Meatless Monday – Millet Patties with Spinach, Raisins & Tofu Ricotta
Would You Like Spinach with That?
In this week’s Meatless Monday recipe we have a hearty patty full of unique delight! I am a recovering dairy fiend.. so anything with a tofu cheese tickles my fancy, and this recipe is one of my delicious pleasures. This meal is an exquisite blend between rich millets, creamy tofu ricotta, sweet raisins, and light spinach. You’re sure to broaden your palate with each bite! This recipe will have your friend and family thinking you’re a 5-star chef in no time 😉
Tofu Ricotta – This recipe’s ricotta is made mainly of tofu, so let’s talk about that! Tofu is a curd made from mashed soy beans. Consuming tofu regularly helps lower bad cholesterol, alleviates symptoms associated with menopause and even lowers the risk of cancer.. it is also a great source of calcium and Vitamin E. Often times people question whether Vegetarians & Vegans are getting enough protein.. Tofu is protein packed and studies have shown that eating a tofu based diet will give the individual all of their needed protein supplements. Oprah says, “In addition to being wonderfully inexpensive, tofu is high in protein, low in fat, and very low in saturated fat.” So soy up!
Ingredients
2 cups cooked millets
1 medium onion, diced
1/3 cup water or veggie broth, whichever you prefer
2 cloves garlic, minced
1 tsp finely chopped fresh sage or ½ tsp dried sage
Sea salt, to taste
2 cups finely chopped fresh spinach
½ cup organic savory herb stuffing, grinded
1 cup tofu ricotta cheese
½ cup raisins
1 tbs ground flax seeds
Tofu Ricotta Ingredients
¼ 15oz extra firm tofu
½ tsp garlic butter
½ tsp onion powder
2 tbs of finely chopped fresh parsley
1 tbs nutritional yeast
-Rinse the tofu in dry paper towel, smoosh the tofu and mix with all ingredients in a medium bowl.
Instructions
1. Stir together millet, flax seeds, ground stuffing, tofu ricotta, raisins, and sage in a medium bowl.
2. Sauté the garlic and onion in veggie broth or water for 5 minutes or until soft. Then add the spinach
for 1 minute and transfer to the millet mix.
3. Pat into patties, place in refrigerator for 30 minutes- 1 hour, until hardened.
4. In a pan heat patties for approximately 3-5 minutes per side. Patties should be lightly browned.
Questions: Does this recipe speak to your taste buds? What’s your favorite ingredient? What’s your take on tofu? Share your feedback in the comments section below!
Did this recipe speak to your palate? Take a look at my recipe page!
Connect with Vanessa:
Facebook
Twitter
Pinterest
Instagram @VanessaChamberlin
Make sure to subscribe to receive these weekly episodes, recipes, inspirations and a free copy of my eBook -Gratitude: A Plantfire 4-Course Meal – straight to your inbox!
