Cranberry Pistachio Millet

Ingredients:

• 1½ cups millet
• 3 cups water
• ¾ cup dried cranberries
• 3 tablespoons extra virgin olive oil
• 4 dashes ume plum vinegar
• ¾ cup roasted pistachios, shelled
• 1 tablespoon fresh chopped persley
• pinch of sea salt

Directions:

• Rinse and drain millet.
• Roast in skillet over medium heat for 3-4 min. until water evaporates.
• Add water, cranberries, salt and bring to boil.
• Cover, reduce to low heat, cook 25 min. or until all water is absorbed.
• Remove from heat, set aside for 5 min.
• Fluff millet with fork, drizzle with olive oil and vinegar, gently fold to combine.
• Top with pistachios and chopped parsley to serve.

From Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters

Sausage and Kale

Ingredients:

• 2 teaspoons olive oil
• ½ small yellow onion, sliced into half moons (long, thin slivers)
• 2 precooked chicken sausages, sliced into ½” rounds
• ½ bunch kale, chopped into 1” pieces
• 1 tablespoon balsamic vinegar

Directions:

• Heat oil in frying pan.
• Sauté onions for 5 minutes.
• Add sausage and kale.
• Cook for 5 minutes or until sausage is hot and kale becomes soft.
• Remove from heat, sprinkle with balsamic vinegar and serve.

Notes:
If you are a vegetarian, try substituting marinated tempeh for sausage. Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes and follow the recipe using tempeh in place of sausage.

Vegan Baked Ziti

Ingredients:

• 8 ounces whole grain ziti (brown rice pasta is my pasta of choice)
• 8 ounces firm or extra-firm regular tofu
• 3 tablespoons nutritional yeast flakes
• 4 teaspoons freshly squeezed lemon juice
• 2 teaspoons agave nectar or brown rice syrup
• 2 teaspoons garlic powder
• 1½ teaspoons onion powder
• ¾ teaspoon dried basil
• ¾ teaspoon dried oregano
• ½ teaspoon sea salt
• ¹/₈ teaspoon freshly ground black pepper
• 1 cup stemmed and chopped spinach (optional)
• 2 tablespoons chopped fresh parsley
• 1½ cups bottled marinara sauce or other tomato sauce of choice
• ¼ cup shredded vegan mozzarella cheese or other vegan cheese of choice

Directions:

• To cook the ziti, fill a large pot two-thirds full with filtered water and bring to a boil over medium-high heat. Add the ziti and cook, stirring occasionally, according to the time on the package instructions or until tender.
• Meanwhile, crumble the tofu into a large bowl using your fingers. Add the nutritional yeast flakes, lemon juice, agave nectar, garlic powder, onion powder, basil, oregano, salt, and pepper and mash with a fork until completely smooth.
• Preheat the oven to 375 degrees F. Lightly oil a 9-inch square baking pan or casserole dish. Drain the ziti in a colander and add it to the tofu mixture along with the chopped spinach and parsley. Stir until well combined.
• Place half of the ziti mixture into the prepared pan. Top it with half of the marinara sauce and half of the shredded cheese. Repeat the layering procedure with the remaining ziti, marinara sauce, and cheese. Sprinkle a little additional cheese or nutritional yeast flakes over the top, if desired. Bake for 30 minutes or until heated through and lightly browned around the edges. Serve hot.