Millet-pumpkin mash and tahini vegetables

How delightfully simple macrobiotic cooking can sometimes be! You don´t always need to go for five or six different small dishes, sometimes less is really more…

I just cooked up some millet until soft (achieved by cooking in a 1:3 ratio of grain to water), adding small chunks of pumpkin in the beginning. After about 20-30 minutes of cooking both can be mashed up with a potato masher or surikogi (wooden pestle), anything that works…Serve with or without gomasio. It´s a really lovely combination, so sweet and nourishing!

As a side I made water-sauteed matchsticks of carrot and kohlrabi, with salt to season and some organic corn kernels thrown in, and a spoon of tahini to add extra flavour and texture.

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Filed under Complete meals, Grain dishes, Recipes, Vegetable dishes

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