Millet Pudding

This is based on a recipe called Creamy Rice Pudding in Marilyn Diamond’s American Vegetarian Cookbook.

3/4 cup raw millet 

 

2 cups water

2/3 cup honey

1 cup raisins (optional)

1/2 tsp ground cinnamon                                           

1 tsp vanilla extract                                        

1 tsp lemon juice

                                                  

1 cup soymilk*

4oz tofu (any plain variety)                                       

2 Tb tahini

         

Apricot all-fruit jam or additional cinnamon for dusting

 

*Any kind of milk would work. If you're not vegan, half and half or regular milk would work. Coconut milk would probably be really good. (I have only made this with soy milk.)

 

1.  Preheat oven to 325°F.  Place millet in a dry medium saucepan and toast over high heat, stirring frequently.  When brown and aromatic, add water, honey, raisins, cinnamon, vanilla and lemon juice.  Bring to a boil and simmer, uncovered, over medium-low heat for 5 minutes.

2.  While millet cooks, combine milk, tofu and tahini in a blender and liquefy.  Stir into millet mixture and cook until mixture begins to thicken.

3.  Spray a 2-quart casserole with vegetable spray.  Pour mixture into casserole and bake for 45-60 minutes, until all the liquid is absorbed.

4.  When pudding is cooked there will be a layer of tofu on the top.  Mix this into

the rest of the pudding.  Either sprinkle with cinnamon or allow to cool and spread apricot jam over the top of the pudding.

NOTE:  keeps for several days in the refrigerator.  Heat in the microwave for 10-30 seconds to take the chill off or let stand at room temperature for 10 minutes or so.