Serves 6
(For all ingredients, please use organic versions if available)
2 cups millet, rinsed
2 cups spinach
1 zucchini, diced
1 cup (cremini)
mushrooms, chopped
1 can (fire roasted)
diced tomatoes, drained
½ yellow onion, chopped
½ red onion, chopped
½ cup fresh basil, chopped
2 cloves garlic, minced
⅓ cup nutritional yeast
Red pepper flakes
3–4 cups water
2 tablespoons
grape seed oil
Sea salt and
ground pepper to taste



Please visit www.PureLifeChef.com for more info on Chef Rebecca Frye and her vegan recipes

1. Heat 2 tablespoons of oil, add in the yellow and red onions and let them soft.
2. Add in the cremini mushrooms. Move it around.
3. Add in the garlic.
4. Meanwhile, open up a can of fire roasted diced tomatoe, drain off the liquid.
5. Add in some zucchini.
6. Add in some salt and pepper to taste.
7. Add in the spinach and allow it to wilt down fairly quickly.
8. Add in the tomatoes.
9. Mix everything together.
10. Add in the red paper flakes.
11. Add in half of the basil and save the other half to garnish towards the end.
12. Keep stirring.
13. To prepare the millet, take 2 cups of millet that has been rinsed.
14. Put the millet into a saucepan and add 4 cups of water to it.
15. Put the cover of the pan and let it boil. Once it reaches a boil, reduce it to simmer and let it simmer for about 30 minutes until all the water has been absorbed. The millet should be a little bit more moist of texture for this dish.
16. Add in the nutritional yeast to the millet. Mix thoroughly.
17. Take the casserole dish, and lightly grease this with a little bit of oil. Just use paper towel and just rub that around the bottoms and sides of the pan.
18. Take 2/3 of the millet that has been cooked and press it into the bottom of the pan.
19. Use a spoon and spread it through the pan and press down gently.
20. Add the cooked vegetables on top of the millet. Make sure not to transfer the extra juice on the pan. Fill in and press.
21. Add the remaining 1/3 of the millet and put it on top. Smooth it and press it around.
22. Put the pan into the oven at 375 degrees Fahrenheit for 20-25 minutes.
23. There will be a nice crust on the top and and soft and chewy on the bottom.
24. To serve, scoop a nice protion out of the pan and top this with some fresh basil.