Millet Vegetarian Fruit and Nut Loaf

Aren’t I slack !  This is the first post for 2018 ! And look at the date, it’s nearly half way through the month !!!  Happy 2018, to all who I have not wished already.

I have decided that I get top marks today for this 🙂 .  Seriously guys, this Millet Vegetarian Fruit and Nut Loaf totally overwhelms me every time I make it, but in such a good way.  I now regret not making a bigger one.  I now regret not having enough millet in my grocery cupboard !!!! Why? why? why?  Guess what I will be buying tomorrow…like a massive amount of millet !  I think millet is underrated !!!  This is such a great grain, and I am even at fault for not cooking more of it…  Today I switched this meatless meatloaf up a bit and added cranberries, just because I can.  This is such an awesome additive loaf !!!

I don’t usually do a sauce with this loaf, but today I did …I  threw together a quick cranberry sauce, to go with the whole cranberry vibe. No sugar added guys !!! I often have had cranberry sauce with other meals and just found it over the top too sweet and it kind of ruins the taste for me.  This one is all healthy…. Yay 🙂 and it is great, but honestly for me, I am not convinced it is totally necessary for this particular loaf…but then again, there is nothing wrong with a little on the side… I served this vegetarian loaf with a bunch of roasted vegetables and it was A-ma-zing !!! 🙂

Millet Vegetarian Fruit and Nut Loaf

Preparation time:  40 minutes

Cooking time:  50 minutes

Total time:  1 hour 30 minutes

Ingredients:

Extra Virgin Olive Oil

1 large fat onion, diced

1 large fat garlic clove, minced

300 – 350 grams roasted cubed butternut

1/2 cup finely chopped mushroom

Salt and Pepper to taste

A good helping of origanum – don’t be shy! (I used dried, but fresh is great! )

100 grams cooked millet

150 grams mixture of dried fruit, chopped (I used pear, apricots, prunes, apples and cranberries)

100 grams dry toasted almonds, chopped

The zest of 1 large orange

50 grams rolled oats (I used Gluten-Free)

1 jumbo-sized egg

Instructions:

Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Grease a loaf tin.

In a medium-sized pan on medium heat, saute’ the onion with a little oil.  Add the garlic and cook for a couple minutes.  Add a little more oil if needed, and add the roasted butternut (feel free to mash it up a bit if you want, I did) and mushrooms to the pan.  Stir around.  Season well.

Remove from the stove top and add the millet, fruit, nuts, zest, oats and egg.

Stir well until all the ingredients are combined.

Place in a greased loaf tin and bake for about 50 minutes or until golden and set.

Cranberry Sauce (Makes 1/2 cup)

100 grams dried cranberries

zest and juice from 1 large orange

1/4 teaspoon ground cinnamon

Place all the sauce ingredients into a small pot, on a low heat on top of the stove and let it gently cook for approximately 10 minutes.  The sauce will be thick.

 

Enjoy 🙂

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Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

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Hey hey….well you all know my love for grains ……well, this triple grain idea actually happened unexpectedly.  Me being me, and my latest obsession for breakfast (and grains) sort of happened like this.  Leftover cooked quinoa, a bit of millet and some buckwheat, and I kind of wondered what on earth I was going to do with the ‘bits’.  So, I threw them all together, added some instant coffee, tasted it, yum.  And, from there it all evolved.  Thoughts of chocolate, and then coconut entered my brain, and soon more chocolate.  I mean, come on, who doesn’t like a bit of a dark chocolate kick?  Then, the guilt fled in, so I added some chia seeds. Hahahahahaha

So, this breakfast can be prepared overnight, and eaten the next day without any issues.  Warming it up is just the best, as those chocolate chunks just start to melt, OMW !!! and then here and there you get a bit of a chunk of chocolate. Seriously, this is a great way to start the morning or in fact, I could eat this anytime of the day…obvs 🙂

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Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

Total time:  7 minutes

Serves 1-2 people

Ingredients:

2 cups cooked grains (I used a combination of quinoa, millet and buckwheat)

2 cups rice milk (you can use any milk of your choice)

2 Tablespoons chia seeds

2 Tablespoons instant coffee

1 Tablespoon coconut

chopped dark chocolate chunks

For the topping:

extra coconut – optional

extra dark chocolate chunks – optional

Instructions:

In a bowl add all the above ingredients, stir well to combine.  Cover and place in the refrigerator overnight.

When ready to eat, warm up quickly either in the microwave or on top of the stove in a small bowl.

Top with coconut shavings and more chunks of dark chocolate.

Enjoy 🙂

Nutty Millet Stir Fry with Red Chilli Sauce

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Grains are my new best friends.  I know, I know, it sounds crazy right?  But, they are so awesome.  Only problem is they don’t talk, so I can’t talk to them…I mean that would be ridiculous…Imagine talking to grains, I would need to then answer for them so the conversation is not so one-sided, and then I probably, if heard, would quickly be put in a straight jacket and taken…you know where.  So lets just keep it simple, and just accept these wonderful grains as they are and not expect change :-).

So, to do a Stir Fry is pretty easy as we all know, but this one has toasted almonds in it which is quite cool. Also, instead of the usual rice, it has millet and a killer chilli sauce! Isn’t that cool?  Not…whatever :-). When I first did this meal I used quinoa…of course, haha, I am soooo predictable, but then thought I best change it up a bit and give the other grains a chance in my kitchen :-). I have also done this same stir fry with my favourite roasted chickpeas, instead of the toasted almonds, and it is equally as delicious. So…….anyway, just chop a load of veggies, quickly stir fry them and just before serving, mix in the cooked millet. Meal done. This, with the chilli sauce is dynamite :-). Oh, don’t think about cooking the millet with the actual stir fry, you will regret it, trust me…it just becomes ‘mush’.

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Nutty Millet Stir Fry with Red Chilli Sauce

Preparation: 10 minutes  (time will increase if Millet is uncooked and Almonds are not toasted)

Cooking time:  7 minutes

Total time:  17 minutes

Serves 4

Ingredients:

For the sauce:

2 1/2 Tablespoons of Red Chilli Soy Sauce

2 1/2 Tablespoons of honey

Zest and juice of one large lemon

For the Stir-Fry:

2/3 cups (100 grams / 3.5 ounces) sliced white onion

7/8 cups (155 grams  / 5.4 ounces) sliced yellow pepper

2 cups (200 grams / 7.1 ounces) sliced red/purple cabbage

4 cups (200 grams  / 7.1 ounces) chopped carrot

1 cup (150 grams  /5.3 ounces) snap peas, roughly chopped

a little olive oil for frying

200 grams (1 cup /7 ounces) cooked millet

100 grams (3/4 cup / 3.7 ounces) dry toasted almonds (plus more if you want)

Instructions:

For the sauce:  Mix the soy, honey and zest together in a small pot.  Add about half of the lemon juice and taste.  If you feel it needs a bit more of a tarty taste, then add the rest.  I generally end up using juice from a whole lemon. Set aside to be heated up just before serving.

On medium heat, add the oil in either a large frying pan or wok. Once heated add the carrots first and give them a head start for a couple seconds, (as they are the hardest raw vegetable) then add the onion, pepper, snap peas and lastly the red/purple cabbage. Stir continuously just for a few minutes until just lightly cooked, but still crunchy.

Add the cooked millet, stir around well and let it nestle around nicely among the veggies. (Now this is the time to multi-task, while you are stirring around the millet, heat up the sauce 🙂

Serve hot and add the dry toasted almonds separately.  I prefer to do this to extend the crunch factor.

Enjoy 🙂

NB*  Please note, that I use a metric scale for all my measurements.

  • To dry toast the almonds:  On medium heat, place a frying pan, add the almonds and stir continuously.  Almonds toast quite quickly, so don’t leave them unattended, or they will burn.
  • To cook millet:  Cook as per packet instructions.