Millet tortillas with mushroom stuffing

 

Ingredients

Millet tortillas

1⁄2 cups (approx. 225–300 g) millet

water for soaking

handful spinach

parsley

salt

black pepper

garlic powder

olive oil

Mushroom stuffing

500 g mushrooms of your choice

1 medium onion

olive oil

2 garlic cloves, minced

salt

black pepper

parsley

Pink béchamel sauce

3 tbsp vegan butter

3 tbsp flour

500 ml soya milk

1⁄2 tsp ground black pepper

3⁄4 tsp nutmeg

for colour: 1 small beetroot or purple potato, already baked or boiled

Preparation

Millet tortillas

1. Begin by soaking the millets overnight.


2. Using a blender, combine all the ingredients to create the tortilla batter.


3. If the batter appears too thick, gradually add 2 tbsp of water at a time to achieve the desired consistency.


4. Heat 1 tsp of olive oil in a pan to prevent the tortillas from sticking.


5. Pour around 3–4 tbsp of the batter onto the pan, shaping it with a spoon as the thick batter may not spread evenly on its own. Cook the tortilla on both sides, flipping it carefully.


6. Repeat with the rest of the batter.

Mushroom stuffing

1. In a pan, stir-fry the onion, garlic and olive oil until they turn golden and become soft.


2. Add the mushrooms and spices to the pan, cooking them for approximately 5 minutes over medium heat.


3. Continuously stir the mixture to prevent anything from sticking to the pan or burning.

Pink béchamel sauce

1. On low heat, melt the butter in a pan along with some of the milk. Add the flour and stir until well combined, ensuring there are no lumps.


2. Gradually pour the remaining milk into the pan, along with the spices, and bring the mixture to a boil. Stir occasionally until the sauce thickens.


3. Use a blender to blend the béchamel sauce with the beetroot or purple potato until it reaches a smooth texture.


4. The pink béchamel sauce can be stored in the refrigerator for up to 5 days.

About the chef

Alessandro Vitale - Spicy Moustache

Italy/United Kingdom of Great Britain and Northern Ireland

Alessandro Vitale, also known as Spicy Moustache, is a London-based urban farmer, content creator, author and entrepreneur. Alessandro first created his urban garden as a way to reconnect with nature. His personal endeavour has transformed into a successful online presence, where he shares educational content about gardening, maximizing food production in small spaces, foraging for wild food, natural remedies and adopting a zero-waste approach. With just an 8×5-metre space, Alessandro grows his own food and promotes a sustainable lifestyle within cities.