Mexican millet, smoked tofu, coleslaw, strawberries

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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

Add:

~1 cup millet, stir around to coat in veggies and oil

Add:

~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.

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9 thoughts on “Mexican millet, smoked tofu, coleslaw, strawberries

  1. Pingback: Friday Round Up: Pretty in Pink…and Red | VeganMoFo

  2. Remembering my own lunch boxes with convenience food and remains of the previous dinner, your posts make me a little jealous. And hungry. Think there’s a lot in here I can learn from. šŸ™‚

  3. Pingback: Top 5 (gluten-free) bentos of 2013 | Gluten Free Bento Love

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