Millet-cauliflower mash with Tangy cabbage and Tofu in lemon and shoyu

For millet-cauliflower mash (macrobiotic fake “mashed potatoes” :-D) just boil together 1 cup of millet with 3 cups of water, a pinch of salt and one small cauliflower half, for about half an hour, then mash together with a potato masher, or anything else suitable…Sprinkle with gomasio.

I love cauliflower leaves, so I also blanched those.

The Tangy cabbage is a recipe from Kristina Turner´s “The self-healing cookbook” which I am reading at the moment. Just crush one umeboshi plum on the bottom of a small pot and spread it across the bottom, then add 1/3 cup of water and thinly sliced onion (I used a red onion for the contrast colors). Place thinly shredded white cabbage on top of the onion, cover with a lid, and simmer slowly for about 15 minutes.  Mix through. The umeboshi gives a really wonderful flavour to this subtle dish!

As a “protein” I made tofu slices simmered in a frying pan under a lid with one tablespoon of shoyu and one tablespoon of lemon juice (for 4 slices of tofu).

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Filed under Complete meals, Grain dishes, Recipes, Tofu and tempeh dishes, Vegetable dishes

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