4 cups cooked millet
4 cups firm tofu, mashed
1/2 cup smooth, natural-style peanut butter
1 cup fresh parsley, chopped
1 tablespoon onion powder
8 cloves garlic
1 teaspoon salt
3 tablespoons low-sodium soy sauce or tamari
paprika, to sprinkle
sesame seeds, to sprinkle
1. Preheat oven to 350 degrees F. Lightly oil a cookie sheet. Simply mix all the ingredients together, except paprika and sesame seeds.
2. Drop mixture by 1/3 cups onto cookie sheet, and form into beautifully rounded croquettes.
3. Sprinkle with paprika then sesame seeds. Bake for 20 minutes or so, until croquettes seem done.
This meal smells heavenly when it's cooking! I used to have a vegetarian cooking business, and this was a favorite meal of my clients. Its incredible drizzled with cashew gravy (http://vegweb.com/index.php?topic=6975.0 ).
If you wish, you can freeze the croquettes (for later consumption) prior to cooking. Place the cookie sheet with (uncooked) croquettes in the freezer until they can be easily transferred to a plastic zip lock freezer bag and frozen. When you're ready to cook them, heat for 30 minutes at 350 degrees F.