Desert Greens Cafe Recipes By Executive Chef Matt Baer

Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council <http://stratsoy. Ag. Uiuc. Edu/~in-qssb/welcome. Html>

1. Prep all vegetables according to recipe requirements.

2. For the tofu: Combine sesame oil, tamari, garlic powder, and paprika in a small mixing bowl. Place the tofu on a pan with another pan on top of the tofu (to press the tofu). Leave pressed until water is removed. When all water is removed, slice into battonettes (small baton shapes). Place tofu into marinade, then put on parchment paper and bake at 350 degrees for 17 minutes or until crispy.

3. For the millet: Bring 1-1/2 cups of water to a boil in a small saucepan with a pinch of sea salt. When water starts to boil add the millet and reduce heat. Cook on heat for about 5 minutes, then remove from the stove and allow mixture to steep. After 5 minutes, place in a mixing bowl and add grated onion and grated jicama to the millet. Product will be soft. Form millet into discs and place on greased parchment paper. Bake at 350 degrees for 15-25 minutes.

4. For parmesan ring: Cut parchment paper into 2-1/2 x 9-inch sheets. Preheat oven to 400 degrees. Spray parchment with vegetable spray and graciously sprinkle parmesan cheese on the paper. Bake for 7 minutes or until golden brown. Remove from the stove quickly and form ring around any size can. Size will be based upon personal preference. When ring cools remove parchment paper and product will be self standing.

5. Finally, toss salad with remaining vegetables and place in parmesan ring. Add tofu and millet discs to your plate, then drizzle 1 ounce of ponzu vinaigrette (recipe follows) over the top of the salad.

fat, 9 grams total fat (28% of calories), 16 grams protein (21% of calories), 38 grams carbohydrates (51% of calories), 8 mg cholesterol, 3 grams fiber, 1, 019 mg sodium.