Lions Mane Mushroom Fried Steak with Swiss chard, Baked Agave Beans and Spicy Sweet Tots

  • 10-Spicy Sweet Tots
  • Lions Mane Mushroom
  • 2 Leaves- Swiss Chard
  • ¼ lb.- Navy Beans
  • 2 tbsp- Agave
  • Enough to cover- Vegan Mayo
  • Enough to Cover- GF Panko Flakes
  • 1 tsp- Umeboshi Vinegar

Beans: Start this dish with sorting your raw beans. This is to take out all cracked beans and rocks. Then soak if possible for 2-6 hours. Once soaked and sorted, place beans into pressure cooker. Make sure the beans are covered by at least an inch. Please remember to NOT add salt. If you do not own a pressure cooker you can just buy a can of cooked beans. Once cooked, strain most bean juice and place beans back into pressure cooker (in pan if you use a can) add Agave, salt to fit.

Swiss Chard: Using a medium sauté pan, heat on medium. To prep the chard, wash by filling a large bowl with H20. Immerse all leaves without them touching the bottom of bowl. Separate the stems from the leaves and cut stems in small dice. Add to pan with touch of olive oil. Let cook until they get color. Rough chop Chard and add to pan, once wilted finish with Umeboshi Vinegar.

Millet Tots: Preheat oven to 375 degrees. Once oven is ready, bake off Spicy Sweet Tots.

Mushroom Steak: Rub Lyons Main with vegan mayo, coat with panko, pan fry on Medium Heat until golden Brown.

-Enjoy Chef Ko

Marinara dipping sauce with cheesed Italian herb tots

  • 1 Box- Italian Herb
  • 1/4- Onion
  • 2 Cloves- Garlic
  • 1 tsp- Dried Oregano
  • 4 Leaves- Fresh Basil
  • 1 tsp- Sugar
  • 1 tsp- Apple Cider Vinegar
  • ½ Can- Crushed Tomato
  • Heaping tbsp.- Tomato Paste
  • 3 Slices- Field Roast Chao

Preheat oven to 375 degrees. Once oven is ready bake off Italian Herb Tots.

Marinara: Cut 1/8th of yellow onion into fine dice. Add to sauce pan with 1 tablespoon of olive oil on med-low heat. Cook until clear, add chopped garlic and oregano. Stir mix until just turning golden brown. Add ½ can crushed tomatoes, and heaping tablespoon of tomato paste, 1 tablespoon of Apple Cider Vinegar, and sugar and salt to fit. Top tots with Field Roast Choa (one piece cut to fit tots). Re-bake for 3 minutes and plate. Use dipping container for sauce.

Wilted Spinach Salad w Italian Herb Tots, served with apple slivers, dried cherries and pistachio Heidi ho chevre served with Apple cider lemon hot drizzle

  • 5-Italian Herb Tots
  • 2 Cups- Spinach
  • 1/4- Apple
  • 2 oz.- Dried Cherries
  • 4 oz.- Pistachio
  • 1 oz.- Heidi Ho Chevre
  • 1/2-Lemon
  • ¼ Clove Garlic
  • 3 tbsp- Apple Cider Vinegar

Preheat oven to 375 degrees. Once oven is ready start baking tots for 15 minutes. Wash spinach by filling a large bowl with H20. Immerse all leaves without them touching the bottom of bowl. Dry in spinner. Fine chop garlic into mini matchsticks; squeeze lemon juice from a 1/8 of a lemon into skillet pan. Add garlic and 3 tablespoons of Apple Cider Vinegar along with the lemon juice. Don’t heat until salad is done. On serving plate add: Spinach to center, Pistachio clusters in each corner with dried Cherries. Cut ¼ Apple and dress with another 1/8th sliver of Lemon (this is for oxidation) and place in center fanned out. Quenelle mini spoons of Chevre on top of apple. Place cooked tots to sides of Salad. Heat drizzle until boil, turn off burner and add directly to the salad. Enjoy- Chef Ko

Bulgogi Seitan with Italian Herb piecrust, Jasmine Rice and Vegan Kim Chi

  • 7-Italian Herb Tots
  • 1lb –Flour
  • 1-Yellow Onion
  • 2 tbsp- Tamari
  • 2 tbsp- Sugar
  • 1/4-Pear
  • 1 pouch-Grain Trust Jasmine Rice or Trader Joes Jasmine Rice
  • ¼ lb- Daikon Radish
  • Small piece ginger
  • 1 Clove- Garlic
  • 2 tbsp- Apple Cider Vinegar
  • 1/8- Onion
  • 1 tbsp- Korean Chili Powder
  • 8 oz.- Wine or White Grape Juice

Seitan Prep: In a large bowl add flour, make a crater in middle of flour and add H20 little by little. Stir with wooden spoon until you can work the dough with hands. Once this texture is achieved, place dough on countertop or cutting board to work. Work ball of dough to create the gluten. This takes at least 10-20 minutes. (Great workout is a sign you have made gluten). Place dough ball back into bowl and cover with water. Let rest while prepping the Kim Chi. Rinse dough by holding dough in hands while running low-pressure water through it. This takes a little bit to get used too, so remember to keep folding the dough into itself. You want to wash out all the starch and most of the brand. You will know when you are getting close when the water that goes through the gluten is clear not milky. Now you are ready to poach your seitan.

I used wine; you can sub that out for some White Grape Juice and a touch of Apple Cider Vinegar, simmer until liquid is gone, continue to flip while cooking. Let cool. Now you are ready for the Bulgogi marinate:

Use ¼ of yellow onion, cut as thin as possible. Add onion into a bow that has 3 tablespoons sugar. Mix till wet, then add 2 tablespoons of tamari and a touch of toasted sesame oil and mix together. Cut Seitan into thin strips and add to marinate.

Kim Chi Prep: In blender add: 1/8 of onion, one clove of garlic, very small piece of ginger, 2 table spoons of sugar, pinch of salt, ¼ Cup of Apple Cider Vinegar, 1 table spoon korean chili flake and blend. Peal daikon radish and cut into half-moons. Add marinate to radish and mix well.

Tot Prep: Bake 7 tots in a circle of 6 with the 7th in the middle, cook for 7 minutes. Take out of oven and place small cast iron pan evenly over the tots and press them down with the pan right side up. Put back into oven with pan on top, bake for another 7 minutes. Once done, with a spatula scrap tot crust onto serving plate.

Rice Prep: Use Frozen Rice (Trader Joe’s Jasmine, 365 Jasmine, or Grain Trust Jasmine). Microwave or steam Rice for 3 minutes. Use mini cup to form Rice. Knock out rice on cutting board so you don’t ruin your tot crust. Then place rice at bottom right part of tot crust. Sauté Bulgogi until sauce gets caramelized. Add to top left of tot crust, and add Kim Chi to Middle right of tot crust. Enjoy- Chef Ko

Smoked Tofu, Mushroom & Red Onion Kabobs w Italian Herb Tots & Greek Salad

10-Italian Herb Tots

1-Smoked Tofu Extra Firm

½ lb. -Button Mushrooms (all same size)

5-Skewers

12-Cherry Tomatoes

1/8-Red Onion

1/3-Cucumber

½ Can-Black Olive

1 Small Clove-Garlic

2 tbsp-Olive Oil

4 tbsp-Balsamic Vinegar

2 sprigs-Fresh Dill

4 leaves-Fresh Basil

Preheat oven to 375 degrees. Soak skewers in H20. Wash mushrooms by wiping mushrooms with paper towel. Do not wash with H20, this will make your mushrooms saturated with water. Now that mushrooms are cleaned, match size of mushroom to the cubes you cut of the tofu. This is when you smoke your Tofu (if you don’t have time to smoke or you don’t have a smoker, you can just buy baked Tofu). Cut Red Onion in half, then quarters. Use ¾ of the Onion for the skewers as is, leave ¼ for the salad. Now you can start the assembly of your skewers. Start with onion, tofu, and then mushroom. Repeat this step one more time per skewer. This should make 4-5 skewers. Once all skewers are assembled, season with olive oil, salt & pepper, or your favorite salt/spice. Grill 2-3 minutes on all 4 sides.

Set timer for 15 minutes, bake Tots while making the Mediterranean Salad. Start with a medium size bowl. Add 3 tablespoons of Olive Oil, one small clove of garlic that is chopped fine then topped with salt and crush the salt into the garlic to make a paste. Add to olive oil and mix. Slowly drizzle balsamic into the oil while whisking constantly. This should make 3 tablespoons worth.

Now that you’re dressing is done, add the ¼ red onion cut into thin slices. Cut tomatoes in half and add. Use 1/3 english cucumber cut in half, deseed, cut into half-moons and add. Open can of black olives, strain, add half can. Stir, cover, and serve in side bowl. Take tots out of oven. Now you can plate, add fresh herbs to kabobs right before serving. –Enjoy Chef Ko

Vegan Loaded Millet Tots
Serves 2-4

  • 10-Italian Herb Tots
  • 1-Smoked Tofu Extra Firm
  • ½ lb. -Button Mushrooms (all same size)
  • 5-Skewers
  • 12-Cherry Tomatoes
  • 1/8-Red Onion
  • 1/3-Cucumber
  • ½ Can-Black Olive
  • 1 Small Clove-Garlic
  • 2 tbsp-Olive Oil
  • 4 tbsp-Balsamic Vinegar
  • 2 sprigs-Fresh Dill
  • 4 leaves-Fresh Basil

Preheat oven to 375 degrees. Soak skewers in H20. Wash mushrooms by wiping mushrooms with paper towel. Do not wash with H20, this will make your mushrooms saturated with water. Now that mushrooms are cleaned, match size of mushroom to the cubes you cut of the tofu. This is when you smoke your Tofu (if you don’t have time to smoke or you don’t have a smoker, you can just buy baked Tofu). Cut Red Onion in half, then quarters. Use ¾ of the Onion for the skewers as is, leave ¼ for the salad. Now you can start the assembly of your skewers. Start with onion, tofu, and then mushroom. Repeat this step one more time per skewer. This should make 4-5 skewers. Once all skewers are assembled, season with olive oil, salt & pepper, or your favorite salt/spice. Grill 2-3 minutes on all 4 sides.

Set timer for 15 minutes, bake Tots while making the Mediterranean Salad. Start with a medium size bowl. Add 3 tablespoons of Olive Oil, one small clove of garlic that is chopped fine then topped with salt and crush the salt into the garlic to make a paste. Add to olive oil and mix. Slowly drizzle balsamic into the oil while whisking constantly. This should make 3 tablespoons worth.

Now that you’re dressing is done, add the ¼ red onion cut into thin slices. Cut tomatoes in half and add. Use 1/3 english cucumber cut in half, deseed, cut into half-moons and add. Open can of black olives, strain, add half can. Stir, cover, and serve in side bowl. Take tots out of oven. Now you can plate, add fresh herbs to kabobs right before serving. –Enjoy Chef Ko

Spice Roasted Butternut squash and garlic soup with Millet Tots
Serves 2-4

  • 1/2 peeled butternut
  • 1/2 large onion
  • 1 bulb garlic (10-12 cloves)
  • S+P to fit
  • Pumpkin spice
  • Cinnamon
  • 2 tablespoons olive oil
  • 2 cups vegan milk (almond, coconut, etc.
  • 1 cup water (add for right liquidity)

In a roasting pan:

Cut onion into apple slices, de-skin garlic, and peel and cut into similar sized pieces to the onion. Add: S+P and spices and oil and mix all together and roast @ 450 until garlic is golden brown. Take out of oven and put in blender. Add milk and water to fit for texture to the blender.

Slice broccoli and some of the squash as thin as possible. Add brown sugar Salt and pepper and b.b.q. Powder. Roast in the oven for 10-15 minutes or until golden brown. Add your finished silky soup to a bowl, and top with umeboshi vinegar and veggie chips.

-Chef Ko

Almond Butter BBQ Sauce
Serves 2-4

  • 1/4 Cup Justin’s Classic Almond Butter
  • 2 Tablespoons Canola Oil
  • 1/2 Cup Barbecue Sauce (store bought or homemade)

Combine all ingredients in a small saucepan over low heat. Stir until fully combined and heated throughout, approximately 5 minutes. Use for dipping veggies, millet tots or french fries, or drizzle over chicken or tofu for a delicious entree.

– Justin’s

Totchos Casserole
Serves 3-6

  • Box of Millet Tots (about 35 tots)
  • ¼ pound of ground beef/your choice of meat
  • ¼ cup of refried beans
  • ¼ cup of diced onion
  • 1 cup of shredded cheese
  • 2 diced green onions
  • 1 cup of salsa
  • ½ cup of sour cream
  • 1/8 tsp of salt
  • 1/8 tsp of pepper
  • 1/8 tsp granulated garlic

Place Millet Tots in oven for 15 minutes at 375 degrees. While Millet Tots are cooking, begin cooking the ground beef. In skillet add ½ the amount of onions. Once sautéed, add ground beef, garlic, salt & pepper. Once fully cooked, set aside. Take fully cooked Millet Tots and set as base of your totchos pan. Top with beans, beef, cheese, ½ amount of raw onions and bake at 375 degrees for 10 minutes or until cheese is fully melted.

Top with green onions, sour cream and serve with salsa.

-Chef Ko

Breakfast Burrito with Millet Tots
Serves single

  • 1 Flour Tortilla
  • ¼ Cup of refried pinto/black beans
  • 5 Millet Tots
  • ¼ Cup of shredded cheese
  • 2 eggs
  • 1 slice of bacon or preferred meat
  • 2 tbl of salsa

Place Millet Tots in oven for 15 minutes at 375 degrees. Take bacon and cook on skillet, let cool and chop into bits. While Millet Tots are cooking scramble eggs and place aside.

Place tortilla and spread beans evenly throughout. Place cheese, eggs, bacon, cooked Millet Tots and salsa in tortilla. Fold from long ends and roll like a burrito to close. Place in pan or oven to crisp up for 3-5 minutes. Once out of the oven slice in half and serve with salsa.

-Chef Ko

Millet Tots with Lemon Honey Mustard dipping sauce
Serves 1-2

  • 7 Millet Tots per serving
  • 6 tbl Dijonnaise or Dijon Mustard
  • 3 tsp of Honey or Agave
  • 3 tsp of Fresh Lemon Juice
  • Zest of a whole organic Lemon
  • 1/8 tsp of salt

Place Millet Tots in oven for 15 minutes at 375 degrees. While Millet tots are cooking, start your dipping sauce. Place mustard, honey, lemon juice, lemon zest and salt in bowl and whisk together.

-Chef Ko

Waffle Tot Breakfast
Serves Single

  • 5 Millet Tots
  • 2 eggs
  • 3 Shelton’s Turkey Breakfast Sausages
  • Butter and Maple Syrup for Waffles

Batter:

  • 1 ½ cups Ryze Gluten free Yellow Bag
  • 1 ½ teaspoons baking powder
  • 3 tablespoons organic cane sugar
  • ½ teaspoon of salt
  • 2 eggs
  • 1 cup milk or dairy free milk (Almond, cashew, coconut milk)
  • 3 tablespoons unsalted butter (melted)
  • ¾ teaspoon vanilla extract

In a cast iron skillet, add ½ inch of water and place frozen sausage in pan and cover. Cook over medium heat and lift cover after water is evaporated. Cook until all sides are browned. Place Millet Tots in waffle iron for 5-7 minutes or until crispy. While Millet tots are cooking, start your waffles batter. Add all wet ingredients together in a bowl and whisk together. In a separate bowl, add all dry ingredients. Make a center pocket in the dry bowl and add wet bowl to the pocket. Stir until wet is incorporated. Make sure your iron is hot and well oiled, if non-stick then no worries. Scoop about 1/3 cup per waffle. The last step is to cook your eggs, try to use the same skillet as the sausages for easy clean up. Butter and syrup your waffles and enjoy

-Chef Ko

Millet Tot Breakfast Tacos
Serves Single

  • 7 Millet Tots per serving
  • 2 corn tortillas per serving
  • 2 eggs per serving
  • 3 tablespoons of shredded cheese (optional)
  • 1-2 chives or can use 1 green onion
  • Preferred Salsa
  • Preferred Oil
  • Spike Seasoning
  • 1-¼” sliver of butter

Place Millet Tots in oven for 15 minutes at 375 degrees. While Millet tots are cooking, start your corn tortillas. In a medium heated pan, add 1 teaspoon of preferred oil and then place the tortilla in pan and spin with fingers until fingertips feel the heat. If adding Cheese, now is the time. Salt your serving plate with the Spike, place cooked tortilla on plate. Repeat. In Same pan, add butter and two eggs. Turn burner to low and continually stirring eggs with fork until eggs are almost finished, a little raw is what you are looking for. Turn burner off and allows the eggs to finish cooking without being over done, still stir until done. Add eggs to Tortillas and top with Salsa and Chives. Enjoy

-Chef Ko

Millet Tots in Poblano Green Chile
Serves Single

  • 7 Millet Tots per serving
  • 1 Poblano Chili
  • 1 Mini can of Hatch Green Chilies
  • ¼ Yellow Onion
  • 1 Clove Garlic
  • Sirracha
  • Sour Cream
  • Preferred Oil

Place Millet Tots in oven for 15 minutes at 375 degrees. While Millet tots are cooking, start your Green Chili. On an Open Flame (if you have an electric range top, lightly rub chili with oil and salt and place in oven until skin bubbles) Roast all sides until brown, not chard. Cover chili once done cooking in either foil, plastic wrap or in a bowl covered by a towel. Let sit for 5 minutes and then deseed and take off skin. In a low heated pan, add 4 teaspoon of preferred oil and then add your onion and garlic. Let cook until golden brown, do not let garlic get past golden (this is very important). In a blender add: poblano, green chilies, onion & garlic and a touch of salt, make sure to scrap all oil the onion/garlic was cooked in. Pulse until desired texture. Add green chili to your serving plate making a nice bed for your Millet Tots. Top with Sirracha, Sour Cream and Chives. Enjoy

-Chef Ko

Millet Tots Smothered in Vegan Sauce
Serves 2-4

  • 1 box of Millet Tots
  • 1 Jar of Preferred Let Thy Food Sauce

Place Millet Tots in oven for 15 minutes at 375 degrees. While Millet tots are cooking, heat sauce. Once Millet Tots are finished cooking, plate tots in pile and pour sauce just before serving. Enjoy

-Chef Ko

Marley Millet Scramble
Serves Single

  • 1 box of millet tots
  • 2 eggs per serving
  • 2 bacon pieces
  • 3 tablespoons of shredded cheese (optional)
  • 1-2 chives or can use 1 green onion
  • Preferred Salsa
  • Preferred Oil
  • ¼ Avocado
  • 1-¼” sliver of butter

Place bacon in pan and cook until crispy. Place bacon aside and let cool, then cut. Place Millet Tots in pan with bacon fat for 7 minutes turning every 2 minutes. Place Millet tots aside and let cool and then cut in quarters. In same pan, add butter and two eggs. Turn burner to low and continually stirring eggs with fork until eggs are almost finished, a little raw is what you are looking for. Turn burner off and allows the eggs to finish cooking without being over done, still stir until done. Add Millet Tots, Cheese, Bacon and stir. Top with Salsa, Avocado and Chives. Enjoy

-Chef Ko

Millet Tots Casserole
Serves 8-12

  • 1 Box Millet Tots
  • 9 Eggs
  • ¼ cup of Milk
  • 2 cups sausage
  • 1 cup onion- chopped
  • 1 cup bell pepper
  • 1 cup mushrooms
  • 1 cup cheese- shredded
  • Pinch of Salt & Pepper

1) Line bottom of 9 x 13 inch pan with frozen Millet Tots

2) Whisk together ¼ cup milk, 9 eggs and S+P

3) Cover Millet Tots with egg mixture and refrigerator overnight

4) Preheat oven to 350 degrees

5) Add Sausage & Vegetables

6) Bake for 30 Minutes

7) Add Cheese and place back in oven for 15 minutes