• 4 cups cooked millet
  
• 4 cups firm tofu, mashed
  
• 1/2 cup smooth, natural-style peanut butter
  
• 1 cup fresh parsley, chopped
  
• 1 tablespoon onion powder
  
• 8 cloves garlic
  
• 1 teaspoon salt (or more, to taste)
  
• 3 tablespoon low-sodium soy sauce or tamari
  
• paprika
  
• sesame seeds
  

This meal smells heavenly when it's
cooking! I used to have a vegetarian
cooking business, and this was a
favorite meal of my clients. It's
incredible drizzled with Cashew
Gravy (http://vegweb.com/recipes/misc/
2427.shtml).

Preheat oven to 350 (F) degrees.
Lightly oil a cookie sheet.

Simply mix all the ingredients
together. Drop mixture by 1/3 cups
onto cookie sheet, and form into
beautifully rounded croquettes.
Sprinkle with paprika then sesame
seeds. Cook for 20 minutes or so,
until croquettes seem done.

Whip up a quick batch of Cashew
Gravy while the croquettes cook!

If you wish, you can freeze the
croquettes (for later consumption)
prior to cooking. Place the cookie
sheet with (uncooked) croquettes in
the freezer until they can be easily
transferred to a plastic zip lock freezer
bag and frozen. When you're ready to
cook them, heat for 30 minutes at
350 degrees.

Serves: 6-8