Country Millet is another one my traditional recipes which I have spruced up. I love the combination of textures and flavours to this dish. The broad beans and tomatoes add pizzazz. Country Millet revitalised.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Oh la la! I happened to have dried chanterelle mushrooms when I made this, which made it feel tres Francaise. I also added a very small turnip, diced into little cubes, which made it feel extra country. In any case, it’s good stuff, and perfect for this time of year. Hurray for millet! Thank you.
Brilliant, really pleased with this awesome suggestion. Thanks, Chessie.