Blissful Bites (46 page)

Cayenne, if you want to make it spicy

If using dried beans, follow the
basic beans
recipe, on page 202. When done, drain beans but save the cooking liquid, in case the burger mixture is dry. Cool beans.

To cook millet, roast in a medium saucepan until dry and fragrant, stirring continuously for about 10 minutes. Slowly add in water and pinch of salt. Bring to boil over medium flame, then cover and simmer on low for 25 minutes. Remove lid and let sit until cool enough to handle (or place in bowl to cool faster).

While your millet is cooking, heat oil in skillet over medium flame. Sauté sweet potato with a pinch of salt for a few minutes, with pan covered, stirring occasionally. Add celery and spices and sauté for a few minutes more. If the veggies begin to stick, you can add a bit of water to the pan. In a separate skillet, dry-roast the sunflower seeds over medium flame until golden.

Preheat oven to 375 degrees F. Combine the millet-vegetable mixture with the rest of the dry ingredients in a big bowl. I like to mash it all together with my hands to make sure the ingredients are incorporated. Fold in beans and sunflower seeds until well combined. If the mixture seems dry and not holding together in your palm, add some of the bean cooking liquid.

Lightly spray a 9x13 glass dish with oil. Press mixture evenly into dish and bake for 35 minutes. Remove and let cool slightly. Cut into squares. If freezing, cut squares out of parchment paper to layer between each burger. Store in a re-sealable plastic bag or glass container with lid.

To serve, it's best to pan-fry in a bit of oil on both sides until brown and crispy. I press them down with a spatula as I do this to make a thinner patty.
 

• Makes 4 to 6 servings

Tofu is very versatile because it takes on whatever flavor you pair it with. This sauce is rich and creamy, yet full of protein. This dish is great served with steamed greens and brown rice.

1 tablespoon coconut oil, for skillet

1 package (14 ounces) extra firm tofu, cut in half, then in
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-inch-thick slices

almond-coconut cilantro sauce

¹
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cup creamy unsalted almond butter

1 can (13
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ounces) unsweetened coconut milk

1 tablespoon fresh ginger, grated

1 tablespoon lime juice

1 tablespoon mirin

1 tablespoon brown rice or maple syrup

1 tablespoon tamari

Pinch sea salt and black pepper

1 bunch cilantro,
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cup for sauce, some for garnish

Heat oil in skillet over medium-high flame. Lightly fry tofu on both sides until golden brown. Set aside on paper towel. Blend all sauce ingredients in blender or food processor until smooth. Return tofu to skillet. Stir in sauce and simmer until slightly reduced. Garnish with cilantro.

almond-coconut cilantro sauce

• Makes 3 to 5 servings

This is the way to make the best, most digestible, awesomely fresh beans you've ever had. This technique is for cooking beans in a pressure cooker and can be used with any of the heartier beans that need to be soaked. Once you make your beans from scratch, you'll never go back. See page 178 for which beans do not need to be soaked.

1 cup dried beans, soaked 6 to 8 hours

1-inch piece kombu

Filtered water to cover beans

Spices of your choice

Pinch sea salt or tamari

Combine beans and water in the pressure cooker, then cover. Heat over medium-high flame. Skim off any foam that forms when beans begin to boil. This is a trick to reduce gas and bloating. Add the kombu to the pot. Wet the gasket of the lid and lock it in place. Follow the manufacturer's instructions regarding cooking times for different beans.

When beans are done, turn off flame and let the pressure come down. Or, if you are in a hurry, you can run cold water over the cooker inside the sink. Stand back if you do this. Unlock lid and remove kombu. Either drain the liquid, then season and add spices, or, if you want the beans more creamy, keep some of the water, season, and continue to cook over low flame in the cooker for a few minutes.
 

basic beans

• Makes 7 to 9 servings

I love making pizza crust with polenta. It's a healthier, gluten-free alternative that you can use anytime. I was craving something unique instead of your standard tomato sauce with veggies and cheese, so I came up with this Indian pizza. And what better sauce than a homemade mango chutney.

Oil spray, for dish

for the pizza

1 recipe
basic polenta
, on page 144

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cup filtered water

2 cups cauliflower florets

1 cup red bell pepper, thinly sliced in 2-inch strips

2 cups mushrooms, thinly sliced

1 teaspoon curry powder

1 teaspoon garam masala

1 cup cooked chickpeas, or 1 can (15 ounces), drained and rinsed

1 tablespoon tamari

mango chutney

makes about 1
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cups

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cup coconut palm sugar

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cup red wine vinegar

Pinch sea salt

2 cups frozen mango, defrosted, chopped finely

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cup golden raisins

1 tablespoon ginger, grated

Dash red pepper flakes

Dash coriander

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teaspoon curry powder

For the chutney, combine sugar and vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce flame to low and simmer for five minutes. Add the rest of the ingredients and bring back to a boil. Simmer, uncovered for 45 minutes, stirring occasionally. Meanwhile, make your polenta pizza crust and toppings.

Make polenta, pouring the cooked mixture into a 9x13 casserole dish. Let cool completely so that the polenta is pulling from the sides, about one hour. Spray a baking sheet lightly with oil and when set, carefully flip the polenta out into the baking sheet, trying not to break the polenta. Bake at 350 degrees F for 30 minutes. Meanwhile, water sauté veggies with spices, chickpeas, and tamari with the lid on. Stir occasionally and cook over medium flame until the cauliflower is tender, about 10 minutes. Remove lid and cook until all the water is absorbed.

To assemble the pizza, spread the chutney all over the polenta pizza crust, then top with veggie mixture. Bake pizza at 350 degrees F for 15 minutes. Cut into squares; use a spatula to remove pizza from baking sheet.

indian pizza with mango chutney

• Makes about 2 cups