Breakfast Millet Cakes2 Cups cooked Millet
1 Banana, mashed well with a fork
2 tbs ground Flax seed, soaked in 3 tbs water for a few min
1 tbs Almond or Peanut Butter
1 Egg beaten (I only used half)
A few dashes of Cinnamon
A few grates of Nutmeg
Grade B Maple Syrup
Blend all ingredients together (except the Syrup). Heat a large non-stick skillet over medium heat - spray with non-stick spray if needed. I used a 1/4 cup to scoop out the mixture and lightly pressed them into the pan. Cook for about 5 min on each side until firm and golden brown. Drizzle with syrup or Agave Nectar and enjoy. The remaining cakes can be kept warm in the oven or refrigerated for another day.
Tempeh Tacos
1 Package Tempeh – Organic & Gluten Free
1 can Black beans, rinsed well
1 small Onion, diced
½ cup fresh Salsa or Pico de Gallo
1 ripe Avocado
1/2 cup water
Taco seasoning of your choice or blend your own. Watch out for sodium.
1 head Romaine lettuce
Begin by breaking up and steaming the Tempeh for 10 min. In a large non-stick skillet, sauté the onions for 4-5 min. Crumble the Tempeh with a hand towel into a bowl and add the Taco seasoning and water. Mash the Tempeh with a potato masher or fork until the consistency is similar to ground meat. Add everything to the skillet and allow warming up – no need to actually “cook” the rest of the ingredients.
You can enjoy these as you would regular tacos or how we do it, served in a lettuce leaf with the avocado on top.
