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Ingredients

To prepare sunflower seeds, toast them on a baking sheet at 350°F for 7 minutes;

1 cup uncooked millet

1/2 cup uncooked quinoa

3 cups water or vegetable broth

1 tsp. salt

2 Tbs. olive oil

1 1/2 cups finely diced onion

1 cup shredded carrots

1/2 cup finely chopped celery

5 medium cloves garlic, minced

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1 1/2 cups raw sunflower seeds, toasted and ground

1/4 cup whole-wheat flour

2 Tbs. umeboshi vinegar

2 Tbs. tamari or reduced-sodium soy sauce

1/4 tsp. freshly ground pepper

Red Pepper Puree (July '00, p46), Broiled Vegetables (July '00, p46) and arugula or mesclun (mixed baby salad greens) for serving

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