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
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:
- 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.
- 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
- 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:
- In a frying pan, heat the oil over medium heat
- When it is melted, crumble the tempeh into the pan.
- Cook, stirring often, until the tempeh is lightly browned, 3-5 minutes.
- Add the tamari and stir to coat the tempeh.
- Turn off the heat and let it sit until the porridge is ready.
- Stir the tempeh into the porridge.
- Taste. Adjust salt and sugar, if you want.
- Serve and enjoy!