RWF #3: Sugar Snap Peas and Millet Bowl

My food has been a little uninspired lately, as has my photography, but I’m baking and cooking up a storm this weekend so hopefully something more exciting will happen!

First things first, I made it through my first week of work and it was great! I love my new job, my coworkers, the location, the ease of taking MARTA back and forth (although it still takes 1 hour with the bus + train time to go 6 or 7 miles). Plus,  I filled up my gas tank one week ago and I’ve only driven 64 miles since then–that feels great. I didn’t get the ball rolling food-wise though, so I spent a few hungry days scrounging around my kitchen for super easy to make meals, which means I ate a lot of pasta and peas–not healthy, but it got the job done, I guess. Thankfully I’ve got my breakfast routine down (normally stone-cut oats with fruit tossed in) and with my super-cooking weekend this weekend, I should get the lunch and dinner parts down.

The other big news is that the poet and I decided to part ways. It’s hard, transitioning to being just friends, and it definitely contributed to my cooking slump this week, but I’m going to be ok. The break was expected and a long time in coming, but that doesn’t make it any easier when it does happen. So now I’m relearning to cook for one, something that’s a lot harder for me in the inspiration department, but that’s why, dear friends, I have this blog! I’m going to have to stay accountable to you, my lovely readers, and I’ll pretend you’re sharing each meal with me. (smile) Today I started with cornmeal blueberry pancakes. Not a bad start, right?

And also, I ate at Straits yesterday, which was a hoot. It’s owned by Ludacris and features pan-Asian cuisine (everything from Chinese to Indian to Thai to who knows what). The veggies options weren’t too bad (I ate the garlic noodle bowl which included fresh tomato, basil, and shitake mushrooms) and the ambiance was fun (very loungey), but it definitely isn’t the most authentic or interesting cuisine in Atlanta.  It was, however, a great restuarant for a girls night out. And whew, that lemongrass mojito was strong!

So now on to the recipe. Again, I bring you another bowl! This one features local sugar snap peas, millet, and Meghan’s Creamy Ginger Dressing. Using the same idea as the Bulgur bowl, I layered the grain (millet) with sautéed sugar snap peas, dry fried tofu, and tossed it all with a delicious, easy to make sauce. I don’t know if I’m sold on millet yet–it has a slightly bitter aftertaste–but it’s definitely an intriguing grain. It’s the 6th most used grain in the world, mostly in China, Japan, Russia, and Africa–is nearly 15% protein and is gluten-free. I’m definitely going to play around with it more, as you’ll see in future posts!

Sugar Snap Peas & Millet Bowl

For the sugar snap peas and millet:
adapted from Moosewood Restaurant Low-Fat Favorites

1 c millet
2 c boiling water
1/4 tsp salt
1 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
2 c sliced mushrooms
2 c snap peas, the ends snapped and tough rib pulled off
salt
pepper
1 tsp balsamic vinegar
1 lb of firm tofu, dry fried

In a heavy skillet, toast the millet on medium-high, stirring constantly, until it is fragrant and begins to brown, about 3 to 5 minutes. Carefully pour the boiling water into the hot skillet in a thin stream. Add the salt. Cook on low heat for 15 minutes. After the millet is tender, fluff with a fork, cover again, and remove from heat.

Meanwhile, warm the olive oil in another skillet. Add the onion and sauté on medium heat for 5-6 minutes or until translucent. Add the garlic, mushrooms, and salt, cover and cook on medium low heat, stirring occasionally, until the mushrooms release their juices and become tender, approx. 5 minutes. Add the snap peas, cover, and cook for another 2-3 minutes, until they are bright green and just tender. Stir in the balsamic vinegar and salt and pepper to taste.

For the sauce:
from Megan Telpner

1 tbsp Tamari
1 tbsp Maple Syrup
1 tbsp Ginger Root, chopped fine or grated
1 clove of garlic, chopped fine or minced
1 tbsp peanut butter
1 tsp Dijon Mustard
1 tbsp lemon juice
2-3 tbsp water (or as needed)

Put all ingredients into a blender. Blend until combined. Set aside.

To assemble:

Put a scoop of millet in a bowl. Add the snap pea & mushroom mixture. Throw some tofu on top. Pour a little of the sauce over, mix together, and enjoy!

Comments
19 Responses to “RWF #3: Sugar Snap Peas and Millet Bowl”
  1. Vic says:

    Yum! I actually love millet. I make roasted veggies with it.

  2. Becky says:

    It’s rad that you can take MARTA to work…congratulations on the new job!

    I’m sorry to hear about your breakup. That’s a bummer. :( It sounds like you’re handling it really well…cooking and girls’ nights are just the right medicine for that kind of thing, imo!

  3. shellyfish says:

    We are sharing your meals with you! I’m sorry – I hope this time goes quickly, big transitions are often so painful. Sending you huge hugs and lots of love. You’ve been through so many big changes – and more to come in the Fall. What an adventure!

  4. Renae says:

    I’m sorry about the break-up. You certainly are going through a lot of changes lately. But I’m glad your job is going so well. And your millet bowl looks delicious!

  5. snowyvegan says:

    The snap peas and millet bowl looks awesome! I’m glad that you love your new job but sorry to hear about your break up. You always have us readers to support you!

  6. jumbleberryjam says:

    I am lovin’ your bowls! :-) Hugs to you during this challenging time of transition.

  7. jessy says:

    i’m glad the new job = awesome, Jes! i’m sorry to hear about you and the poet parting ways. sometimes you’ve just gotta do what’s best for you though – totally understand. i think it’s great that you two are still friends, but the transition has gotta be a bit difficult, i can fo ‘sho see that. hang in there – and hugs are coming your way!

    cornmeal blueberry pancakes sound like a fabulous way to start your day – and i’m glad yummies at Straits were tasty & fun! lemongrass mojitos sound most glorious!

    you know me, i love food in bowlz – and i can’t wait to try your recipe! mmmmmmmmmmm! i haven’t had dry fried tofu in forever – i must make some super soon!

  8. Sophie says:

    i’m so glad you’re getting into the swing of things again. sorry to hear that you & poet are over. hope it gets better with time.

    the sauce sounds boss.

  9. I was going to say that this looks highly inspired… and then I realized the sauce came from me. So now I am happy that the recipe was well used and that now you have inspired me to use it in a whole new way! Looks yummy.. and I thought so before I knew where the recipe came from.

  10. mihl says:

    Hey, what’s wrong with pasta and peas? :)
    I am glad you like your new job. And I am sorry to hear about you and the poet.
    That sounds like a super yummy dish! I haven’t had any millet in ages.

  11. allularpunk says:

    i love millet! and peas. yummers. sorry to hear about the break-up…those are, of course, always rough. as are times of transition in general. keep your chin up and keep cooking. you’re too good to let that skill go!

  12. Virginia says:

    i am so sorry for your breakup. it is never easy, but we get through it!

    your food looks delicious, even if you are feeling uninspired!

    hang in there!

  13. DaviMack says:

    I’m sorry to hear of your breakup – but you sound as if you’re OK with it, so … hope that you are!

    What part of MARTA is “Rapid,” if it takes you that long to get to work!?!? Are you going to move closer?

    Hope you’re well!

  14. Barbara says:

    Going solo can be rejuvenating; I wish you the best, Jes. Hey, if you still cook for two you can freeze half and have a meal when you need it most!
    Love the snap peas and millet combo; I’m looking forward to fresh ones from the garden.

  15. lazysmurf says:

    I’m not sold on millet either. I want to like it but its no Quinoa plus it seems weird to eat bird seed. Way to go on the job! I am so glad it is working out. Cooking for 1 is very different hopefully your new coworkers will get to benefit.

  16. BitterSweet says:

    Another fantastic grain that I need to use more often! I swear, you must be reading my mind. Thanks for yet another great recipe idea.

  17. Vegan_Noodle says:

    Congrats on the new job! Sorry to hear about the breakup… those are never easy. Hope you find plenty of cooking inspiration in the coming weeks. Looks like you have a good start!

  18. liz says:

    I know you’re doing ok, but I guess I’m sorry to hear about you and the poet. anyway… that millet bowl looks scrumptious. I’m a pretty big fan of it myself, and I really like the sound of that PB-ginger sauce… I’ll have to give it a whirl (in the blender, so to speak ;)

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