A tasty bowl suitable for the colder months. I ate this bowl in February but you can eat this in more months. If you swap the winter carrot for carrot and the winter beetroot for summer beetroot you can make this recipe the whole year. The winter beetroots are in season until April. From May on you have the summer beetroot (source: Veggipedia). For this recipe I used premade fried onion which were already very salty. So further there was no salt needed because the soy sauce is also salty. You can make the fried onion yourselves as well and add salt in the amount you like it.
For two persons:
– 150 gram millet
– 1 winter carrot
– 1 red winter beetroot
– 200 gram tofu
– 120 gram brown beans
– 1 tablespoon apple vinegar
– 1 tablespoon soy sauce
– 1/2 teaspoon honey or a full vegan alternative like sugar or agave syrup
– 1 tablespoon thyme
– fried onions
– sunflower oil
Cook the millet according to the instructions on the package. Halfway through you add the brown beans.
Peel the beetroot. Grate the beetroot and the carrot. Make a dressing of the honey, soy sauce and apple vinegar and mix it with the vegetables.
Take out the water of the tofu. You can do this by squeezing it and using a paper towel. Cut the tofu into cubes of around 1 cm. Fry these on medium to high heating in sunflower oil in around 8 minutes crispy brown.
Add the thyme to the millet. Put the millet, vegetables and tofu in a bowl. Honestly: I forgot to mix the thyme through the millet so on the picture you see the thyme on the millet. Choose whichever you like best!
Add the fried onions to the bowl and serve.
I made this recipe on the 11th of February which I then added to my Instagram page. On the 3rd of April I added it to this website.
