This one is for your millet leftovers:
Add to your cooked millet, vegan creamcheese (Tofutti creamy smooth), pepper, salt, chickpea flour, soy flour and a little soy-creamer. Shape in small patties and fry in a pan.
Serve with a stew of zucchini and chickpeas. You know how it goes:
cut onion, press some garlic cloves, saute them in olive oil, add diced zucchini and a few spoons of the chickpea liquid (use only this if your chickpeas are freshly cooked otherwise use some water), cover the pan, simmer for a few minutes, then add chopped carrots, simmer for 5 min more. Meanwhile you can add a few raisins and the following spices: 1 tablespoon ground cumin, 1 tablespoon paprika, 1/4 tablespoon cayenne powder. After 5 min add the cooked chickpeas, 1 dl passata and salt and pepper. Simmer another 5 minutes.