Carrot, cabbage, avocado and millet salad

I had some cooked millet left over from burger making earlier, and really fancied using it in a salad for my lunch. A quick recce showed I had red cabbage, a carrot, and a very ripe avocado .. I can certainly do something with that!

so pretty, and rather yummy too

I’ve used the vegetable peeler to get long thin strips of the carrot, but grating it would work just as well.

When dressing the vegetables do remember to keep a teaspoon of the dressing in reserve to drizzle artfully over the avocado!

Serves 2.


For the salad:

150g cooked millet

1 medium carrot (mine weighed 130g)

75g red cabbage, shredded. (This was about a quarter of a small cabbage)

1 ripe avocado

For the dressing:

2tbsp extra virgin olive oil

2tbsp apple cider vinegar

Juice of half a lime (about 2tbsp)

Half a tsp dried tarragon (optional)

Salt and pepper to taste

Mix all the ingredients for the dressing together.

the dressing

Peel the carrot then use the vegetable peeler to slice it into long strips

Toss the carrot and cabbage together in a bowl with all but a teaspoon of the dressing and leave to sit for 10 minutes to macerate slightly.

Add the millet to the veg and mix through.

Arrange daintily on a plate and top with half a sliced avocado per portion, finish with the last drizzle of dressing.
By A


Millet and soy flour burgers

I’ve been hankering after something like the cheap soya burgers that are sold in supermarkets recently, as they all tend to be made with either wheat, eggs, or both they aren’t an option any more.

fresh from the oven

After a few attempts I’ve come up with a recipe I’m really happy with, and it can be pretty quick to put together, the only bit needing any preparation time is cooking the millet.

I make it much like a seitan dough, and it does have quite a few similarities but with none of those nasty glutens!

They are also packed with protein and freeze really well, woo!

Makes 8 burgers

Dry ingredients

50g soya flour

25g pea protein

2 tsp xanthan gum

4 tbsp tapioca flour

2 tbsp nutritional yeast

3 tsp dried sage

1 tsp dried marjoram

1 tsp dried basil

Half tsp white pepper

Wet ingredients

3 tbsp oil

2 tsp tamari

1 tsp liquid smoke

1 tbsp sun dried tomato paste

80ml hot water

150g cooked millet (dried millet should roughly quadruple in weight after cooking)
In a large bowl mix together all the dry ingredients thoroughly.

dry ingredients

In a jug add the wet ingredients and the 100ml of millet cooking water, then mix the cooked millet into the liquid.

wet ingredients

Add the wet ingredients to the dry and mix well, it’ll make a slightly sticky dough.
Turn the oven on and let it pre heat to 180 centigrade fan. This gives the dough time to fully absorb the liquid and be a lot less sticky when you come back to it.

the dough after its sat for 10 minutes

I weighed out the dough into 50g pieces and used a burger press to make 8 burgers, just squashing them out by hand will work just as well though!

ready to go into the oven

Place an oven safe bowl with 300ml of boiling water into the lowest shelf of the oven, be careful not to scold yourself!
Put the burgers on a lined baking sheet and then cover the sheet very loosely with foil, this will stop the burgers drying out too much, combined with the steam we are creating in the oven it gives a lovely texture.
Bake for 20 minutes then either eat straight away or allow to cool before storing in the fridge or freezer for use later.

bwah ha haa!!

By A