1. Preheat oven to 350 degrees F if you prefer to bake millet balls. In a saucepan, combine the millet, water, onion flakes and sea salt. Bring to a boil, then reduce heat to low and cover, allowing to simmer until all water is absorbed and millet is 'fluffy.'
2. In a saute pan, heat sesame oil and saute the onions, green bell pepper, and celery until browned. Add in the ginger and garlic, then mushrooms. Cook for a few more minutes.
3. In a small dish, combine the tamarind sauce, agave, water, tomato paste and arrowroot powder (adjust flavor as necessary). Add this mixture to the pan and stir. Add in the tomatoes and allow to thicken over low heat.
4. To prepare the millet balls: Place half of the cooked millet in a food processor and process until smooth. Put it in a bowl with the remaining millet and breadcrumbs and add any additional salt or seasonings as you see fit. Allow to cool enough to handle and form into 1" balls.
5. Brown them in a skillet with a little oil or place them on an oiled baking sheet and bake until browned. Place the sweet sour veggies in a deep serving dish and put the millet balls on top. Serve immediately.
Great along with a fresh green salad to start, with and some steamed brown rice on the side. You have a complete and wholesome meal that tastes great!
Source of recipe: My husband is a vegan chef, and since my daughter and I have had to go gluten free, he is always trying to create tasty dishes for us to enjoy. Our diet has been vegan, soy-free, and mostly allergen-free, and most of the time we eat very simple. But being raised in Hawaii, we enjoy a variety of regional foods sometimes. We are able to re-create many of our favorite recipes to suit our dietary needs.