Ingredients - Dill dipping sauce • 1/2 cup dried navy beans, soaked • 1/4 cup raw cashews, soaked in water for up to 2 hours to soften • 1/2 cup fresh dill fronds • 2 tbsp fresh lemon juice • 2 cloves garlic • pinch of freshly ground black pepper • sea salt, to taste
Ingredients - Millet cakes
• 1 1/2 cups millet
• 1 tsp ground turmeric
• 2 lbs white sweet potatoes (about 2 large), peeled and cut into 2-inch pieces
• 1 cup carrots, grated
• 1 cup green beans, small diced
• 1/2 cup green onions, white and light green parts, minced
• 2 tbsp lemon zest
• 1/4 tsp freshly ground black pepper
• sea salt, to taste
After soaking your navy beans at least 8 hours, put them in a pot covered with water, cook 20-25 minutes until tender. In a blender, combine the cooked beans with their liquid and the cashews with 1/2 cup additional water along with the dill, lemon juice, garlic, pepper and salt to taste. Blend until well combined. Taste and adjust the seasoning. Transfer the sauce to a covered container and chill until ready to serve. This sauce can be stored in the refrigerator for up to 5 days.
Millet Cakes - Cook millet it about 3 cups water along with tumeric for about 10 min. Set aside and fluff with a fork. At the same time, steam your sweet potatoes for about 10-12 minutes until fork tender and set aside to cool to room temperature. Mash millet and sweet potatoes together and add the rest of the ingredients and combine well. On a parchment lined baking sheet drop about 1/2 c at a time, form into cakes and bake 30 minutes until they begin to brown and start to form a crust. Flip over and bake about another 30 minutes. When done, serve with dill dipping sauce as an appetizer or a side dish.