Since millet takes a good 20 to 25 minutes to prepare, start putting millet into a medium-size pot with water. Bring to a gentle boil, then reduce heat to simmer until millet is cooked.

While millet is cooking, heat a large nonstick skillet over medium heat. Add sliced onion and dry sauté for 4 to 5 minutes or until it starts to brown. Then add sliced summer squash. Stir well and cover. Allow between 4 to 6 minutes to cook. Summer squash will both brown and steam at the same time. When onions are nice and caramelized, and summer squash is cooked, stir in coconut aminos. Turn off the heat and let it sit while you finish the millet.

When the millet is done cooking, stir in the unsweetened plant-based milk, so the millet is a creamy consistency. If you want it even creamier, take an immersion blender and give it a quick zap to break down some grains. Stir in nutritional yeast and black pepper into millet. Salt to taste.

Dish up millet porridge with veggies. Top with fresh herbs, such as parsley, basil, or chives. 

Optional: If you like it spicy hot, add a splash of hot sauce or a pinch of fresh crushed red pepper flakes.