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Mix cooked millet with bechamel sauce. Pour mixture into a casserole dish, sprinkle with bread crumbs or toasted oats and Tamari soy sauce. Bake at 350° until top is browned or place under the broiler.

Variations: Add any sauteed vegetables or cooked chick peas and onions.

BUCKWHEAT GROATS WITH ONION CREAM SAUCE
1 cup buckwheat
1 tsp. sesame oil
2 cups boiling water
Pinch of salt.

Roast buckwheat in 1 tsp. sesame oil over medium-high flame until it has a nut-like fragrance. Pour roasted buckwheat into boiling water and add salt. Lower flame, cover and cook 10-15 minutes. Pour onion cream sauce over the groats and serve.

Onion Cream Sauce:
2-3 onions (slivered)
1/8 cup sesame oil
1 cup rice or whole wheat flour
3-4 cups water
1/4 tsp. salt
Tamari soy sauce:

Saute onions in hot oil until transparent. Add flour and blend. Cool. Gradually stir in water. To prevent onions from sticking to the bottom, continue stirring until mixture boils and begins to thicken. Simmer 30 minutes. Last 5 minutes of cooking time add salt and/or Tamari soy sauce to taste.

Variations: Combine cooked buckwheat and onion cream sauce and place in a casserole. Top with bread crumbs or lightly roasted oat flakes and sprinkle with Tamari soy sauce. Bake at 3750 F. until the top is brown.

WAFFLES
1 cup rice flour
1 cup barley flour
1 cup oat flour
1 cup buckwheat flour
1 cup whole wheat or whole wheat pastry flour
1 tsp. salt
1 Tbs. sesame or corn germ oil
Water

Combine flours with salt. Add, enough water to make a batter that is heavier than pancake batter but that still pours easily. Let the batter sit overnight for best results. Before cooking, add your oil and combine well. Drop onto waffle iron and cook until golden.

Waffles taste great served with sesame butter, vegetable purees such as squash or carrot, cooked whole beans or puree, apple butter or apple sauce.

Variations: Use any combination of flour with the exception of millet and buckwheat which do not mix well. For dessert waffles add roasted and crushed sunflower seeds, chopped roasted almonds, roasted sesame seeds and currants. Try serving topped with bechamel sauce made with half apple juice. Delicious! To make pancakes, use the same recipe but make a thinner batter.

VEGETABLES

Canned and frozen vegetables have little resemblance to their fresh counterparts. The main reason many people do not like vegetables is because they know only the overcooked, stale, tin-tainted, chemicalized variety which lack both taste and nutritional value. Even fresh frozen vegetables come nowhere near having the delicious flavor of really fresh produce.

Unfortunately, many American cooks do not know the first thing about preparing fresh vegetables properly. Throwing a bunch of vegetables in a pot of boiling water not only renders them tasteless but it also destroys much of their nutritional value. If you like to boil some of your vegetables then be sure to add salt to the water, keep the cooking time at a minimum and use the remaining colored water for soup stock. This water contains important nutrients from the vegetables.

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