Seoul Vegan Potluck, the once a month veg food fest had its fifth meet-up last weekend in Kyungnidon. The November Thanksgiving event was held on a gorgeous rooftop overlooking the city skyline. The weather was perfect, albeit a little chilly, but potluck-goers were more than happy to snuggle up next to the fire pits with a blanket and a plate full of vegan Thanksgiving goodness. This month’s potluck saw the biggest crowd to date and some of the most delicious food yet. Yogi Tea came out to show their support and hand out free packets of their fantastic tea and as always and were selling their cookbooks and vegan snacks.

There were so many delicious recipes at this month’s potluck, but this Warm Apple Millet by Chincha contributor and November potluck host Stephanie Pizzo was just the thing for the occasion. Warm, hearty, spicy and fragrant, it was perfect served with some spicy mulled wine.

Warm Apple Millet Recipe


5 apples, wedged or sliced in varying sizes
5 Cinnamon sticks
3 mandarin oranges
1 large chunk of fresh ginger, grated
1 carrot, grated
a good sprinkling of organic brown sugar
a healthy drizzle of rice syrup
a generous handful of raisins and pumpkin seeds
1 C light / organic apple juice and some water
cardamon to taste
fresh pineapple sage
a sprinkle of salt
1-2 C cooked millet

In a large wok, boil the apple juice, water, and cinnamon sticks. Add in some cardamom and ginger. When the liquid is boiling add in your apples, half of your oranges, and some of your raisins and pumpkin seeds. Sprinkle again with cardamom and top with sugar and some rice syrup for desired sweetness. Give it a good mix. Keep it on a boil for a few minutes, and then lower to a simmer. Grate half of your carrot over the mixture. Cover and let it sit. Watch the mixture and throughout the simmering and make sure to turn and stir every so often so the bottom doesn’t soak too much. Add in some more grated carrot, orange, ginger, pumpkin seeds and raisins for different textures so not everything goes soft. You can do the same with the apples so some are more crispy and others are totally caramelized. Mix in the millet, but only enough to make it a little mealier. Cook until desired texture is reached! Top with some chopped pumpkin seeds, a drizzle of rice syrup, and fresh chopped sage.

The next is scheduled for December 16th. Keep up with SVP on their for all the info!

Writing and table shot by Claire Harris of Kimchi Tacos

Recipe and close up shot by Stephanie Pizzo

Print Friendly