Mexican Millet (adapted from Veganomicon, Chandra Moskowitz, Hope Romero)
Heat in a heavy-bottomed saucepan (with lid, so you can simmer covered when it’s time):
~some coconut oil, a finely diced onion, a microplaned clove of garlic, and some pickled jalapeno (none fresh on hand) until softened
~1 cup millet, stir around to coat in veggies and oil
~about 1 tsp. whole cumin
~about 3 tbsp. tomato paste
~2 cups veggie broth
~1 diced fresh tomato
Cover, and simmer on low for 25-30 mins. Remove from heat, let sit for 10 mins. The recipe asks for fresh cilantro and lime juice to finish, but I have baby kales to eat, so I steamed those in there for the last ten mins of cooking instead.
I placed the millet into my bento with smoked tofu slices on top. Tasty sides are coleslaw: shredded coleslaw mix, some vegenaise, Dijon mustard, and apple cider vinegar to dress, and fresh strawberries. This bento box is a bit utilitarian, so I put some tiny pandas in to dance around.
Snacks will be apples from my tree.