Millet and tofu cakes with citrus salad
225g (8oz) millet
850ml (11⁄2 pts) vegan vegetable stock
340g (12oz) firm tofu, mashed with a fork
2 teaspoons grated ginger
1 teaspoon paprika
2 teaspoons cumin seeds
4 tablespoons soya sauce
115g (4oz) hazelnuts, chopped & toasted
115g (4oz) breadcrumbs
2 tablespoons chopped parsley
240ml (8floz) water and 8 tablespoons
soya flour mixed to a paste
225g (8oz) oat flakes
rapeseed or other vegetable oil for frying
Cook the millet in the stock for 15 to 20 minutes or until soft. Leave until cool.
Stir all the ingredients together except the oats and soya flour paste.
Shape into sixteen flat cakes. Dip each one into the soya flour paste and then the oat flakes. Heat a little oil in a pan and cook the cakes gently on each side.
2 cos lettuces
2 small heads radicchio
2 handfuls rocket
2 handfuls watercress
2 large ruby grapefruit
4 oranges (blood if in season)
salt & pepper
4 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 chilli peppers, seeded & chopped
340ml (12floz) olive oil
Wash and pick over salad ingredients, pop in a container in fridge until needed.
Peel the citrus fruit and cut out the segments.
Whizz all the dressing ingredients together. Place the salad in a bowl and toss with half the dressing. Divide the salad among eight bowls, pile on the citrus segments and drizzle over remaining dressing.
Place two hot millet cakes to the side of each salad. Serves 8.
Based on a recipe in Daphne Lambert's Green Cuisine: Favourite restaurant dishes