I hope you enjoy my latest creation! Be sure to tweak it to make sure it leaves you satisfied after you finish...and of course, yumming is encouraged as you enjoy your meals!
Sauteed cabbage, onions and garlic w/ millet and arugula
Purple cabbage (chopped, remove outer shell)
Stewed tomatoes (no salt added) canned
White onion (chopped)
Garlic (thick slices)
Veggie meat (Boca crumbles)
Mozzarella cheeseParsley, pepperOlive oil
Soy sauce 1. Preheat large skillet to medium heat. 2. Add a little oil to cover lightly the bottom of the pan and cook onions and garlic until golden brown. 3. Add a little water to lightly cover bottom of pan and add cabbage. Turn to low heat and cover. 4. Prepare Millet according to package (allow up to 30 minutes)5. Add more water to help w/ stirring of cabbage and stir occasionally to prevent sticking. 6. When cabbage turns almost soft (take a bit, if it is super firm, continue cooking unless this meets your consistency needs), add veggie meat, a dash of soy sauce, tomatoes (I used 1/2 large can) and 1 tbsp tahini paste. Stir well. 7. After 2-3 minutes, turn off heat and add seasonings to your liking (parsley, pepper, etc.)8. Prepare your plate w/ 1 serving millet in shallow dish and combine w/ large serving of cabbage mixture (plan for leftovers!). Toss in bowl and top w/ arugula and cheese. Recommended pre meal snack: 1/4 -1/3 cup Daisy cottage cheese + small orange or pineapple chunks.