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Sweet Potato Black Bean Millet Casserole

April 18, 2011

The following recipe comes from The Candle Cafe Cookbook from New York’s famous vegan restaurant.

In all honesty I’ve never been to this restaurant nor have I read the cookbook.

I’d like to go and I may just buy the book…..but I just saw a picture.

It was so pretty, I had to make it.

Tell me that’s not a pretty…..

Sweet Potato Black Bean Millet Casserole

4 medium-sized sweet potatoes

1 tbsp miso

1 tsp soy sauce

2 tsp cinnamon

2 cups black beans cooked

1/2 an onion finely diced

4 cloves of garlic minced

2 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

1 tsp cayenne (optional)

1 tsp salt

1 1/2 cups millet

4 cups water

brewers yeast (optional)

Begin by roasting sweet potatoes until soft.

Remove the skin and mash or whip the potatoes with miso, soy sauce and cinnamon.  Set aside. Do not skip the miso because it really makes this top layer.

Next, place the black beans in a pot and add onions, garlic and all spices.   Let this simmer, covered with 1/2 cup of water for 15 minutes.  Remove from the heat and drain any left over liquid.  Using a fork, mash about half of the beans.

While the beans and veggies are softening, add 4 cups of water to a large pot and bring to a boil.   Add millet and cook until all water has been absorbed, about 30 minutes.

Using a springform pan, begin by first adding millet and pressing down firmly.  Next spread the bean mixture (then I sprinkled with 1/4 cup brewers yeast) and finally the sweet potatoes.

Bake at 350 F for 45-50 minutes.     Let cool and remove the ring before slicing.

This made about 8 servings.  That’s a lot but perfect for a dinner party and extra perfect for an add-on entrée to serve if you have vegetarians coming.    Steve immediately drowned his in ketchup…..I took a deep breath and forgave him for thinking it was shepherds pie.    

Although this was delicious, it lacked oomph.  The middle and bottom layer in my opinion needed a little somethin, somethin.     The beans needed more salt, a couple of hot peppers and some lime juice.  The millet also needed salt and butter.    A little richness like butter would really bring out the nuttiness in the grain.   You could really put your own twist on this recipe and with these high fibre healthy carbs and proteins, it would be hard to go wrong.   Add some chopped tofu to the beans, add some feta to the millet.    Different fresh herbs and spices and it could go anywhere.                      Just do it!

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3 Comments leave one →
  1. September 27, 2011 5:32 pm

    i just ate there on sunday. it’s been my favorite restaurant for 20 years! ever since i started being vegan. butter in the millet!!!! gasp!! lol! thank you for this, i was going to wing it and make this for dinner cause it was so good and i thought i’ll just google it and here you are and it!! thanks! oh at the restaurant, the millet layer was thinner and they served it over steamed or sauteed greens, kale and collards, all together it was fantastic!

    • September 27, 2011 9:21 pm

      Tara I’m jealous. I’d love to visit this restaurant. Ok so earth balance in the millet 🙂 I’m sure the cafe has the flavours down perfectly. I love the idea of serving it over kale and collards. Please let me know how it goes when you make it.

  2. October 29, 2011 4:39 pm

    it’s the greeens, they totally make it great, also the second time i made it i used veg broth for the millet and that added to the flavor density. i made it in a baking dish, lasanga size, it lasted forever and i fed the neighborhood, i doubled the beans the second time too. so good! i hope you get there someday. candle 79 is nice too.

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