Three-Grain Croquettes with Carrot Lemon Sauce

For those of you who are into some really tasty and healthy food, this fits the bill perfectly! Plus, these are baked not fried. I love anything served with a sauce. I mean, slab a tofu. . . and some sauce, I'm good. When I picked up Peter Bereley's amazing cookbook: The Modern Vegetarian Kitchen, I was pleasantly surprised with his palate and assortment of entrees as well as very insightful instruction and suggestions. I highly recommend this cookbook for both its versatility and creative bend. The book has won the James Beard Foundation Book Award as well as the IACP Cookbook Award. It sticks to a mainly vegan design in its recipe offerings. So last night, again, a "five-o'clock" frenzy evening, I was recovering from working in the yard all day and needed something not too heavy and a dish that would accompany my leftover soup plus, would be quick. These croquettes were perfect. If you are averse to some of the grains mentioned, or have your own ideas about what to add, this lends itself nicely to improvising with ingredients. I think what won me over though was the Carrot Sauce--which I renamed Carrot Lemon Sauce because I got this heavenly bottle of lemon olive oil for my birthday and will use it in almost anything right now!

Three Grain Croquettes with Carrot Lemon Sauce

3/4 cup sushi rice (jasmine rice would work, too)

3 tablespoons quinoa

3 tablespoons millet

1 cup veggie stock

1 1/2 cup water

2 tablespoons olive oil

1 medium onion diced

1/2 cup diced red pepper

2 cloves garlic minced

1 celery stalk diced

1 teaspoon paprika

S and P to taste

For the croquettes--preheat oven to 375 and lightly oil a baking sheet. Next, place the grains in a strainer and run cold water over them. Then place them in a medium sauce pan and add the broth and water. Bring to a boil, then cover and simmer until the liquid evaporates--about 20 minutes. Meantime, cook the veggies and seasonings in the olive oil until they are soft. Place the cooked grains into a bowl and add the cooked veggies. Toss well to incorporate. When cool enough to handle, form into about 2 inch balls and place on cookie sheet, flatten with your palm. Bake for 30 minutes. Remove from oven.

Carrot Lemon Sauce

2 teaspoons olive oil

3 green onions sliced thin--white parts only, save green parts

1 teaspoon dried thyme

1/2 teaspoon dried oregano

Spike seasoning or S and P to taste

juice of 1 lemon

2 tablespoons arrowroot powder (can use cornstarch)

2 tablespoons cold water

2 tablespoons lemon flavored olive oil

In a small sauce pan, cook the green onions in olive oil until soft--don't let them burn. Then add remaining ingredients and let simmer for about 10 minutes. Add any other seasonings you'd like at this point. In a separate bowl, mix the arrowroot powder and water and add to saucepan. Whisk well, let come to a boil, then turn off the heat. It should be a little thicker. Serve over warm croquettes!