This dish is both vegan and gluten free, AND packed full of protein. I am using Millet which I refer to as a super grain because it has both 10g of protein and 8 g of fiber per half cup serving. I also feel like Millet is the forgotten grain next to its contenders brown rice and quinoa. So if you are looking to mix it up, this recipe is for you with tasty curried millet with tender zucchini.
This recipe turned out legit and was worth the extra time in the kitchen. This is a 30-minute meal and I’m more of a 5-minute meal girl But sometimes it’s fun to cook and experiment and see what comes of it. I almost forgot how happy cooking a good meal feels, the therapy of chopping and prepping and plating. The magic that your hands can create. I’ve told you all before that July is my month to CREATE. So here is this recipe I created to share with all of you.
Stuffing: 4 large zuchhinis (round or regular) // 1 tablespoon coconut oil or ghee // 1/2 can of white beans // 2 cloves garlic // 1/4 cup cilantro // 1/4 cup dried cranberries (I used @honestlycranberry since they are unsweetened!) // juice of one lemon
Sauce: 1/2 cashew milk or non-dairy milk // 1/2 tablespoon curry powder // salt and pepper // 1.5 cups cooked millet
Preheat oven to 350 degrees. Trim edges of the zucchini and scoop out seeds. Save the removed pulp and chop and set aside. Place zucchinis onto a baking sheet or a shallow baking pan and place in the oven while you prepare the stuffing.
To prepare the sauce, heat oil or ghee in a skillet and add the chopped garlic and zucchini pulp. Cook for 2-3 minutes until juices start to release. Add in the cashew milk, curry powder, cranberries and white beans. Stir in for another 2 minutes. Turn off the heat and add lemon juice. Add cooked millet to the pan and stir to combine with the sauce.
Take the zucchini out of the oven, spoon in the millet stuffing and place back into the oven and bake for 15-20 minutes covered until the zucchini is tender. Divide onto two plates and enjoy!