John Myers
Ingredients for 2 servings:
- 200 g tofu, plain
- Soy sauce (Tamari)
- 1 cup millet, approx. 180 g
- Water, hot
- 2 cups water
- 1 tsp ground turmeric
- 1 tbsp coconut, grated
- 6 bell peppers, approx. 1 kg
- 1 tsp vegetable broth, granulated
- Water
- 30 g ginger, finely chopped
- 5 grains of pepper, ground
- 1 tsp coriander, ground
- 4 tbsp coconut, grated
- 3 carrots, approx. 100 g
- Wine, white, good dry
- Margarine, unhydrogenated for greasing.
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
gluten-free + egg-free + dairy-free + vegan
Serves two to three. Cut the tofu into small pieces and sprinkle with tamari, turning frequently, and marinate for about 30 minutes. Rinse one cup of millet in a fine-mesh sieve with hot water to remove any bitterness. Then add the millet to two cups of boiling water with turmeric and 1 tbsp coconut. Reduce the heat when the water level is below the surface (about 8-10 minutes). Turn off the heat, cover, and let it swell for about 10 minutes. The millet will then be dry, grainy, and white, well, burst. Cut the tops off the peppers so that the pods fit upright in two ovenproof bowls with lids. Steam the pods in the boiling water for about 5-10 minutes, then drain. In a large bowl, finely chop the pepper caps and ginger, add the ground peppercorns, coriander seeds, and 4 tablespoons of grated coconut. Finely grate the carrots, drained tofu, and cooked millet, and mix everything together. If you like, you can also add the drained tamari. Grease two one-liter ovenproof bowls with unhydrogenated margarine, cover the bottom with a little of the millet and vegetable mixture, fill the peppers with this mixture, and place three peppers in a dish, then spread the remaining mixture around the peppers. Pour the wine into the bowls around the outside of the peppers; it should be about 1-2 cm deep. Close the lid and bake in a cold oven at approximately 160°C (convection oven) for about 40 minutes; the wine should be bubbling. My own recipe
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