Millet tofu patties

The millet patties have been refined with tofu, which gives the consistency a particularly soft and fluffy texture. You can of course adjust the vegetables to suit your taste. Or you can add different herbs. The variety of herbs means that the taste changes from time to time.

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Millet tofu patties

Millet tofu patties with tofu and vegetables. Tofu gives the patties a soft texture. Finely balanced with various herbs and spices.

Course main course, Side dish

Keyword Carrots, herbs, leek, millet, oil-free, Potato flour, Soy sauce, Spices, tofu

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 person

Ingredients

• 200 g millet
• 600 ml water
• 80 g carrots
• 50 g leek
• 1 onion
• 1 garlic clove
• 4 tsp soy sauce
• 150 g tofu
• 30 g potato flour
• salt and pepper to taste
• 1 tsp onion powder optional
• 1 tsp garlic powder optional
• 0,5 tsp turmeric
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tbsp yeast flakes optional
• 1 tbsp parsley

Instructions

• Wash the millet and place in a pan with the water.
• Peel and finely chop the carrots. Also chop the onion, leek and garlic clove. Then add the vegetables to the millet in the pan.
• Bring to the boil and then simmer gently for 20 minutes without the lid. Keep stirring so that nothing sticks to the bottom. Especially when the millet becomes soft.
• Leave to cool slightly afterwards.
• Sprinkle over the remaining spices, soy sauce and parsley.
• Crumble the tofu as well.
• Add the potato flour and mix everything well.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Line a baking tray with baking paper.
• Form burgers with wet hands and place on the baking paper. Cover with additional baking paper.
• Bake in the oven for between 35 and 40 minutes.

Tips

Onion powder and garlic powder add a spicy flavor. Fresh parsley also tastes delicious in the millet tofu patties. If you want a spicier version, add a little chili powder and 1 tbsp mustard. Or add 1 tsp vegetable stock powder to cook the millet.

You can also add other vegetables to your millet tofu patties, such as peas or corn.

Interesting to know

Millet is rich in nutrients. It is easy to cook and can be used in a variety of dishes. It can be used as a side dish, in soups, salads or even as a main course.

Lentil balls in caper sauce

I absolutely love the lentil balls in caper sauce. This tastes just really good and again completely different from what you usually eat. A great meal, which is also perfect for holidays. This also fit many of my terrific potato products.

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Lentil balls in caper sauce

Lentil balls in caper sauce with rice. The perfect treat for those who love a hearty, slightly spicy sauce.

Course main course

Keyword caper, herbs, leek, Lentils, millet, oil-free, peas, Spices, Vegan

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 person

Ingredients

For the lentil balls

• 200 g millet
• 250 g red or yellow lentils
• 1 shallot
• 2 tbsp frozen or fresh peas
• 1 half a leek
• 1 bunch fresh parsley
• 1 – 2 tbsp red beet powder
• 1 tbsp mustard
• 3 – 4 tbsp potato flour
• 0,5 tsp cumin
• 1 pinch of garlic powder
• 1 pinch of onion powder
• salt and pepper to taste
• water for boiling

For the caper sauce

• 500 ml water
• 1 pinch of salt
• 1 shallot
• 1 – 2 tsp tarragon fresh or dried
• 30 – 50 g capers (pickled in jar)
• 3 – 4 tsp mustard
• 2 – 3 tbsp flour type 630

Instructions

• Boil millet with 3 times the amount of water for 15 minutes and then let it steep for another 5 minutes.

  Also prepare the lentils with 3 times the amount of water.
• Chop the leek and add to the lentils with the peas and the finely chopped shallot. Let the whole simmer for 12 minutes.
• After cooking, strain away the remaining water. Mix the mixture with the millet.
• Add spices, red beet powder, parsley and the rest of the ingredients to the mixture and knead everything. If the mixture is too liquid, add more potato flour.
• In the meantime, bring the water to a boil in a large pot for the lentil balls. Simmer the rice also with 3 times the amount of water for 20 minutes.
• From the lentil mixture always cut small balls and round. Put them into the boiling liquid. Turn down the temperature and let them simmer for about 10 – 15 minutes until they float to the top.
• For the caper sauce, simmer the water with salt, shallot and tarragon for 5 minutes. Then stir in the mustard and add the sieved capers. Bind the sauce with flour and season with salt. Depending on the taste and thickness of the sauce, use more or less flour.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• When the balls are ready, remove them from the water with a sieve and place them in the sauce. Then carefully stir in.

Tips

Always let the lentil balls steep extra in water, otherwise they will fall apart in the caper sauce.

If you like, you can add a squeeze of lemon juice to the caper sauce.

The balls can also be served with mashed potatoes or boiled potatoes.

The balls can also be eaten without caper sauce with other vegetables or other sauces.

Interesting to know

Lentils or beans are part of the daily meal.

Millet risotto with pumpkin

Yellow and green, it is not only beautiful to look at, but also tastes just incredibly good. The millet risotto with pumpkin is also ideal to take with you to work. There you can heat it briefly or just eat it cold. Because it does not necessarily have to be warm. Also as a cool dish trumps this super meal.

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Millet risotto with pumpkin

Millet risotto with pumpkin prepared in vegan style with vegetables and a touch of exotic flavor.

Course main course

Keyword millet, Peppers, Pumpkin, Vegan

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 1 person

Ingredients

• 120 g millet
• 400 ml water
• 2-3 stalks spring onions
• 200 g pumpkin
• 1 green bell pepper
• 100 g sugar snap peas
• 1 pepperoni optional
• 1 tsp soy sauce
• 1 pinch of ginger powder
• salt to taste
• 1 tbsp fresh parsley
• coriander leaves to taste optional

Instructions

• Wash millet and put it in a pot with the water.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Add the pumpkin to the millet. Simmer everything together for 20 minutes. Stir again and again.
• Finally, season with salt, ginger powder and soy sauce.
• Wash and cut the remaining vegetables.
• Simmer in a pot with a little water until soft.
• Finally, serve with the millet risotto.

Tip

Basmati whole grain rice also tastes good instead of millet.

Interesting to know

It is always a lot of fun to implement his creative ideas.

Millet porridge with blueberries

Another combination with millet porridge this time are juicy blueberries. If you love blueberries, you can’t miss this breakfast. Cook yourself this super delicious porridge. Whether you cook it with water or with a plant-based milk alternative. Just the way you like it.

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Millet porridge with blueberries

Millet porridge with blueberries is a delicious and nutritious dish that is easy to prepare.

Course breakfast

Keyword delicious, full, millet, plant drink, simple, water

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 1 person

Ingredients

• 80 g millet
• 250 ml water
• 200 g blueberries

Instructions

• Wash millet in a sieve.
• Bring to a boil with water.
• Simmer gently for 20 minutes. Stir around repeatedly during this process.
• In the meantime, wash the blueberries.
• When the millet is ready, spread the blueberries on top and enjoy.

Tips

Blueberries can be used fresh or frozen. For frozen blueberries, briefly pour hot water over them.

Millet porridge can also be cooked with a vegetable milk alternative.

Interesting to know

A full breakfast gives momentum and energy for the day.

Millet porridge with berries

My daily breakfast is millet porridge or oatmeal. Both are incredibly healthy. Add to that various fruits with freshly ground flaxseed grains and the perfect breakfast is ready. The day can begin.

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Millet porridge with berries and flaxseed

Millet porridge with berries is a nutritious and delicious breakfast that provides energy for the day. The flax seeds contribute to a balanced diet.

Course breakfast

Keyword blueberries, breakfast, flaxseed, Fruit, healthy, millet, nutritious, Raspberries

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 person

Ingredients

• 80 g millet
• 250 ml water
• 150 g raspberries
• 150 g blueberries
• 1 tbsp flaxseed whole grain

Instructions

• Wash millet and simmer with water for 20 minutes until a porridge.
• In the meantime, wash the fruit.
• Grind the flax seeds.
• When the millet porridge is ready, arrange the fruit in a bowl with the ground flaxseed grains.

Tip

Flaxseed grains can be ground wonderfully with a coffee grind.

Interesting to know

Why do I use whole flaxseed grains? So that I can make the most of the nutrients.

Curd roll

Who doesn’t love them, these deliciously soft tasting rolls. Take them with pleasure everywhere with you. They are just the perfect snack for work or the park. Enjoy them alone or in company.

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Curd roll

Curd roll with or without raisins. Just as you like it. The millet butter makes the rolls especially soft and tasty. The rolls are made vegan. The curd used is soy curd, which is creamier than another vegetable curd substitute.

Course trifle

Keyword Apple, bake yourself, dates, millet, oil-free, Raisins, Roll, Soy curd, Soy drink, Spelt flour type 1050, Whole spelt flour, without sugar, Yeast

Prep Time 1 hour hour 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours

Servings 3 person

Ingredients

• 450 g whole spelt flour
• 80 g dates
• 1 apple
• 1 packet dry yeast
• 250 g soy curd
• 80-100 g raisins
• 50 g millet
• 300 ml soy drink
• juice of half a lemon

Instructions

• Wash and strain the millet.
• Remove the seeds from the dates and cut them into small pieces.
• Cut, peel and core the apple. Cut into small pieces. 
• Simmer millet, dates, chopped apple and soy drink in a pot for 20 minutes.
• Put the cooked millet mixture into a blender. Add the lemon juice and puree everything until creamy.
• Mix the flour with the yeast.
• Add the soy curd and millet mixture and mix everything together to form a dough.
• Let the dough rise covered for 1 – 2 hours.
• Then carefully stir in the raisins (optional).
• Slide onto a floured surface.
• Fold the dough 2 times with a dough card.
• To do this, first beat in from the left, then from the right, then from above and below. Roll lightly with floured hands and separate small pieces.
• Stretch and fold each piece again and then shape into an elongated shape. The dough is very soft and should be handled loosely.
• Place each dough piece on a baking sheet with baking paper.
• Let rise covered again for 20 minutes.
• Slightly cut and coat with soy drink.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 25 – 30 minutes.

Tip

Try baking a curd bread with raisins from the dough. The baking time will be longer. It is best to bake the bread covered.

Interesting to know

I eat vegan out of conviction.