- 1 cup millet, washed and drained
- ½ head cauliflower
- 3 cups water
- ¼ tsp. + ¼ tsp. sea salt
- 1 tbsp. natural soy-based butter spread
- 1 tbsp. toasted sesame oil
- 8 oz. tempeh
- 3 medium carrots, sliced thinly
- One 32-oz. carton chicken-flavored vegetable broth
- 1 bunch broccoli florets
- 3 tbsp. kuzu (a fibrous Asian vine), dissolved in ¼ cup cool water
- ¼ + ¼ tsp. sea salt
Thoroughly wash all vegetables before preparation.
To prepare the mashed potatoes, cook millet in large sauté pan at medium-high heat. Roast 5 minutes, stirring occasionally. Remove from heat; pour into medium saucepan. Add cauliflower and water. Bring to a boil. Reduce heat to low. Cover with heavy lid; cook 30 minutes. Remove from heat; let stand 5 minutes. Remove lid; add butter spread and ¼ tsp. sea salt and mash with blender.
To prepare tempeh, heat sesame oil in large sauté pan at medium-high heat. Add tempeh; cook until golden brown. Cut into bite-size pieces. Set aside. Add carrots to pan; cook 3 minutes. Add tempeh and broth. Reduce heat to medium-low. Cover with heavy lid; cook 5 minutes. Add broccoli; cover and cook 2 minutes. Stir in kuzu and ¼ tsp. sea salt; cook 2 minutes. Serve over Millet Mashed Potatoes. Serves 6-8.
Tip: Millet is a sweet-tasting, high-protein grain that is gluten-free and easy to digest.