Vegan Dinners
A1 Vegan Dinners
A Complete India Dinner
American Vegan Hamburger
Asparagus Tofu Stir-Fry
Baby Bok Choy & Tofu Stir-Fry
Baked Spinach and Artichoke Manicotti Pasta
Vegan Chicken Pot Pie
Coconut Broccoli Stir Fry
Coconut Calypso Thyme
Crispy Baked Eggplant
Crispy Sweet Sour Chicken
Field Roast
Celebration Wellington
Field Roast
Classic Meatloaf
Field Roast Smoked
Apple Sage Sausage Dinner
French Lentil Bourguignon
Gardein Boeuf Bourguignon
Gringo Vegan Tamales
Lasagna Bianco
Macaroni & Cheese
Match Meats Vegan Crab Cakes
Match Meats Vegan
Chicken Picatta
Match Meats Vegan Meatloaf
Meltdown Meatloaf
Mexican Beans & Rice
Mushroom Croquettes
Mushroom Quiche
Pepita Wild Mushroom Croquettes
Quick N Easy Vegan Dinners
Rapid Risotto
Raving Ravioli
Riblets Barbeque Style
Rich Red Sauce with
Field Roast Italian Sausage
Spicy Chik'n Dinner
Spring Rolls for Spring
Springtime Fresh
Fava Beans
Springtime Risotto
Special Tofurky Dinner
Stuffed Autumn Acorn Squash
Thanksgiving Dinner Menu
3 Cheese Baked Pasta with Yves Meatless Canadian Bacon
Wasabi Pea Powder
Encrusted Tofu Steaks with Sautéed Baby Bok Choy,
and Thai Sticky Rice

Bob's Red Mill
Hulled Millet

Hulled Millet is often referred to as birdseed, however, it is very nutritious for humans as well as birds. Like rice, millet is a staple food of the Far East. It is easily digested because it is alkaline whereas most other grains are acidic.

Use millet to make a delicious cereal, prepare and serve just like you would steamed rice, or add a half cup to your favorite yeast bread recipe for a delicious crunchy texture.


MycoLogical Mushrooms

MycoLogical Wild Gourmet Mushrooms

I L-O-V-E Mycological Wild Mushrooms! My favorites are the chanterelle and lobster mushrooms. The flavor is exquisite and makes an ordinary recipe into something extraordinary!

Mycological Wild Gourmet Mushrooms come from the pristine mountain forest of Western North America, where they fruit in great abundance. They are found in natural areas, growing in association with living trees. Your purchase of these substainably harvested wild mushrooms supports local economies creating vital incentives to keep healthy forest ecosystems intact.

Dried Mushrooms Packages
Most health food stores carry Mycological Dried Mushrooms in cellophane bags on a hanger rack near the produce section of the store. If you can't find them, ask. If they don't have them, request that they bring them in as a store item.

The Flavor is in the Broth!
Water, vegetable stock, soymilk, or wine can be used to reconstitute the MycoLogical Dried Mushrooms.

Package varieties include:
Black Trumpet

BUY Mycological Dried Northwest Mix Mushrooms, 1-Ounce Packages (Pack of 6)

Vegan Dinners
Marvelous Millet
Mushroom Croquettes

with Mexican Chipotle Black Bean Sauce

As a child, I remember my mother made us salmon croquettes at least once a month... Lately, I've wanted to create a new vegan version of croquettes. Realize that croquettes are just a "French" way of creating a cylinder or circle of vegetables that have been minced in order to hold the desired shape.

These little delicacies are so wonderful that you'll want to have a dinner party with all your friends! The ingredients are simple, assembly is quick, but the end result is fit for a king and queen.

Preheat oven to 350 degrees F.

1/4 cup raw sunflower seeds
1/3 cup Bob's Red Mill Coarse Cornmeal
1 cup Bob's Red Mill Millet, rinsed
4 1/2 cups water
2 cups crimini mushrooms, sliced and chopped
1/2 teaspoon Hawaiian sea salt
1/2 teaspoon crushed black pepper
1/4 teaspoon crushed red pepper
4 tablespoons extra virgin olive oil

rice cooker
glass custard cup for form
large mixing bowl
cast iron skillet
measuring cups
measuring spoons

cookie sheet
parchment paper
large fine sieve

Make sure the oven is set to 350 degrees F.

Millet & Corn Meal
Measure out the millet grain into a fine sieve and rinse under the faucet twice.

Empty the rinsed millet into a rice cooker, add the 1/3 cup of coarse corn meal, 4 1/2 cups water and 1/2 teaspoon Hawaiian sea salt.

Close the lid and cook until the water is totally absorbed and the millet/cornmeal mixture is light and fluffy.

Sunflower Seeds
In the cast iron skillet over medium heat, add the sunflower seeds and stir them until they are golden and toasted... about 5 minutes.

Do not leave these unattended or they will burn.

Once the sunflower seeds are toasted, pour them into the large mixing bowl.

While the millet is cooking, slice and roughly dice the mushrooms.

In a cast iron skillet over medium heat, add 1 tablespoon olive oil and cook the mushrooms until all the liquid is gone and the mushrooms are a caramelized golden brown.

Add the cooked mushrooms to large mixing bowl.

Create Croquettes
In the large bowl, add the cooked millet and cornmeal mixture to the sunflower seeds and mushrooms.

Spray a glass custard cup with a non-stick oil spray and then press enough of the croquette mixture into the cup to form the shape of the cup.

Invert the cup onto a parchment paper lined cookie sheet.

Repeat this process until all 10 croquettes are created.

Using a pastry brush, use the 3 tablespoons of olive oil and brush the outside of each croquette.

Bake the croquettes at 350 degrees F for 30 minutes or till golden brown.

Side Dishes
While the croquettes are baking, cook some fresh vegetables or create a salad to accompany this entree.

The Sauce - Mexican Chipotle Black Bean Sauce
Croquettes are on the dry side, so I recommend creating a sauce to go with them. Mexican Chipotle Black Bean Sauce is spicy and the fastest sauce ever!

2 cans organic black beans
1 canned chipotle pepper
2 cups water
4 garlic cloves, minced
2 tablespoons fresh lime or lemon juice
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper

Vita-Mix 5200, Bamix, or Cuisinart Elite Food Processor
Bamix beaker
sauce pan
measuring spoons
measuring cups

large bowl
garlic press
can opener

Open the can of organic black beans, drain off the liquid and rinse with water several times.

Add beans to the large Bamix beaker with all the other ingredients and use the Bamix Immersion Blender to purify the contents... you could also use a Cuisinart Food Processor fitted with the knife blade.

Pour into a small saucepan and heat thoroughly.

I like to plate my golden brown Marvelous Millet Mushroom Croquette with the sauce on the plate, the croquette on top of the sauce and the veggies on the side. In this version, I created two side vegetables: sautéed fresh asparagus and sautéed organic grated carrots with olive oil, sea salt and pepper.

Croquettes freeze well, so try freezing the leftovers... simply thaw and bake again when hungry.

Betty Morgan, Chez Bettay, the Vegan Gourmet
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"Marvelous Millet Mushroom Croquettes"

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