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
