well with everything else. Remove the saute from heat and mix it well with the millet-flour mixture. Roll it into balls, using 0. 125.25 cup for each ball. Bake the balls at 200ºC for 18-22 minutes until hot and toasted for a wonderful flavour. Serve with Arrowroot sauce, Mushroom Gravy, Vegetarian Gravy or Toasted Cashew or Sesame Sauce. Incredibly delicious! The 0.125 cup balls may be stir fried in a lightly oiled frying pan and served as "meat balls" with spaghetti and tomato sauce or they may be eaten plain or serve as suggested above. Cold leftover balls keep 4-6 days refrigerated. They are terrific for lunches and snacks a wonderful protein and vitamin lift. MAKES: 2-4 dozen VARIATIONS: Rice or Quinoa Vegetable Balls: Instead of millet, brown rice may be used. Cook 0.875 cup rice in 2.25 cups water so that the rice is very tender. For Quinoa Vegetable Balls, cook 1.125 cups quinoa in only 2 cups water so that the grain will be less tender than usual. Measure 2 cups of the cold cooked grain before using in the recipe. Other grains may also be used. Experiment with kasha, buckwheat, pot barley, bulgur or other whole grains. Millet, Rice or Quinoa Vegetable Burgers Prepare the Wonderful Millet Vegetable Balls (or the grain you are using as above) and use half to 0.75 cup of mixture for each burger. Lightly coat the burger with whole wheat, kamut or spelt flour. Grill them for 4-5 minutes on each side on medium-high heat in a skillet or on a griddle. serve with natural ketchup, mustard, pickle and a bun if desired. Tofu Vegetable balls or Burgers Prepare the Wonderful Millet Vegetables (above) except use 1 lb of regular tofu, crumbled instead of the millet. T.V.P. Vegetable Balls or Burgers Prepare the Wonderful Millet Vegetable Balls (above) but in place of the millet use 1 cup texturized vegetable protein (T.V.P.) or texturized soy protein soaked in 0.875 cup boiling water for 10 minutes or until the T.V.P. expands and softens. SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan