The Compassionate Cook's Diary

by Celia Fenn

Another Breakfast Idea...and some "Fast" Food...

Here are some ideas that I came across in my recent trip to Germany. The Millet and Apple dish is very German. I found the recipe in a book called "La Vegenista", and translated it myself. My German is not that hot, but the recipe came out great. It's kind of like a porridge with milk and sweetener all in one. German people love Millet. I am not that crazy about it myself, but I liked the way it was used here to make a crust for the Apples, and of course German's do the most amazing things with apples!

The "fast food" ideas were about using what you have in the kitchen and making something tasty very quickly!

Millet and Apple Breakfast Bake


1 can Coconut Milk (400mls)
180g Millet
4 Tablespoons Agave Syrup
1/2 Teaspoon Cinnamon
1 Teaspoon Bourbon-Vanilla Powder
pinch Salt
2 large Apples
Vegan Butter/Margarine
4 Tablespoons unrefined Organic Sugar

First put the can of Coconut Milk in the fridge to cool it so that it is easier to work with.

Cook the Millet in boiling water for about 15 minutes, or until the water is completely absorbed.

Core the Apples and then slice them. Grease a baking dish with the vegan butter and then sprinkle the unrefine organic sugar over the butter. Layer the Apple slices on top.

Place the cooled Coconut milk in a bowl and add the Agave Syrup, Cinnamon, Vanilla Poweder and Salt.

Mix together well. Then spoon over the apples to form a crust.

Bake at 180 until Golden. About 35 minutes.

This is quite a substantial dish which can serve 4 to 6 people, or be saved for more than one breakfast.

Spaghetti with Mushrooms and Fennel and Salad

This was a lunch I made with a friend in about 15 minutes from what we had in the kitchen. It was great!


1 small Fennel Bulb
1 clove Garlic
1 small Onion
Olive Oil
Black Pepper

For the Salad

Green Salad Leaves
Red Bell Pepper
Watercress or Rucola
Olive Oil and Balsamic Vinegar for dressing

First make the Salad by tossing the Salad leaves with the sliced Bell Peppers, Tomatoes and Radishes. Dress with Olive Oil and Balsamic Vinegar just before serving.

For the Spaghetti, cook the Spaghetti in salted boiling water according to instructions.

Chop the garlic clove finely or press, and chop the onion finely.

Also chop the Mushrooms and the Fennel into smallish dice pieces.

Fry the Garlic Clove and Onion in Olive Oil. Add the Mushrooms and the Fennel, and salt. Fry until the Mushrooms and the Fennel are just soft. Ensure that there is enough Olive Oil as this will form the dressing for the pasta.

Pour the Mushroom/Fennel mix over the Spaghtetti and add Black Pepper to taste...not too much. The Spaghetti should be lightly oiled and not dry. Add a little more Olive Oil if necessary.

Dress your Salad and Serve! Enjoy!

...and an even Faster Lunch!

This is the 5 minute lunch...a very yummy fruit plate. It's filling and nutritious for when you need lunch on the go, as I often do!


1 Apple cored and quartered
1 Banana Sliced
handful of Almonds
handful of Pumpkin Seeds

Simply arrange the Fruit on a plate...and enjoy!


Millet : Millet is a form of Grass that we commonly know as "bird seed". While it ia good for birds, it is also good for us, and is widely eaten in sweet or savoury forms. It can be eaten as an accompaniment to a stew, or in sweet porridge form, as in our recipe. Millet is gluten free and is a good choice for people who are gluten intolerant. It is high in Bi vitamins, and so is also beneficial for vegan/vegetarian diets.

Spaghetti: For those of you who can eat wheat, pasta is not a problem, but for those of us who are wheat intolerant, we have to find alternatives. I am not at all fond of wholewheat or rye pasta, I find it too heavy and tasteless. Rice and Maize pasta I find too light and sticky and also fairly tasteless. The best, in my opinion, are spelt, which we used in the recipe above, and the Orgran (Australian) brand of gluten free spaghetti. The best is to experiment and see what works for you.