Cilantro Chutney
Ingredients
1 1/3 C. cilantro leaves
1/4 C. almonds chopped
2 each jalapeno, seeded and chopped
1 slice 1/8 piece ginger
3 Tbsp. maple syrup
1/2 C. orange juice
Salt
Cooking Instructions
Combine olive oil and millet in a pot over moderate heat. Toast the grains, stirring constantly, until darkened a few shades. Add water, bring to a boil, reduce heat, cover and cook until the millet is tender, about 20 minutes, add more water if necessary. Set aside for 10 minutes, then fluff with a fork. Individually steam vegetables until tender crisp. In a bowl, mix seasoned tofu with salt, pepper, millet and vegetables. Mix gently. Moisten hands, divide mixture into 16 flattened balls and form into crack free patties, about 1/2 thick. Pat patties in breadcrumbs so they are coated on all sides. Set aside on waxed paper lined trays. Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side. Keep warm in a 250 degrees oven. Drizzle with chutney and serve with rice pilaf and vegetables. Chutney: combine all ingredients in a food processor and puree until silky. Force thorough a strainer; discard roughage.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)