I know its no longer autumn. But I had a butternut squash begging to be used before it was past its time, cranberries in the freezer, and a lot of people to food. Enter the casserole.
So today was my first time using millet. I take zero credit for the recipe, it is one of Mark Bittman's recipes, and it was posted by The Woodstock Animal Sanctuary. It is his Autumn Millet Bake from his book How to Cook Everything Vegetarian. The original recipe is vegetarian. However, the "veganized" instructions on the sanctuary's website aren't really veganized, although the ingredient list is. If you ever decide to make it, I substituted the cream with soymilk...honestly I don't think it really did much, I think you'd be fine with just vegetable broth.
I also added a package of tempeh, at the same time it tells you to add the squash and the cranberries. I doubled the recipe, sort of. I doubled the millet, doubled the cranberries, added an extra half cup of liquid, doubled the spices, seasoning, pumpkin seeds, and maple syrup. I only used 4 tsbp total of olive oil. It called for 1/4 cup, and I couldn't figure out why. So I cut it to 2 tbsp, but added more since I decided to double it. I think you could away easily with 3.
Autumn Millet Bake
I thought it would serve less, my brother and sister in law are here, so there were six of it, and I wasn't sure if it would be enough. It could easily serve 8 though, it did for us. That millet sure expands. Regardless, the nutrition information is for 6.
Nutrition Information: 371.7 Calories; 15.6g Total Fat; 2.5g Saturated Fat; 0.0mg Cholesterol; 51.1g Carbohydrates; 2.4g Fiber; 12.3g Protein.
We also had roasted Brussels sprouts, which weren't anything particularly different, but I told my sister in law I would describe more specifically :)
Probably about 2 cups of Brussels (mine came in a little tub today)
1 tbsp olive oil
salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Trim Brussels, save any leafs if they fall off. You can do them whole, but I find them come out better if you cut them in half.
3. Toss Brussels with olive oil, salt and pepper.
4. Line a baking sheet with aluminum foil, spray with cooking spray.
5. Put Brussels on baking sheet and toss any leaves that fell off in the remaining oil.
4. Roast for about 20 minutes, checking and tossing every 5 minutes or so.
5. In the last few minutes, add the leftover leaves. They should only take 5 minutes tops to be browned.
They were especially good today for some reason, personally, I think cutting them in half helps. They had them on the stalk at the store today, and I almost got really excited, but they were really small, and not a lot of sprouts on it.
That's all I've got for today. The rest of my meals were beyond boring. In fact, they were largely Clif bars, because I have no self control sometimes...you may have noticed.
Today's Cooking Song: "30 Days" - nevershoutnever (Christmas Song!)