Last week's Shepherdess Pie had me really interested in mashed potatoes...
In an effort to not eat basically the same thing two weeks in a row, we're going to reinvent the concept of mashed potatoes with mighty millet! And cauliflower!
Ingredients
3/4 cup millet, rinsed well
2 cups vegetable broth
1 tablespoon non-dairy butter
1 clove garlic, minced
1 sprig rosemary
1/2 head of cauliflower. chopped roughly
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 handful non-dairy cheddar
Method
Bring vegetable broth to a boil and add millet and a pinch of salt. Lower heat and simmer for 30 minutes.
In another pot, melt butter and saute garlic and rosemary until fragrant, about 2 minutes. Add cauliflower stirring for one more minute. Then add almond milk. Bring to a boil and cook for about 15 minutes, or until cauliflower is very tender. Drain cauliflower but save the almond milk. Remove rosemary sprig.
Mash together cooked millet and cauliflower nutritional yeast and cheddar, adding in splashes the reserved almond milk until smooth and creamy. Season with salt and pepper, to taste (and add in more nutritional yeast if you like). Dig in, guilt-free!
Photo © Yvonne Penzakov for BitchBuzz