Millet "Bread" Balls and Easy Eggplant Dish + Boulder Farmers Market! External Inbox

There's so much to tell you this week. First, please remember to place your order by 6pm today (Thursday) for pick-up on Friday at Savory Spice. Second, we can't wait to meet you all again at Boulder Farmers Market this Saturday October 16 from 8am-2pm. Third, millet, more millet, and eggplant!

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Crispy Millet "Bread" Bites
A few years ago we went to a vegan paleo cooking class and learned to make these super easy crispy millet "bread" balls. We think of them as bread, but technically they don't have any type of leavening agent and frankly you want to eat them right away, as is! The recipe below makes about 6 vegan millet balls, and we'd most likely double it next time because all the kids wanted more. Not only are they so easy to bake, but they are also healthy. The way we love it!

Quick info about millet so you'll feel even better about making them: Millet is an ancient seed with an impressive nutrient profile. They are famed as “poor man’s food grain” due to its affordability. It is a drought and pest resistant crop that survive in a harsh climate and less fertile soil. Millets come with a whopping amount of nutrients including proteins, dietary fibre, and is rich in iron, B vitamin, calcium and antioxidant contents.

Ingredients (for 6 smaller balls - consider doubling the recipe!)
1 cup millet
1/3-0.5 cups oil
Salt
(Any dried herbs you might like - for example thyme, oregano, rosemary)

Instructions
1. Cook millet in 3 cups of water. Be careful for it not to burn. You might want to add some water. Cook for about 15-20 minutes until soft but not mushy.
2. Place in a food processor together with oil and salt (plus any herbs you fancy)
3. Farm balls and place on a cookie sheet. We used a large cookie scoop, but you can form by hand.
4. Bake at 400F for about 15 minutes until crispy on the outside with a golden color.

Enjoy warm!

Easy Eggplant Dish
We didn't quite know what to call this dish. It's a simplified take on eggplant parmesan, without the parmesan since we happened to have a Mexican style cheese mix and olives at home. We considered calling them eggplant towers, because that's what the kids called them. Love to hear how you'll make them and any name you give this dish!

Ingredients
- 4 smaller eggplants or 2 large (the more the merrier)
- Can of diced tomatoes
- Can of green olives coarsely chopped (we love Trader Joe's pitted green olives)
- Smaller diced onion
- 2-3 minced garlic cloves
- Any additional veggie you have at home (we used broccoli, but you can add mushrooms or zucchini)
- 4 cups Mexican cheese (or vegan cheese that melts well)
- Salt, pepper, some cayenne pepper

Instructions
1. Cut eggplants in circles. Place on two oiled baking sheets. Salt and let sit for a few minutes. Brush with oil. Bake in oven at 400F for 10 minutes, flip and bake for another 5-10 minutes. Take out.
2. While eggplant is baking, prepare the sauce. Sauté onion and garlic in some oil. Add the can of tomatoes and other vegetables and sauté until eggplant is done. Spice with salt, pepper, cayenne pepper to your liking.
3. Place one layer of the cooked eggplants in an oiled baking sheet. Layer eggplant, tomato sauce, olives and cheese. Try to get two layers and finish with cheese. Bake for 5-10 minutes until cheese has melted.
4. Serve with the crispy millet "bread" balls and a salad!

Enjoy!

Mark your calendars for the following farmers and holiday market dates!
Saturday October 16 - Boulder
Saturday October 23 - Longmont
Saturday November 13 - Boulder
Saturday December 4 - Denver
(SWEA Swedish Holiday Market))
Saturday December 4 - Longmont (Winter market)
Sunday December 5 - Longmont (Winter market)