---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian
       Yield: 1 servings
       2 c  Millet;cooked, cold*
            -about 3/4 cup uncooked
     1/2 c  Hazelnut (filbert)flour; OR-
     1/2 c  Almonds; ground or other
            -ground nuts
       2 tb Arrowroot powder;-OR-
       2 tb -unbleached flour;or kamut
 ---------------------------REMAINING INGREDIENTS---------------------------
       2 tb Oil, natural; up to 3 tbsp
       1 c  Onions; chopped
       1 c  Brocolli; chopped small -OR-
       1 c  -asparagus; chopped small
       1 c  Carrots; chopped small
       1 c  Mushrooms; up to 1 1/2 cups
       1 c  Celery; chopped small -OR-
       1 c  -Bell pepper; chopped small
     1/2 c  Olives, black; chopped
            -or green olives; chopped
       2 ea Garlic cloves; minced
       2 ea Vegetable bouillon cubes
       2 ts Tamari soy sauce; up to 3 ts
            -or miso
       2 tb Parsley, fresh; chopped
            -up to 3 Tbsp
       1 ts Dill weed
       1 ts Paprika
     1/2 ts Majoram
     1/2 ts Thyme
     1/4 ts Sea salt; especially if
            -unsalted vegetable bouillon
            -is used
     1/2 c  Almonds; roasted at home
   * to cook millet, use 2 1/2 cups water per 1 cup dry millet. It does not
   usually need prewashing. Cook 40-55 minutes and use as a substitute for
   rice  in rice dishes. This is one of the best grains, high in vitamins and
   very alkaline.
   Mix cooked millet, hazelnut flour (or ground nuts) and arrowroot powder (or
   substitute flours) together. Heat the oil and saute the onions, brocolli
   and carrots until semi-tender. Add the other vegetables and saute another
   1-2 minutes more. Break up the bouillon cubes in the stir fry and mix them
   well with everything else. Remove the saute from heat and mix it well with
   the millet-flour mixture. Roll it into balls, using 1/8 - 1/4 cup for each
   ball. Bake the balls at 400F for 18-22 minutes until hot and toasted for a
   wonderful flavour.
   Serve with Arrowroot sauce, Mushroom Gravy, Vegetarian Gravy or Toasted
   Cashew or Sesame Sauce. Incredibly delicious!
   The 1/8 cup balls may be stir fried in a lightly oiled frying pan and
   served as “meat balls” with spaghetti and tomato sauce or they may be eaten
   plain or serve as suggested above. Cold leftover balls keep 4-6 days
   refrigerated. They are terrific for lunches and snacks - a wonderful
   protein  and vitamin lift. MAKES: 2-4 dozen
   VARIATIONS: Rice or Quinoa Vegetable Balls: Instead of millet, brown rice
   may be used. Cook 7/8 cup rice in 2 1/4 cups water so that the rice is very
   tender. For Quinoa Vegetable Balls, cook 1 1/8 cups quinoa in only 2 cups
   water so that the grain will be less tender than usual. Measure 2 cups of
   the cold cooked grain before using in the recipe. Other grains may also be
   used. Experiment with kasha, buckwheat, pot barley, bulgur or other whole
   Millet, Rice or Quinoa Vegetable Burgers Prepare the Wonderful Millet
   Vegetable Balls (or the grain you are using as above) and use 1/2 to 3/4
   cup of mixture for each burger. Lightly coat the burger with whole wheat,
   kamut or spelt flour. Grill them for 4-5 minutes on each side on
   medium-high heat in a skillet or on a griddle. serve with natural ketchup,
   mustard, pickle and a bun if desired.
   Tofu Vegetable balls or Burgers Prepare the Wonderful Millet Vegetables
   (above) except use 1 lb of regular tofu, crumbled instead of the millet.
   T.V.P. Vegetable Balls or Burgers Prepare the Wonderful Millet Vegetable
   Balls (above) but in place of the millet use 1 cup texturized vegetable
   protein (T.V.P.) or texturized soy protein soaked in 7/8 cup boiling water
   for 10 minutes or until the T.V.P. expands and softens.
   SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan