional
yeast Nutritional yeast is a great ingredient for
vegans You want to have your nutritional yeast, which
is an excellent source of B12 Also, very nutty and almost cheese-like in
its smell, so it¡¦s a very, very delicious seasoning to use as well
So, we¡¦re going to add in 1/3 a cup of nutritional yeast to our millet
You can smell the aroma already; it¡¦s delicious So, we¡¦re going to mix this really thoroughly
so that everything¡¦s incorporated Okay, great
So now, we¡¦ve got a casserole dish We¡¦re going to lightly grease this and
we use grape seed oil And just put a little dab on a paper towel
and just rub that around the bottoms and the sides of the pan
This will help to make sure that the millet doesn¡¦t stick to the pan too much during
the baking process Now, we¡¦re going to take 2/3 of the millet
that¡¦s cooked here and press it into the bottom of the pan
Take your spoon and spread it through the bottom of the pan and press down gently as
you do this Okay, so you can see the millet has been pressed
into the bottom of the pan Now, what we¡¦re going to do is add our
vegetables on top of this It¡¦s important here that you lift the vegetables
out of the pan so that you don¡¦t transfer the extra juices o the casserole
Millet is actually one of the grains too that is a gluten-free grain
So, if you have an allergy to wheat as many people do, millet is approved for a gluten-free
diet So, as you can see, as I¡¦m putting in the
vegetables, I¡¦m kind of pressing down to help everything
kind of be cohesive in here You really want a good thick layer of vegetables
in here So, give it one more press down
And now, we¡¦re going to take the remaining 1/3 of our millet and put it on top
You kind of want to scatter this around as you add it to the pan
Now, we¡¦ll kind of just smooth it and press it around
It¡¦s okay if it doesn¡¦t cover every little bit of the vegetables because that
will allow some of the steam to escape as it bakes, but you want to cover most of it
And this top layer of millet is going to get a nice crust and crunch to it as it cooks
So, here is how it should look as you¡¦re going to transfer it to the oven
So, we¡¦re going to go ahead and pop it in the oven at 375 degrees Fahrenheit for
20¡V25 minutes Okay, it¡¦s been about 20 minutes, so let¡¦s
go check on the casserole Great, it¡¦s all done
So, we¡¦ve got a nice crust on the top here and a little golden brown
So, we¡¦ll go ahead and dig in Scoop a nice portion out of here
And we¡¦ll just top this with some fresh basil
And there we go! There¡¦s our ¡§Comforting Millet and Vegetable Bake¡¨
So, let¡¦s give this a taste Make sure you get some vegetables and grains
It¡¦s delicious! The bottom level of the millet is soft and chewy, and the top is nice
and crunchy It¡¦s great
For more information and recipes like this, please visit my website: www.PureLifeChef.com
Thank you for watching Vegetarianism: The Noble Way of Living
Stay tuned for Between Master and Disciples Nutritious Grains: Comforting Millet and Vegetable
Bake with Vegan Chef Rebecca