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Author Notes: This is a great vegan meal that I created during a detox period. It is basically like polenta with a zesty creamy sauce that has a flavor reminiscent of tabbouleh. It is flavorful, easy and light. It is incredibly good for you too. If you want to learn more about the benefits of this meal, please follow this link: http://bit.ly/10NUf5F —DUZE @BakingBackwards
Green Machine Sauce
- 2 leaves of kale
- 2 leaves red Swiss chard
- 3 raw zuchinis, chopped
- 1/3 cucumber, chopped
- 2 garlic cloves, peeled
- 1/3 cup filtered water
- Juice of 1/4 of an organic lemon
- 2 tbsp soy-free veganaise (see substitution note below)
- 1 tbsp organic extra virgin olive oil (see substitution note below)
- 1 tbsp kelp flakes
- 1 tsp chia seeds
- 1/2 tsp Himalayan pink garlic salt
Green Machine Base
- 1 cup millet grits (I used Bob's Red Mill)
- Dash sea salt
- Dash cinnamon
- Dash kelp flakes
- 2 tsp chia seeds
- 1/3 cup quinoa flakes
- Filtered water
- *Green Machine Sauce Substitution notes: If you do not want to use vegenaise or olive oil because yo are avoiding oil or fat, you can replace it with ONE of the following ingredients: - 1/2 cup steamed cauliflower - flesh of 1/2 an avocado - 1/3 cup white beans or chickpeas - 1 tbsp tahini - 1/3 cup fava beans - 1/3 cup cashews or pine nuts - 1/3 cup plain yogurt (or non-dairy yogurt)
- Prepare Green Machine Sauce. Add all sauce ingredients to a food processor and pulse to evenly blend. Scrape down the sides and blend until smooth and creamy. Taste! Adjust salt to your taste. Add cracked black pepper if you like that, I don't use a lot of pepper as it tends to make my throat scratchy.
- Prepare Green Machine base. Fill a medium sauce pan with enough water to fill 2/3 of the pot. Add salt. Bring to a boil. Add millet grits and stir. Reduce heat to medium and let simmer, stirring frequently to prevent millet from sticking to the bottom. Add chia seeds and cinnamon and stir quickly to incorporate as they quickly attach to themselves. Continue to simmer for 7 minutes, stirring often. Add quinoa flakes and stir to incorporate. Continue to simmer for 3 more minutes, the mixture should be thick. Turn off heat. Add the kelp flakes and stir to incorporate. Scoop millet-chia mixture into two serving bowls.
- Pulse the sauce again in the food processor to ensure no oil separation. Pour half the sauce over each bowl of millet-chia mixture. Top each serving with a dash of the garlic salt. Serve immediately.
- Alternative Bases: The Green Machine Sauce would taste great on top of many different foods. Here are a few delicious gluten free alternatives to try: -polenta or grits -baked potato or baked sweet potato -black japonica rice -buckwheat or creamy buckwheat cereal -hulled millet '-riced' cauliflower -mashed potatoes or cauliflower puree or root vegetable puree -gluten free pasta -soba noodles -spiralized zucchini noodles -kelp noodles -salad -steamed or baked vegetables (beets, carrots, turnips, parsnips, zuchini, broccoli, cauliflower, etc...)
- This recipe was entered in the contest for Your Best Recipe with Cereal
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