Yield: 18 Cakes
1 cup millet, uncooked
3 cups water
1/8 tsp sea salt
1 lb carrots
1/2 lb soft silken tofu
1 tbs tahini
1 tsp rice miso (white)
1 tbs Umeboshi vinegar
1 sheet nori
Cooking fat of choice
Rinse and drain millet. Bring water and salt to a boil. Stir in millet and return to a boil. Lower heat, cover, and simmer for 25 minutes or until water is absorbed, stirring occasionally. Press millet firmly into a 9″ by 5″ x 3″ bread pan. Let cool and cut into 1/2″ wide slices. Set aside.
Steam carrots until soft, reserving cooking water. Puree carrots and tofu, adding enough cooking water to make a smooth sauce. Blend tahini, miso, and umeboshi vinegar into a puree. Heat through, stirring constantly. Remove from heat and set aside.
Cut 1″ wide strips of nori long enough to wrap around a millet cake.
Heat a skillet and brush generously with cooking fat. Fry millet cakes for one minute on each side. Wrap each millet cake with a strip of nori. Top with carrot sauce and serve.
Our tester prepared this recipe for a birthday party and said it was fun to make and well-received. Her tip – when wrapping the nori around the cakes, apply water to the ends to help it really stick.
Nori is a seaweed rich in protein, iron, folate, Vitamin A, and niacin.