Seaweed Stir-Fry over Millet
Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable. This recipe isn’t in her book; Ellen created it just for us!
Ellen says, “I love seaweed. It is a good source of Vitamin B12 and iodine, although B12 is best obtained in supplement form. I began eating seaweed 30 years ago on a Macrobiotic diet I started the same year my sister got breast cancer for the second time. A staple of Asian diets, you can find different seaweed varieties at health food stores. Arame and Hijiki are my two favorites. ”
Pair this recipe with Ellen’s Protein Powerhouse Salad and Creamy Tahini Dressing to get lots of bang for your buck. Ellen loves this pairing to create a salad and a main course with just a few ingredients. She says, “There is some duplication, but enough difference to give variety. ”
Learn more about being vegan on a budget from her blog: The Veg Coach or chat with her directly on her Facebook page.
Ingredients
For the stir fry:
1/8 cup Arame and/or Hijiki seaweed. A little goes a long way.
1/2 cup water
1/4 cup sugar snap peas
1 carrot, cut in 1/4 inch rounds
4 large crimini mushrooms
1 small onion
1 tablespoon low-sodium soy sauce
For the millet:
1/2 cup millet
1 cup water
Preparation
For the stir fry:
1. Soak the seaweed in a medium-sized bowl for 20 minutes. Drain the water and rinse.
2. Put the seaweed in a large skillet with the water. Add the peas, carrots, mushrooms and onion. Cook on medium until the seaweed is soft, about 10-15 minutes. Add soy sauce at the end of cooking, stir throughout.
For the millet:
Cook millet the same as you would most whole grains with a 1:2 ratio of grains to water. You can add any flavoring or spices you like. I just like it plain with a pinch of salt. The buttery-yellow natural color is as rich in flavor as it is in color.
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