Tonight I made a batch of millet, referred to as a pseudo-grain because it is actually a seed. It reminds me a bit of couscous because of it's color and texture.
Zucchini was on sale the other day, so I bought two, and decided to cook them up with some salsa, which was inspired by a weird vegan tostada recipe I made for my family a while back when they were willing to try food I made- I just wish I had tried the recipe first, because that one was a bit lacking. Anyway, I sliced the two small-medium zucchinis in half lengthwise then sliced it into half-circles a few millimeters thick. I cooked that up in a cast iron pan, adding some chopped garlic, stirring often. Once the zucchini was pretty tender, I added maybe a 1/3 cup salsa, stirred a few more times. Then I added a tiny bit of tahini (like 1/2 tbsp) and some nutritional yeast. I ate that with some millet. There was enough salt in the salsa to not feel like i had to add any.
I really like this kind of dish with avocado, but since I had none, I added the tahini to give it a little creaminess. At times I have also added greens like spinach.
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