Millet Paella

While preparing for this recipe, I learned that millet is usually the last grain left in a bird feeder... real appetizing... but as I've said before, I love experimenting with new grains. I'm definitely glad we gave millet a try. It has a yummy, nutty flavor! If you cook with millet, it's really important to remember to toast the grains first. Otherwise, the millet becomes "gluey."

2 cups millet

2 tablespoons olive oil

1/4-1/2 teaspoon cumin

1 medium onion, diced

2 teaspoons minced garlic

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 fennel bulb, diced

3 cups warm vegetable stock

salt and pepper to taste

1 15-ounce can kidney beans, rinsed and drained

1 can diced tomatoes, canned or fresh

3 cups spinach

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1. Put a soup pot over medium heat. Add the millet to the pot and toast until it begins to brown, about four or five minutes. When the millet begins to pop, remove from the pan and reserve.

2. Heat the olive oil in the pot and add the onion, garlic, peppers, and fennel. Saute for 3 minutes. Add the millet and mix well. Add the stock and reduce the heat to medium-low. Cook, covered, for 10-15 minutes.

3. Add the beans and tomatoes. Cover and cook 5 minutes longer, or until the millet is soft but not mushy. Stir in spinach before serving.

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recipe adapted from The Complete Vegan Cookbook

Vegan Chocolate Cupcakes

If you follow just cook already, you may have seen this cupcakes. If you don't follow just cook already, you should. It is an amazing resource for delicious recipes!

Last year, I made these cupcakes for a friend at work who does not eat egg. Now, they are my go-to cupcake recipe. I've made them for birthdays, dinner parties, and holidays and they always disappear in minutes!!

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond/vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
choice of frosting

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1. Preheat oven to 350 degrees and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).

3. Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Black Bean Buckwheat Soup

1 tablespoon olive oil

3/4 cup chopped onion

3/4 cup chopped red bell pepper

1 tablespoon minced garlic (3 cloves)

1/4 cup kasha or buckwheat groats

1 teaspoon chili powder

2 cups low-sodium vegetable broth

1 15-oz can black beans, rinsed and drained

1 cup grated carrots

1 cup corn kernels (fresh, frozen, or canned)

1 bay leaf

1/4 cup chopped cilantro

2 tablespoons lime juice

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1. Heat oil in saucepan over medium heat. Add onion and bell pepper; saute five minutes. 2. Add garlic, kasha, and chili powder and saute three minutes. 3. Stir in broth, beans, carrots, corn, bay leaf, and two cups of water. Season with salt and pepper. 4. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until kasha is tender. 5. Stir in cilantro (I left it out because I think it tastes like soap!) and lime juice.

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image and recipe from vegetarian times