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This week’s recipe features a dish made with millet, a grain I’m very fond of, but rarely think to make. It’s a good winter grain, as it feels substantial and warming. Here’s a tasty recipe from 500 Vegan Dishes (see the review here). I enjoyed it and hope you will, too. And now, here’s what the author of this recipe has to say:
Nutritionally, millet resembles wheat, providing niacin, vitamin B6, and folic acid along with some calcium, iron, potassium, magnesium, and zinc. If you want fluffy, grainy millet, as for this dish, it is essential to leave it alone while cooking. If you want a soft textured millet, however, keep stirring until it is cooked. Contributed by Debroah Gray from 500 Vegan Dishes (Sellers Publishing, 2011).
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These delicious, spicy Indian starters are easy to make with phyllo pastry. Once you have mastered the first one, constructing the samosas is really easy. Contributed by Debroah Gray from 500 Vegan Dishes (Sellers Publishing, 2011).
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