Family Friendly Snacks

Millet Cakes with Carrots & Spinach

Millet Cakes with Carrots & Spinach

Millet Cakes with Carrot & Spinach

Adapted from The Complete Plant Based Cookbook by America’s Test Kitchen

Makes about 24 rounds


  • 1 cup millet
  • 2 cups water
  • 3 teaspoons olive oil
  • 1 shallot, minced
  • 6 ounces baby spinach, chopped
  • 3 carrots, scrubbed and shredded
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • ¼ cup plain yogurt (plant-based or regular)
  • ¼ cup ground flaxseed
  • 3 tablespoons minced cilantro
  • Oil spray (avocado or olive)
  • Dipping sauce such as chutney, chimichurri, marinara, or yogurt sauce. An easy sauce uses yogurt mixed with a generous squeeze of lime, a pinch of garlic powder, salt and pepper.



  1. Preheat the oven to 375°F (or convection 350°F) and line two baking sheets with parchment paper. Spray the paper with olive or avocado oil spray.
  2. Add a teaspoon of olive oil to a nonstick medium saucepan and heat over medium-high heat. Add the millet and toast, stirring for about 3 minutes. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 to 20 minutes. Turn off the heat, and let stand, covered, for 10 minutes. Then transfer to a large bowl.
  3. Heat 2 teaspoons of oil in a nonstick skillet over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the carrots and spinach, cooking until the spinach wilts, about 3 minutes more. Stir in the garlic, curry powder, turmeric, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with millet.
  4. Add the yogurt, flax and cilantro to the millet mixture and stir until combined. Let sit until the mixture holds together, about 10 minutes. Use a 2-tablespoon measure (or small ice-cream scoop) to create a rounded mound of the mixture on the prepared (sprayed) parchment sheet, pressing to a ½-inch-thickness round. Repeat with the remainder of the mixture.
  5. Spray the top of the cakes with oil spray and bake about 25 minutes or until the edges are crispy and slightly browned. Sprinkle with salt.
  6. Serve with sauce of your choice.  Garnish with cilantro if desired.

Vegetable Korma

Vegetable Korma

A classic comforting Indian dish featuring lots of veggies and the anti-oxidant powerhouse, turmeric. Don’t forget to add the black pepper as it increases the absorption of the active ingredient in turmeric (curcumin) by 2000%!

Makes 6 servings 


  • 1 cup cashews
  • 6 small red or yellow potatoes, diced
  • 3 small carrots, sliced
  • 1 small head cauliflower, cut into florets
  • 1 cup green beans, cut in 1-inch sections (optional)
  • 1 onion, coarsely chopped
  • 1 (14 oz) can canned fire-roasted tomatoes, undrained
  • 1 cup canned coconut milk
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon powdered ginger
  • 1 teaspoon coriander
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup frozen peas (optional)
  • Cilantro and additional chopped cashews for garnish (optional)


  1. Boil 1 1/2 cups water in microwave or on stovetop and add the cashews, allowing to sit for 15 minutes to soften.
  2. Add the potatoes, carrots, and cauliflower to a large pot. Add 2 cups water, cover and steam for 10 minutes, or until the vegetables are tender. If using green beans, add them halfway through the cooking time. Drain and set aside.
  3. While the vegetables are cooking, add the onion, fire-roasted tomatoes, cashews and coconut milk to a blender, and blend until smooth.
  4. Add the olive oil to the now empty pot over medium heat. Add the spices (garlic through turmeric) to the pan, stirring and warming until fragrant. Be careful not to scorch.
  5. Pour the tomato mixture into the pot, stirring to combine. Simmer the sauce on medium-low for about 20 minutes, covered, adding water as needed to keep a thick soup consistency.
  6. Add the drained, cooked vegetables, salt, pepper (and the frozen peas if using) to the pot and warm through, about 5 minutes.
  7. Taste, adjusting seasonings as desired.
  8. Serve with rice, naan or other flatbread. Top with cilantro and chopped cashews before serving, if desired.