It took me three years but I finally bought millet again.
While I have shared a few recipes with it, I loved it most of all popped and found in granola. This time, I was intrigued by Meghan Telpner’s millet crust. Soak and cook millet, then press it into a pie plate. And voila, instant gluten-free, whole food, texture-a-plenty pie crust.
I was almost tempted to break out the pressure cooker since I had not soaked my miller. However, I know the water ratio is important for millet (more water means it will be more sticky) and since this was a super simple ingredient crust, I followed the recipe exactly. And it worked!! Beautifully!
This millet crust is topped with a vegan quiche overflowing with vegetables – spinach, red peppers, mushrooms, tomato and onion – and then bound by tofu. I added a bit of nutritional yeast for a more cheesy-quality but I imagine the revolutionary savoury egg mix might be used well here, too!
I am super excited to tell you about Meghan’s new cookbook. First of all, it is stunning. Drop-dead gorgeous. Among one of the prettiest (almost) vegan cookbooks to have come out this year, I swear.
(Of note, I like how my version actually looks like the one in the cookbook photo (seen here). My greens got a bit darker after the final broil, but it was definitely worth it for the crispier millet crust.
Meghan thinks labels are for tin cans, but all her recipes are gluten-free. There is a bit of eggs and honey (and a tad of cheese as you can see in this recipe), but over 90% of the recipes are vegan or very vegan-friendly.
Her recipe are fun yet approachable. Kombucha margarita for me or a healthified UnShepherd’s Pie for something more traditional. She even healthified her Umma’s honey cake which can team up well with a simple yet flavourful Quinoa Power Bowl with cranberries, cabbage and almonds. Recipes for kitchen staples are included such as a sweet and spicy BBQ sauce and an unFish sauce with cinnamon as the special ingredient.
I also thought it was neat that there are beauty care recipes (toothpaste, deodorant, and even a ginger-infused body scrub — totally want to try that one!) along with tips/menus for entertaining, travel and life (how to tackle sleep hygiene, since being healthy goes beyond food).
The publisher allowed me to giveaway the cookbook to THREE readers living in Canada or the US. To be entered in the random draw for the book, please leave a comment below telling me whether you put a label on your diet (or are labels meant for tin cans?). The winners will be selected at random on November 15, 2015. Good luck!
Recipes from The UnDiet Cookbook spotted elsewhere:
Author’s note: By official definition, a quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Other ingredients such as chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Well, here we go breaking some rules! You can do this with eggs or with tofu, depending on how you roll. Cream is not invited to this quiche party, but lots of vegetables are.
4 free-range, farm-fresh happy eggs or one 14 oz block firm organic sprouted tofu
3 Tbsp olive oil, coconut oil, or organic ghee
3/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/4 cup de-seeded and chopped tomato
2 cups chopped spinach
1 cup organic mushrooms, cleaned and sliced
1/4 cup sheep’s milk cheddar, cut into ½-inch cubes (optional) — Janet’s note: omitted
Pinch of cayenne or dash of hot sauce
1 cup millet, soaked 2–4 hours
2 cups water
1 Tbsp coconut oil or organic ghee
Make it Like So
1. If using eggs, beat them together in a bowl and set aside. If using tofu, rinse and wrap it in a clean towel and place on a plate. Lay some heavy books on top to press out the excess water for about 30 minutes. Cut it into quarters and run it through your food processor until it gets creamy. You may need to add a little water if it’s too dry.
2. In a pot, cook the soaked millet in the 2 cups of water for 15 to 20 minutes, until the grain is soft and the water has been absorbed. (While the millet is cooking, prepare the filling.) Once it’s ready, allow it to sit for 5 minutes, uncovered, then fluff with a fork.
3. Preheat the oven to 350°F. Grease a 9-inch round pie plate with the 1 Tbsp oil and place the millet on top, pressing it down to about a 1/4-inch thickness and pushing up the edges about ¾ inch.
4. Heat the remaining 2 Tbsp of oil in a skillet and add the onion. Cook until translucent, about 5 minutes.
5. Add the bell pepper, tomato, spinach, and mushrooms. Cook for 5 to 8 minutes, or until fork-tender.
6. If using tofu, add it to the pan and cook for 5 minutes. If using eggs, transfer the veggies to a bowl with the beaten eggs and mix together. Stir in the cheese if you’re using it, along with hot sauce and sea salt.
7. Pour the veggie + egg/tofu mix into the millet shell and bake at 350°F for 20 minutes, until firm in the middle. Broil for 2 minutes to crisp the top slightly.
8. Allow to cool and then cut into perfect little slices of breakfast (or lunch or dinner) deliciousness.
Prep 25 minutes active
Cook 40 minutes
*Make It Soy-Free, Grain-Free, and Protein-Powered! Choose the egg option and omit the crust all together. Sure, it becomes more like a tortilla or frittata, but labels are for tin cans. (And I know, millet isn’t really a grain but it functions like one. See the sidebar for more on that dilly of a pickle).
Excerpted from The UnDiet Cookbook by Meghan Telpner. Copyright © 2015 Meghan Telpner. Images © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.