So, I have something pretty cool to share. It's my vegan story! The beautiful Kristy over at Keepin' It Kind is so wonderful to have provided me with the opportunity to share my journey to vegandom. Is that a word? Vegandom. I think it should be. Well, it is now. If you've ever wanted to know more about my little story, now you can! So head on over and check it out. Plus, there's a few pics of me with some pretty sweet pups. Just about every night I have a pretty intense internal battle about whether to make dessert for dinner or an actual, proper dinner. Last night it was a particularly harrowing spar. However, dinner won. It usually does, but only because I know if I don't make any dinner then I'll have to eat falafel chips and hummus for lunch the next day...which I totally did yesterday. I'm not complaining about such a delicious lunch, but really, it's more of a snack. Then, I'm so hungry by the end of the work day that I come home and binge on a downright shocking amount of Endangered Species chocolate. They have these new ones that are creme filled you guys! And VEGAN! Actually, now that I think about it...maybe I should just do this everyday.
Completely unrelated to food or being vegan, Todd and I watched Frozen last night. New favorite movie! Well, I dunno. Could I demote Monsters, Inc.? I'm entirely not sure. But, we laughed throughout the entire thing and also Josh Gad is my favorite person to ever walk the Earth so ya' know, pretty much best movie ever. Plus it's all about snow and winter and that's kind of my jam...living in Alaska and all, ya' dig?
Okay, back to this dish.
You know how everyone loves chickpeas and buttersquash? Yes. And you know how everyone's getting on all up on the millet bandwagon? Yes. Well now combine those three luscious ingredients! Bam! Fluffy millet soaks in a warm, herbed butternut squash sauce dotted with protein-packed chickpeas. All ready to go in about 30 minutes. Now that's a dinner worth forgoing dessert for.
Creamy Butternut Chickpea Millet
- 1 1/2 cups millet, dry
- 3 cups water
- pinch of salt
- 1 Tbsp. olive oil
- 1 medium carrot, diced small
- 1 medium yellow onion, diced small
- 1/2 red bell pepper, diced small
- 1 whole dried bay leaf
- 1 Tbsp. fresh ginger, minced
- 1/2 Tbsp. whole cumin seeds
- 1/4 tsp. ground sage
- 1/4 tsp. ground pepper
- 1/4 tsp. kosher salt
- grating of nutmeg
- 32 oz. butternut squash soup
- 2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed
- 1 Tbsp. nutritional yeast
- 1 Tbsp. apple cider vinegar
Notes: Quinoa, rice, or couscous can be used in place of the millet if you wish. If you don't have whole cumin seeds, feel free to use about 1/2 tsp. of ground cumin. I used Pacifica brand of butternut squash soup.
In a medium saucepan, toast the dry millet over medium-low heat for about 5 minutes, until fragrant. Stirring occasionally. Then, add the water and salt. Bring to a boil over high heat, then cover partially and reduce to a simmer. Allow to simmer for 15 minutes, then stir and remove from heat. Keep covered and let sit until ready for use, at least 10 minutes.
Meanwhile, in a blender combine 3/4 cup of the butternut squash soup, 3/4 cup of the chickpeas, as well as the nutritional yeast and the vinegar. Blend on high until smooth. Add this mixture to the sauteed vegetables as well as the remainder of the soup and chickpeas. Stir well to combine, and remove the bay leaf.
[soundcloud url="https://api.soundcloud.com/tracks/106878552" params="color=88d0ab&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]
"He stares so politely I'm best behaving when he's walking with me, walking with me Oh, he likes taking photos in black and white They're upon his walls, on his walls"
German Word of The Day: Millet --> Hirse (pronounced: hillseh)
Good Deed of The Day: For real? Ugh. Sign this petition to tell UK labs to stop puppy and kitten experiments. Only takes 5 seconds, promise.
Oh and also...