Maki Millet

3 comments

I love millet, I consider it one of my “cuddle foods”. The problem is that when I cook it, I do get into the swing, I prepare too much and have it leftover in the fridge for days… so I invented a new way of having it, wrapped in nori sheets, a sort of maki. We had it just as if it was sushi, with chopsticks, dipped in shoyu, with a bit of wasabi… good!

Ingredients:
1 cup of cooked millet
turmeric
curry
rosemary
nori sheets
green salad
purple cabbage
plain tofu
vegan mayonnaise
1 pinch of wasabi
shoyu (soy sauce)

Method:
First, you have to cook the millet: put it in a pot, add two cups of water, a teaspoon of salt (or 1/2 vegan stock cube) and boil over a low heat, until the millet has absorbed all the water and will be nice and soft. If you want to make it beautifully yellow and spicy, add a teaspoon of turmeric and curry towards the last minutes of cooking. Finish with a nice trickle of extra virgin olive oil and a bit of soy sauce, stirring well. Let it cool completely (I had prepared the day before). Get a nori sheet, place it on the bamboo mat (if you have it, comes out well also without!), and spread a layer of millet on it, trying to compact it well with your fingers. Put on some tofu strips, purple cabbage, green salad (or the vegetables you’ve got at home… you choose!), and finish with a few tablespoons of vegan mayonnaise. Roll up your roll quite tight and go on until you have run out with the ingredients. Keep the rolls in the fridge until ready to be served, then cut them into slices (be careful they’re delicate), and serve with soy sauce and – for those who like it – a pinch of wasabi.

Chef: Sari81 from VeganBlog

  1. acorn 14 November 2011 at 06:21

    this is smart!! A very good idea


  2. cassandra78 15 November 2011 at 06:04

    yes I love the idea… if you think about it, you can make it with whatever you want, I mean, quinoa, amaranth…


  3. AlexUK 4 February 2012 at 13:46
    AlexUK

    It looks like a coloured sushi! Amazing!!



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