Tofu Millet Skillet & Raw Treats

I have two recipes for you in this post from our Monday night dinner, which had to be postponed from Sunday night. You know those places where you can go and prep your family dinners for the week? This dinner made me think someone should start up a vegan version.

Tofu Millet Skillet




Serves 4-6

Ingredients:
1 T. olive oil
1 medium onion, diced
3 cloves garlic, minced
10-12 sundried tomatoes, chopped
1 cup veggie broth
1 cup white wine
2 T. balsamic vinegar
1 T. white wine vinegar
2 t. Bragg’s
3 t. Italian seasoning blend
½ t. crushed red pepper
1 cup millet
12-16 ounces baked tofu, cubed
½ pound fresh green beans
½ cup frozen peas
salt & pepper to taste
(any other seasonings you like)


Directions:
Heat the oil in a large skillet. Add the onion and garlic and sauté until onion is softened, a few minutes. Add the sundried tomatoes, broth, wine, vinegars, Bragg’s, Italian seasoning, and crushed red pepper. Bring to a boil; stir in millet. Cover, reduce heat, and simmer for 20 minutes. (If millet has soaked up all your broth, add in ½ cup more.) Add tofu, green beans, peas, and salt & pepper. Simmer about 6 minutes, or until green beans are crisp tender. Check seasonings before serving.

Chase really enjoyed his tofu prepared this way, and I really enjoyed it with the tofu picked out!


We also had Happy Herbivore’s Mac n’ Cheese, another test recipe for her cookbook. This was so yummy! I found some extra large elbow noodles to use, which made it fun to eat, plus it holds a lot of the cheesy sauce.

I made another delicious salad from Vegan Express, the Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries. I didn’t have pine nuts, so I used sunflower seeds. I also added in some kohlrabi!

After eating the purple kohlrabi last week, I figured it would pair nicely with broccoli since it tastes like broccoli. You can never have too much broccoli.

My local market had fresh blackeyed peas, so we had those too.

Here are all the foods on the table, waiting for hungry vegans to help themselves.

I had two treats for dessert, one raw and one baked. The baked one was basically Banana Oat Bundles from Vive with chocolate chips and peanuts added. I make these a lot.

(Sorry for that awful picture!)

The raw treat was my own creation. I’m always on the lookout for a healthy way to get my chocolate fix, so I put together this recipe:

Raw Cocoa Nib Treats

Ingredients:
¼ cup ground flax seeds
1 cup raw cashews
½ cup raw oats
6 dates
½ cup shredded coconut
¼ cup cocoa nibs
1 T. vanilla extract
2 T. coconut water

Directions:
Place ground flax seeds, cashews, and oats in a food processor and process until finely ground. Add in the dates and process until dates are chopped fine. Add in the remaining ingredients and process until smooth. Pat into an 8 x 8 pan and refrigerate until firm.

I don’t think the rolled oats I used were technically raw, but more nuts can be used in place of the oats for purists. Nonetheless, these are very, very good and certainly satisfy my chocolate cravings. In fact, Chase said he would “go raw” if he could eat treats like these all the time. He always says just the right things to keep me inspired!