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Warm Millet Bowl with Mushrooms and Kale

I’ve been thinking about the ebbs and flows of life lately.

The ups and the downs; the rising and the falling of the tide; the warmth of summer and the cold of winter; the valleys and the peaks; the birth of new life and the passing of another.

These are moments that we remember – whether with immense joy or deep grief. These events are marked in our calendars, a special power given to them, and our memories are almost forever tied to them.

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

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The thing about these moments though, is that they aren’t everyday moments.

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They may punctuate our lives every once in a while – you know, like graduating from university or the first time we receive a salary – but the majority of our lives are not filled with momentous events like these.

Most of our lives are spent in the in-between, waiting.

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

We could be waiting for a big break to get published in a prestigious magazine; waiting for the plane to take off so we can go home; waiting for the doctor to confirm a diagnosis; waiting for a new client to appear; waiting for the year to end; just waiting for something to happen.

In these moments of waiting, as we fidget uncomfortably in our human impatience and our yearning for our dreams to come to pass, it’s easy to get upset.

In today’s fast-paced, instant gratification society, where fast food is the norm and patience is lacking, these moments of in-between seem eternal and make us feel like we’re going nowhere.

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

I know it because most days, I feel like that.

When I sit down to write yet another article or develop another recipe or shoot another picture, I don’t often feel like I’m progressing by leaps and bounds.

I sometimes feel like I’m just going through the motion of things, uncertain of where my future lies, and what will unfold.

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

Yet I’ve come to realize that life is a box of chocolates, as I told you in my previous post.

And sometimes, in an unexpected circumstance, life surprises me in the most beautiful of ways just as I’m doing my own thing and living those in-between moments.

The thing is, we can’t just live for the highs and lows of life; because if we did, then life would not be worth living, given that most of our days are normal, mundane ones that don’t really require to be marked in our calendars or penned in detail in our journals.

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

I’m still learning to enjoy the in-between.

I’m trying to savor the moment that I’m living every single second, even if it’s nothing to exclaim about. I want to cherish each experience I have and appreciate each person that I manage to cross paths with.

Life ebbs and flows like the ocean, rippling softly sometimes and raging hard other times. But when it’s still and quiet and calm, I want to soak in those moments and be thankful that I am living them.

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

A few weeks ago, I sent out my weekly newsletter asking for readers to send in recipe requests.

So many of you replied, and among the responses I got, the recurring theme was requests for gluten-free, veganmain dish and dessert recipes.

(Thank you so much! It means the world to me that I can create recipes that make a difference.)

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

I promised you that I would develop recipes that you need and want, so here’s the first of those.

This warm millet bowl with mushrooms and kale is perfect for dinner on a chilly night; and comforting enough for those in-between moments.

It’s hearty thanks to the sautéed mushrooms, filling because of the fluffy millet, and packs a punch of fibre and nutrients from the kale.

This my favorite type of meal, simply because it’s fuss-free, easy to bring together and can be made in under 30 minutes. Best of all, it’s also gluten-free and vegan, so everyone can eat it.

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

Start off by combining one part millet to two parts vegetable stock in a large pot and bringing it to a boil. Once it starts boiling, reduce the heat to low and cover the pot fully, letting the mixture cook for the next 15 to 20 minutes until all of the liquid has been absorbed.

In the meanwhile, as the millet is cooking, sauté the mushrooms in a large pan over medium heat, until they are cooked, brown and fragrant (this will take you roughly ten minutes).

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

When the mushrooms are ready, add in the torn kale and minced garlic and then sauté the mixture for another five minutes until the kale is bright green and cooked. Finally, add salt to taste.

The millet should be cooked by now, so scoop it out evenly between two bowls, and top each bowl with the sautéed mushrooms, kale and garlic.

All that’s left to do is to tuck into this warm millet bowl with mushrooms and kale and enjoy!

Warm Millet Bowl with Mushrooms & Kale (Gluten-free, Vegan)

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Warm Millet Bowl with Mushroom & Kale (Gluten-free, Vegan)


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Description

A comforting, warm bowl filled with millet, sautéed mushrooms and kale to fill you up. Gluten-free and vegan.


Ingredients

Units Scale
  • 1 cup millet
  • 2 cups vegetable stock
  • 3 cups sliced mushrooms (I used a mix of button and portobello mushrooms)
  • 3 cups torn kale (I used a mix of green and black kale)
  • 3 garlic cloves, minced
  • Salt to taste

Instructions

  1. Combine millet with vegetable stock in a large pot and bring to a boil, then reduce heat to low and cover the pot.
  2. Allow the mixture to cook over the next 15 to 20 minutes, until all the liquid has been absorbed. Fluff millet and set aside.
  3. In a large pan over medium heat, sauté the mushrooms until they are cooked and brown (about 10 minutes), then add in the kale and minced garlic, and cook for another 5 minutes until kale is bright green and cooked.
  4. Add salt to taste.
  5. Divide millet evenly between 2 bowls and top each bowl with the sautéed mushrooms, kale and garlic before serving.

Notes

Inspired by: Oh She Glows

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Dish
  • Cuisine: Gluten-free, Vegan

Simple Healthy Breads & Treats (E-Cookbook)

8 Comments

  1. I thank you for what i read about the Art of Waiting. I don’t have enough words to write my feelings when i read it, i would like to just say thank you, you are blessed.
    pawan coomar

    1. Hi Pawan, thank you so much for your kind words. I’m glad you enjoyed the post, and definitely glad to have you here!

  2. Can’t wait to try this recipe when I get back home.
    Waiting is one of the hardest things yet it reveals and surfaces much (good, bad or ugly) in a person. The in-between times, I feel, are what prepares us for the highs and lows in different areas of our lives.

    1. Hey Lena! How’s it going in China? Hope you’ll enjoy the recipe – it was created with you in mind 🙂 Agree with you totally; the in-between times are what really prepares us for the highs and lows..waiting is hard but it shapes our character! Sending love.

      1. China? Hahaha. I’d say we’re in the in-between season right now. Some days feel like summer; some days like Autumn.

        1. I know!!! Here in BA the seasons are the other way round, but they also feel like the in-between – some days feel more like winter (like yesterday when it was all cold and rainy and windy) and today it feels just like spring with the sun shining bright and warm!!

  3. Thanks Felicia for reminding us that it is the little things in life that adds up. Whilst we enjoy the high moments and sail through the low period, it is indeed the in-between that makes much of our life.

    When I begin to be self aware and trasure the in-between moments, I realise life has so much to offer. So let us all try to enjoy life more fully by making the in-between moments count.

    I love you 🙂
    Mum

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