In my last post, about the vegan blogger potluck held at my house, I mentioned that one of the guests brought a delicious, coconut-y soup made from millet. Natalie, the person who prepared the excellent dish, agreed to let me share the recipe. She said her mother got the recipe years ago from a Siddha Yoga ashram in Hawaii, and even though I can't know for sure they would be willing to share it, I'm going to take a chance that it would be OK. I'm printing the recipe as it was given to me, but feel free to change ingredient quantities to suit your taste. I plan to make some changes next time I make this, but it's really great as written, so you might want to try it before changing it. Thank you Natalie!
Sour cereal (2 to 4 servings)
- 3-2/3 cups water
- 1 teaspoon salt (or to taste. This was too salty for me.)
- 1 tablespoon coconut oil
- 1 teaspoon cumin
- pinch fenugreek
- 1/4 to 1/2 teaspoon cayenne
- 1/4 cup shredded dried coconut
- 1/2 tomato (I used one roma tomato)
- 2 to 3 pitted dates, optional (I used 2)
- 2 fresh green chilies (I used 1 jalapeno), seeded
- 1 inch ginger root, peeled
- 1/3 cup millet, washed
- 1/4 cup chopped onion
- Add salt, oil, cumin, fenugreek, cayenne to the water and bring to a boil.
- Add millet and onion, stir, and return to a boil.
- Turn heat to low and cook five minutes, uncovered.
- Make the masala. Add coconut, tomato, dates, pepper, and ginger root to a blender jar and blend until well-combined.
- Add the masala to the millet mixture, cover and cook on low for 45 minutes.
- Add additional water as needed to maintain a soupy consistency. Taste for seasonings.
We had the soup with steamed baby bok choy and deep-fried onion tofu from the tofu shop. Completely wrong accompaniment, I know, but so good.
Slow Cooker recipe testing
We loved the stuffed collard leaves that I tested for Robin Robertson's upcoming slow cooker book. Believe it or not, I've never stuffed collards, only cabbage, and I was amazed how much easier it was to work with collards. From now on, it's collards for me!
Wisconsin has changed ...
My husband snapped this photo on his recent visit to our former home of Madison, Wis. It was tacked to the front door of the Green Owl vegetarian and vegan restaurant, because Wisconsin now has concealed carry. You can pack heat in any place that hasn't posted a warning, such as restaurants, shops — even the Capitol building. As an ironic side note, people were recently prohibited from bringing cameras into the capitol during a protest, but not concealed weapons. We've only been gone two years, but so much has changed ...