Steam over boiling water for about 10 minutes, or until just tender when pierced with a fork. Scrub potatoes and cut into Y2-inch cubes. Simply substitute 1 cup of well-rinsed quinoa for the millet and proceed as described, reducing the' total cooking time to about 15 minutes. Quinoa is also delicious prepared in this manner. When millet is tender, place it onto serving plates and top with a generous amount of gravy. Return blended mixture to the skillet; heat gently, stirring occasionally, until hot. Add additional water for a thinner gravy. Blend until completely smooth.

To the blender add beans with their liquid, soy sauce (if used), poultry seasoning, and Y2 cup of the water. Transfer onion and cooking liquid to a blender. Add X cup of the water, stirring to remove any stuck pieces of onion from the pan. Add another X cup of the water; continue cooking about 5 minutes until it too has evaporated and onion is lightly browned.

Cook over high heat about 5 minutes, stirring frequently, until all the liquid has evaporated. Heat remaining oil (if: used) in a medium-size skillet, then add onion (if used) and X cup of the water. (Stir occasionally during this time; add a bit more water, if necessary, to prevent the mixture from sticking.) !; Stir in cauliflower, then cover and cook for another 15 minutes, or until millet is tender and all the water has been abs6rbed. Bring to a simmer, then cover and cook for 10 minutes. Then stir in 2Y2 cups of the boiling water; add salt. Add millet and continue cooking for about 2 minutes. Repeat with the remaining dough. Cook rolled dough for about 2 minutes each side, or until the cooked surface appears dry with small brown flecks. Heat an ungreased heavy skillet (cast iron works well). Use a rolling pin to flatten it into a Ys-inch-thick round, starting at the middle of the dough and rolling toward the outside edges.