Tuesday, April 24, 2007

Curried Split Peas with Millet Bread

In a class at Conscious Gourmet we learned a recipe for Curried Split Pea Soup. But today I decided to make a thicker version, instead of a soup, as I love thick bean dishes. I basically used as little water to simmer the beans as I could. Then when everything was cooked and tender, I pureed in my blender a good portion of the batch. I topped my beans with slices of green onions and a few splashes of ume plum vinegar. And I toasted some millet bread to eat with it. This millet bread is really great. It's made at Deland Bakery in Florida, and I am able to buy it at my local natural foods markets. Here is the list of ingredients for the bread: organic millet flour, brown rice flour, water, sea salt. That's it!
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