Ingredients
Parsley cashew pesto
½C soaked raw cashews (628c, 34.4k, 20.8p, 3.8f)
1 bunch chopped Italian parsley leaves (without stems) (44c, 7.6k, 3.56p, 2f)
2 minced garlic (9c, 2k, .4p, .1f)
2T lemon or lime (or both) fresh juice (5.1c, 1.7k, .1p, .2f)
¼C Sesame Oil (480c, 0k, 0p, 0f)
¼C water (use if needed)
Kosher salt + lemon pepper to taste
Kale Dish
1 bunch chopped kale leaves (save the spines) (108c, 21.9k, 7.5p, 7.8f)
¼C water
Kosher salt + lemon pepper to taste
Mushroom Dish
2-3C sliced cremini mushrooms (57c, 11.1k, 6.6p, 1.6f)
Chopped kale spines into quarter inch rounds
1T olive oil (119c, 0k, 0p, 0f)
1T butter (102c, 0k, .1p, 0f)
Kosher salt + lemon pepper to taste
Millet
2C dry millet (414c, 82k, 12.2p, 4.6f)
5C water
1t kosher salt
Dish Totals 1966.1c, 160.7k, 211.96p, 20.1f
8 Servings
Per Serving 245.76c, 20.09k, 26.50p, 2.51f
Directions
First, about an hour ahead of time, soak the cashews; and rinse, then soak the millet.
- I served this dish with a side of Shichimi Togarashi baked tofu, which has marinated overnight, I put it in the oven for 45 minutes, once the cashews and millet have completed their soaking.
2) Pesto: Drain the water from soaking cashews, and add to a food processor along with the chopped parsley, minced garlic, lemon or lime juice, salt, and pepper. Process and add oil until smooth. Add additional water if needed. Be sure to taste for more lemon or lime juice, salt or pepper. Once done set aside.
3) Kale: Chop the washed and massaged kale leaves, saving spines for the mushroom dish. Add ¼C water to a big pan and bring to a boil, add kale, place the lid on and let it boil/steam.
4) Mushroom: Chop the kale spines into quarter inch rounds. Put oil and butter in a skillet and sauté the kale spines until soft. Then add the sliced mushrooms and cook together until done. Season with salt and pepper.
5) Millet: Bring 5C salted water to a boil. Add the 2C soaked millet, stir, put the lid on and turn heat down to a simmer. Let it cook for ~20 minutes until it shows the holes in the millet indicating the water is gone. Let it sit off-heat for ~10 minutes. Fluff with a fork and set aside.
6) Take the tofu out of the oven and start plating.
7) Serve 1/2C millet in the middle surrounded by the mushroom mix, kale, and tofu. Add a dollop of the pesto on top or on the side.
[x] Flexitarian + Omnivore
[x} Vegetarian + Pescatarian
[x] Vegan
[x] Gluten Free
[x] Weight Maint
[O] Keto Diet
[O] Mediterranean
[O] Lectin Avoidance: soy
[O] Oxalate Avoidance: millet, sesame oil
[x] Purine Avoidance
[x] Allergies: SOY
Comments
Source: I found a dish online at ScalingBack that looked tasty, but wanted to have a millet recipe (she used couscous). Also I did not want to toss out the Kale spines. So I mixed the kale spines in with the mushrooms and it worked I think, and I added marinated tofu.