Thursday, June 23, 2011

Ve can go vegan!

Vegans can be pretentious (no offence, but really, check yo self) and this meal is vegan but I assure you I am as salty as the earth I come from. And my father's a farmer, so I totally know about the salt level of soil.

I'm sure millet is a wonderful thing; several holistic naturopathic well being practitioners on the internet say as much. Fact: millet is high in vitamins E, C and BS. However, if you've eaten plain white rice every day of your life but really only the past year and four months even though it seems much longer...millet is the fucking bomb.

Millet cooks just like rice, but if you toast it in a dry pan it's better and also you can use chicken stock for flavour. Unless you're vegan, in which case just use tears collected from fois gras geese. Or, if you add just a titch more water and some cinnamon you can enjoy millet as a delicious breakfast cereal.

My fancy new computer doesn't have an sd card reader (tf mac?) but I put together a photo booth montage of how to make a millet based dinner.

Start with a base layer of cooked milet. It looks like something between chunky vomit and wet cement here, but not in real lyfe:

Add your veg. I roasted some peppers, eggplant, onion and garlic, but you could do anything. I also had some dried portobellas that I rehydrated and fried (the stems on mine never fully rehydrate, is that weird?).

Here I've added some raw bok choy leaves I picked from my window garden, as well as parsley, sunflower seeds and a mustard vinagrette. I never considered raw bok choy, but I didn't want to cook them because they looked so pretty and I've been waiting months to eat them. They were amazing! I hate to use 'buttery' to describe anything without butter, but they were! Buttery bok choy! Who knew! !

Then mix it up real good.

Eat dat shit!

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