There’s a lot of information about the diet while breastfeeding. Unfortunately, there’re also a lot of myths especially when vegan mothers are considered. The reason is simple: lack of understanding and lack of knowledge about vegan diet. K.’s due date is getting close so we’re going to post more recipes for breastfeeding vegan mums. Here’s one breastfeeding meal idea - but remember to remove garlic and chili from the ingredients’ list if you are a breastfeeding mum.
Ingredients:
100g dry millet
1 bay leaf
5-6 black pepper grains
2 allspice berries
2 carrots
a piece of celery
1 parsley root
1 onion
1/3 chili pepper (optional)
garlic fresh/ dried
chopped parsley leaves (about 2 tbsp)
salt
black pepper
millet flakes/ flour/breadcrumbs to coat cutlets
olive oil/ vegetable oil for frying
Dill sauce:
1 cup plant based milk (e.g. soy milk)
1/2 cup water + 2 tbsp wheat flour
dill (minimum 1/2 cup chopped dill)
1 bay leaf
4 black pepper grains
2 allspice berries
dried garlic (optional)
Cook millet in salted water with bay leaf, a few pepper grains and allspice berries. Leave cooked millet in the pot under cover. Peel and grate the carrots, parsley root and celery on the large holes of a box grater or using a food processor's grating attachment. Dice the onion, chop chili pepper and parsley leaves finely. Preheat 2 tbsp of olive oil in the deep frying pan. Add onion, garlic, chili pepper and fry until the onion is golden. Then add grated veggies and fry for 4-5 minutes while tossing. Leave the veggies to cool. Then add drained millet. Season with salt and pepper, add chopped parsley leaves and mix well. Leave the millet balls mixture to cool for a few minutes. Form small balls (the size of a walnut) out of the millet balls mixture. Coat each ball in a flour/ breadcrumbs or millet flakes.
Fry both sides on vegetable oil/ olive oil until golden brown. Transfer to paper towels to drain any excess oil.
Prepare the sauce. In a pot combine soy milk and dill and cook over low heat for about 3 minutes. Then add water combined with flour. Add the spices and mix well. Cover and cook over low heat for about 5-8 minutes, stirring occasionally. Then put millet balls into the sauce.
Serve with a salad (e.g. fresh cucumber salad), potato puree etc. Enjoy!
Etykiety: english, main course, millet, recipes
