Millet Cakes With Carrot Sauce

* Exported from MasterCook *

MILLET CAKES WITH CARROT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Millet -- uncooked
3 c -- water
1/8 ts Sea salt
1 lb Carrots
1/2 lb Soft silken tofu
1 tb Tahini
1 t Rice miso (white)
1 tb Umeboshi vinegar
1 Nori sheet
Corn oil

Rinse and drain millet.

Bring water and salt to a boil. Stir in millet and
return to a boil.

Lower heat, cover and simmer for 25 minutes or until
water is absorbed, stirring occasionally.

Press millet firmly into a 9" by 5" x 3" bread pan.

Let cool and cut into 1/2" wide slices. Set aside.

Steam carrots until soft, reserving cooking water.

Puree carrots and tofu, adding enough cooking water
to make a smooth sauce.

Blend tahini, miso and umeboshi vinegar into puree.

Heat through, stirring constantly.

Remove fro heat and set aside.

Cut 1' wide strips of nori long enough to wrap around
a millet cake.

Heat a skillet and brush generously with oil. Fry
millet cakes one minute on each side.

Wrap each millet cake with a strip of nori.

Top with carrot sauce and serve.

Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g
carb; 10 g fat; 0 mg chol; 156 mg calcium

From DEEANNE's recipe files



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