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Tuesday morning… pumpkin brownie, millet salad and vege seed balls.

Today I woke up with no idea what to cook, but somehow, the second I got in the kitchen inspiration hit, my hands got to work and this is what turned out:


Millet salad:

Millet is my favourite grain. When toasted before cooking it has a rich, nutty taste, and in looks its very similar to cous cous, but gluten free.


  • Millet (1/3 cup dry= 1 cup cooked)
  • toasted sunflower seeds
  • raw almonds
  • sundried tomatoes, chopped
  • 1 red capsicum (bell pepper) finely chopped
  • loads of fresh coriander, chopped coarsely
  • 1/4 of a pumpkin, roasted in hing, salt, pepper, paprika, and just a little bit of grapeseed oil
  • carrot, julienned.

To cook millet so that it tastes best, firstly you need to toast it. Put it in a pan, preferably a big one so that as much as possible its touching the bottom, and keep the element on a low heat. You need to be patient- dry frying millet takes at least 10 mins, as you need the grains to roast all the way through, not just on the outside.

Tip the millet out of the pan,add just slightly more than 3x as much water as there is millet and bring to the boil. Add salt and toasted millet. Boil for about .. 25 mins. You want the millet to be soft, but not mush. You should be able to squash a grain between your fingers.. Now pour the millet into a sieve, and run cold water through it. Drain the water out and put in a bowl with all the other ingredients.

Tahini & smoked paprika salad dressing 


  • 1/2 cup tahini
  • 1/3 cup oil (lightly flavoured- sorry, extra virgin olivev oil isn’t good here. Grapeseed/ sunflower seed is good
  • 3 tbspn lemon juice
  • 1/3 cup water
  • small pinch hing
  • small pinch salt
  • small pinch black pepper
  • big pinch smoked paprika

Mix the first two ingredients together, so its nice and combined. Then add the lemon juice, whisking all the time. Slowly add the water, constantly whisking. It should go really nice and thick and white. If it isn’t combining completely, add a little more oil, whisking as you add. Add spices.

Vege seed balls

These are so incredibly easy to make if you have a juicer. I use the pulp that the juicer produces (the “waste” product, and hey presto, best base for patties or whatever you like

Ingredients: (makes 24 ish) 

  • Pulp of 8 carrots
  • pulp of 1 bunch silver beet (I think Americans call it swiss chard)
  • pulp of 1 big knob ginger
  • pulp of 1 bunch coriander

mix this all together, remove any big unpulped bits

then add:

  • 1 cup toasted sunflower seeds
  • 3Tbspn buckwheat flour
  • 4 Tbspn ground linseed
  • 1/2 cup potato flour
  • 3tbspn nutritional yeast
  • 1 Tbspn egg replacer
  • Salt, pepper, hing, paprika

Mix all ingredients together, roll into balls, roll balls in sesame seeds and put in oven for 30 mins at 200°C

Also serve these with the smoked paprika tahini dressing to dip them into

Last but not least…

Everything free (except taste) Pumpkin brownie

So, I’ve been off sugar since January. Haven’t had a drop. And although I am definitely losing the taste for sugar, I miss cooking sweet things sometimes. So, here is a recipe for a sugar, gluten and soy free cake which is also vegan (phew, what a mouthful)

This is a very dense brownie. Not exactly the perfect cake, but the best everything free cake I’ve had in ages anyway! To me it tastes sweet enough, but as I haven’t eaten any sugar in at least 8 months its very difficult for me to say what is sweet enough. I’ll have to see what the others say..



2.5 cups pumpkin puree

60 drops liquid stevia

1/4 cup grapeseed oil (or other mild tasting oil)

3 eggs worth of no egg (egg replacer)

1 cup buckwheat flour

1 cup quinoa flour

3 tspn baking powder

1/3 cup rice flour

pinch salt

1 tspn vanilla essence

3 tspn cinnamon

1/2 a whole nutmeg

handful of crushed almonds

3 tbspn thick coconut milk

1/4 cup water


Add the pumpkin, no egg, stevia, coconut milk, oil and spices together. Add remaining ingredients, adding the water last (so you can check the consistency. It should be very thick, but still pourable. Pour into greased and lined tin. Bake for about 35- 40 mins at 200°C. To decorate, dust with carob or cocoa powder, then press some almonds into the top. If you spinkle a tiny bit of water over the carob powder it will go darker, and will contrast more.

Ok, that’s me for today! Can someone please let me know if they like this format I’m posting in (whole menus together) or if they’d prefer each separate item to have a different post- I’m not sure what’s best.

Have a beautiful Tuesday! X


About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

2 responses »

  1. Pingback: Sometimes simple is best.. « aconsciouskitchen

  2. Pingback: Homemade instant hot millet cereal with vanilla and coconut « aconsciouskitchen

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