Rosemary Millet and Sun-Dried Tomato Patties

5 Tbsp. olive oil
2 cloves garlic, peeled and chopped
2 Tbsp. fresh rosemary, finely chopped
1 1/2 cups water
1 1/2 Tbsp. chicken-style seasoning
1/2 tsp. sea salt
2/3 cup uncooked millet, rinsed
1/2 cup silken tofu
8 sun dried tomatoes, oil packed and chopped

Warm olive oil in saucepan. Add the garlic and cook until browned. Add rosemary and cook for 1 minute more. Add the water, chicken-style seasoning, and salt. Bring to a gentle simmer. Stir in the millet. Cover and adjust to low heat. Cook without stirring until the millet has absorbed all the liquid and is tender (25 - 30 minutes). Remove from heat and allow to stand, uncovered, for 5 minutes. Cool to room temperature. In a food processor, combine half the millet with the silken tofu and process until smooth. Stir this mixture into the remaining whole millet. Gently add the tomatoes and adjust seasoning. If more flavor is desired, add a dash of Bragg's Liquid Aminos or garlic powder. Form the mixture into 8 small 'cakes' or patties. In a large skillet over medium-heat, warm the remaining 3 tablespoons olive oil until very hot (but not smoking). Gently set the cakes in the oil. Lower the heat slightly and cook, turning once, until crisp and golden brown on both sides, about 10 minutes total.

Yield: 8 cakes, serving 4

*If the mixture needs more binding, add 1 - 2 Tbsp. garbanzo/fava flour.