Found this in the drafts :). Savory cheesy breakfast bakes. Cooked millet with greens and chickpea flax coconut milk mixture. These baby somewhat crust-less quiches bake up to soft nutritious breakfast or side. I saw this Spinach millet egg bake at Naturally Ella some time back and decided to make vegan version. The pictures were waiting to be edited.. and today is the day.
Add your favorite greens and some veggies. Add in some dairy free cheese or other grains or quinoa. These pies can be made ahead and kept. Or mix up everything at night and bake in the morning. Or make fat cakes with the batter on the stove. This bake was also how I came up with this Millet Chickpea Kale Quiche Pizza.
Mini crust-less pie if you will. Fluffy and also very moist.
We love savory breakfasts!
A 24/7 humidifier, saline rinses, essential oil massages and steam of roasted ajwain water(carom seeds) later, my sinus inflammation seems to be getting better. Though it still goes up and down, and hence the balance moves with it, but hopefully I will get to spend more and more time in the kitchen soon. Or maybe not as it has started to get sunny in Seattle! More time to just sit out in the sun. Though we had a brief snow shower today.. Spring it is.
Have a fun weekend all!
For more Savory breakfast options see the Collection here.
Wash and cook 1/4 cup millet.
Mix chickpea flour flax and coconut milk
Add all the ingredients
Put mixture in ramekins, even out on top.
Bake until done.
Millet Chickpea Chard Carrot Breakfast Bake.
Allergen Information: Free of Dairy, egg, corn, soy, nut, gluten. Can be made oil free.
a pinch of black salt(optional)
1 teaspoon herbs of choice( I used italian blend)
1 teaspoon nutritional yeast
daiya mozzarella shreds.
Fresh herbs like basil or cilantro.
Distribute the mixture into ramekins. I used three 3.5 inch ramekins. Use a spoon to even the tops.
Serve warm as is or with favorite sauce/dressing.
You can also scoop out the bake, fluff a little and serve as a side, or a millet scramble. topped with roasted potatoes.
The batter can also be cooked as fat pancakes on the stove. Cook on greased pan on both sides for a few minutes until golden and not squishy.
Wash and cook 1/4 cup millet in 2/3 cup vegetable broth, or water with added salt and dried herbs.(3/4 cup water if you want the millet a bit mushy). Bring to a boil. Reduce heat to low, cover and cook until well done(15 minutes or so). Mix once in between. Fluff when done.
Nutrition: Approx: Calories 431 Carbs 51 Fats 24 Protein 14 Vitamin A 2065.71 IU Vitamin E 0.28 mg ATE Calcium 24.63 mg Iron 1.82 mg Magnesium 62.82 mg Phosphorus 116.43 mg
This bake is being shared at Rickis wellness weekend, Healthy Vegan Fridays. Ella’s Easter Potluck, allergy free WednesdaysAnd in Other news.. Below is a video by Gates notes.. talking about the Future of food and Why plant based is the way to go. Yes, BillG says so.
All the techies out there.. Bill Gates is slowly coming on board.. are you?
You can see his complete presentation here. with charts and info-graphics. Short video below(no disturbing images).
Gates writes, “Put simply, there’s no way to produce enough meat for 9 billion people. Yet we can’t ask everyone to become vegetarians. We need more options for producing meat without depleting our resources.”