Vegan, Gluten-free Sweet Millet Congee

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Well, it’s not the most beautiful looking food, but it tasted good and is good for you.  I adapted this recipe from the recipe on the bag of Bob’s Red Mill gluten-free millet.  The original recipe calls for bacon and honey, but I substituted tempeh and coconut sugar and changed a few other things, too.  I didn’t put in the sugar at first, because I’m trying to stay away from sugar, but after I tasted it, I added the sugar.  It’s not much, but it adds a subtle sweetness that I preferred.  I made it in my rice cooker, because it’s so much easier and I don’t burn the bottom of the pan, like I have done many times.  But it could be easily made in a pot on the stove (Bob’s recipe includes directions for making i in a slow cooker, as well).  Anyhow, here it is:

Vegan, Gluten-free Sweet Millet Congee

  • Servings: 4-6
  • Time: 1 hour and 15 minutes
  • Difficulty: easy
  • Print

Ingredients:

For the porridge:

  • 1 cup gluten-free millet
  • 5 cups water
  • 1 sweet potato, chopped (you can peel it, too, if you want–I don’t)
  • 1 apple ( I used granny smith), cored and chopped
  • 1 Tablespoon chopped or grated fresh ginger
  • 1 teaspoon cinnamon
  • 2 Tablespoons coconut sugar
  • 1 teaspoon salt, or to taste

For the tempeh:

  • 8 oz. tempeh (gluten-free)
  • 2 Tablespoons coconut oil
  • 1-2 Tablespoons gluten free tamari or soy sauce

For the porridge:

  1. Put all ingredients in the rice cooker and cook for 50 minutes.  My rice cooker turned itself to low after about 25 minutes, but I left it to sit for longer so all the water was absorbed.
  2. If you are cooking it on the stove top, bring the water to a boil first and then add the other ingredients.  Bring back to a boil.  Lower the heat to low, cover and let cook for 45-50 minutes or until the water is absorbed and everything is really mushy
  3. Bob’s red mill says (but I haven’t tried it) that for a slow cooker, reduce the water by one cup and cook on high for 2 to 2 1/2 hours

While the porridge is cooking, prepare the tempeh:

  1. In a frying pan, heat the oil over medium heat
  2. When it is melted, crumble the tempeh into the pan.
  3. Cook, stirring often, until the tempeh is lightly browned, 3-5 minutes.
  4. Add the tamari and stir to coat the tempeh.
  5. Turn off the heat and let it sit until the porridge is ready.

To finish:

  1. Stir the tempeh into the porridge.
  2. Taste.  Adjust salt and sugar, if you want.
  3. Serve and enjoy!

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Stirring in the tempeh–almost ready!!

 

 

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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