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.
Steps:
Wash and cook 1/4 cup millet.
Prep veggies
Mix chickpea flour flax and coconut milk
Add all the ingredients
Mix well.
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.
Ingredients:
1/4 cup uncooked millet(or 3/4 cup cooked millet)
1 Tablespoon flaxmeal
3 Tablespoons chickpea flour
2/3 teaspoon baking powder
1/3 teaspoon salt
a pinch of black salt(optional)
a pinch of black salt(optional)
1/3 cup coconut milk (I used So Delicious unsweetened. Canned will work too)
1 teaspoon olive oil(optional)
1 teaspoon herbs of choice( I used italian blend)
1 teaspoon nutritional yeast
1 teaspoon herbs of choice( I used italian blend)
1 teaspoon nutritional yeast
1/2 cup finely chopped rainbow chard or other greens
4-5 baby carrots chopped small
1/2 green chili chopped or chili flakes to taste
other additions: few Tablespoons of chopped onion or chopped Red bell pepper.
daiya mozzarella shreds.
Fresh herbs like basil or cilantro.
daiya mozzarella shreds.
Fresh herbs like basil or cilantro.
Method:
In a bowl, add the chickpea flour, flaxmeal, salt, and baking powder and mix well.
Add the coconut milk and whisk.
To this add the cooked millet, greens and veggies, spices, nutritional yeast, cheese shreds(if using).
Mix well. the mixture will be a thick stiff batter.
Distribute the mixture into ramekins. I used three 3.5 inch ramekins. Use a spoon to even the tops.
Distribute the mixture into ramekins. I used three 3.5 inch ramekins. Use a spoon to even the tops.
Bake in preheated 365 degrees for 20-25 minutes(5 minutes less or more depending on the oven and ramekins used), until a toothpick for the center comes out almost clean. The mixture will continue to cook once out)
Top with favorite non dairy cheese if you like. to get a melty top. (daiya pepperjack!)
Cool for 2-3 minutes before serving.
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.
Millet:
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
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.
Millet:
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.”
His solution? Companies that produce vegan meats. Products that are delicious but that don’t use any animal products.
Even though his reasoning might seem on point, he is supporting a lot of GMO to get there, which is something I do not agree with. However, there are several viewpoints to each change and any change that reduces the suffering of other living beings is a step in the right direction.
More news for the week at Vegansaurus here.
More news for the week at Vegansaurus here.
Anonymous says
March 22, 2013 at 9:18 pmThis comment has been removed by a blog administrator.
[email protected] says
March 22, 2013 at 9:42 pmwow such a pretty meal… again 😉
I love all these flavours together. just perfect!
xo
Richa says
March 23, 2013 at 5:34 pmThanke Ella! they do work together so well:)
Anonymous says
March 22, 2013 at 10:03 pmThis comment has been removed by a blog administrator.
Anonymous says
March 22, 2013 at 10:43 pmThis comment has been removed by a blog administrator.
Caitlin says
March 23, 2013 at 1:41 pmthis looks delicious, richa! i think i might make this for dayv this week for lunch! do you think i could use quinoa istead of millet?
Richa says
March 23, 2013 at 5:37 pmIt will work with quinoa too. the problem with Quinoa is that the quinoa in the exposed layer gets chewy while baking. Sprinkle some cheese (daiya or cashew cheese) on the top before baking, so the top layer doesnt dry out.
Richa says
March 25, 2013 at 2:23 amor you can make cakes of the batter on the stove too! let me know when you try them 🙂
christine says
March 23, 2013 at 7:32 pma lovely combination, and not just for breakfast:)I make similar ingredients into drop scones instead of putting the oven on!
Richa says
March 23, 2013 at 8:38 pmooh yes.. thats perfect too. 🙂
anunrefinedvegan.com says
March 23, 2013 at 8:28 pmLovely creamy, savory breakfast! Must give these a go – most mornings I want something on the sweet side, but sometimes…
Funny – I was just poking through my draft folder and came across a muffin recipe w/ no photos – can’t even remember writing the draft! Crazy.
Richa says
March 23, 2013 at 8:39 pmI hear you.. i am usually 50-50 on sweet and savory but hubbs prefers savory breakfast any day.. so savory wins:)
Anonymous says
March 24, 2013 at 12:18 amThis comment has been removed by a blog administrator.
VeganFling says
March 24, 2013 at 1:04 amThis breakfast bake is speaking to me – looks super tasty!
Richa says
March 24, 2013 at 4:26 amThanks Melissa.. it sure is!
foodfeud says
March 24, 2013 at 1:47 amOh this sounds great! I have yet to experiment with millet at all but I really want to. I also really want to buy cute little ramekins like you have here! This ought to get me to do both.
Richa says
March 24, 2013 at 4:27 amMaud, i love these ramekins.. they are the best to make a chocolate cake for 1;)
Anonymous says
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Anonymous says
March 25, 2013 at 5:18 amThis comment has been removed by a blog administrator.
Kristy says
March 25, 2013 at 11:27 pmI could totally get on board with this type of breakfast! I could even see making this for dinner! Or lunch! 🙂
I just found a post (written, pics, recipe- the whole bit) that I did almost a year ago and never posted! I don’t think I ever will now because, well, let’s just say Chris’s photography has improved a ton since then. 😉
Hannah says
March 26, 2013 at 1:30 amYes! Millet is awesome, and I’m loving the savory breakfast idea these days. I must admit though, it sounds like a perfectly comforting yet healthy midnight snack, too. 😉
Gabby @ the veggie nook says
March 26, 2013 at 2:10 pmYES YES YES this is sooooo up my alley right now! I have been finding myself not very hungry for breakfast lately, pushing my normal eating time towards lunch and I find myself wanting something savoury when that time comes. This is just perfect and I have everything! Thank you my dear 🙂
vedgedout.com says
March 26, 2013 at 7:25 pmWhat a great idea! Those look scrupmtious!
Sunday Morning Banana Pancakes says
March 28, 2013 at 12:44 pmSavory breakfast- yum! Sending lots of healing thoughts your way girlie xo
Anonymous says
August 21, 2013 at 6:21 pmThis looks delicious! I have one question before I make it, though. Is the nutrition information for “one serving” for the full recipe? If I’m making this for me and one other person, do you think this would be good for two or should I double it? Thanks so much!
Richa says
August 21, 2013 at 6:51 pmits the total nutrition. You can make it in 2 ramekins. It is quite filling for breakfast, but if you like your portions larger, then you can double it.
Anonymous says
August 21, 2013 at 9:22 pmOkay, thank you. I’m excited to try it!
Vidya says
February 12, 2014 at 3:02 amHi Richa, thanks for the wonderful recipe. Can this also be cooked on stove?
Vidya says
February 12, 2014 at 3:03 amHi Richa, thanks for the wonderful yummy & healthy recipe. Please advice on how to cook this on stove.
Richa says
February 12, 2014 at 3:24 amyes, you can make thick pancakes on the stove with the batter.