My world changed today!
In my kitchen, any way! Today I followed a recipe for a spinach-mushroom lasagna. But the very best part of it was this thick, creamy sauce made of — are you sitting down? — pureed millet! Who woulda figured such a delicacy could come from such a tiny grain??!!
I cooked the millet in the traditional way and then put it in a blender along with a small amount of raw cashews, some salt, pepper, cinnamon (although the recipe called for nutmeg), some onion and garlic powders and water and voila! Pure heaven! I eventually added cooked chopped spinach to the creamy goodness and added it as a layer to the lasagna, but my mind is racing on how to use this millet concoction in other things. I think it would be a great sauce for pasta all on its own. It would be equally delicious to dollop it atop plain ol’ veggies like broccoli or asparagus. And if non-vegans discount it as sub-par to cream or cheese laden mixtures I say, check that person in to the nearest mental hospital for observation!
Feb 13th, 2008 at 10:02 am
[...] recipe for Mac ‘n “Cheese” is similar in concept to the discovery which changed my world a couple of weeks ago. In a nut shell, the creamy, cheesy sauce is made by first cooking a mixture [...]