Grains and cabbage are in this season. We’ve paired spelt berries with cabbage and toasted quinoa for a surprisingly upscale result. For this recipe, bypass the packaged shredded cabbage—it just won’t have the same results, or the price value. The trick? Buy a half or quarter head of cabbage and shave it ultra thin on a mandoline.
Rinse and drain soaked spelt in cold water several times. In medium saucepan, combine soaked spelt with 2 cups (500 mL) fresh water. Bring to a boil. Cover and simmer over low heat for about 1 hour, or until some of the grains have popped and remaining grains are tender. Drain and place in large serving bowl.
Meanwhile, in medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups (435 mL) water. Bring to a boil; reduce heat to medium-low; and simmer, covered, until water has absorbed and quinoa is tender, about 12 minutes. Remove from heat; let sit, covered, for 5 minutes; and then fluff with fork. Add cooked quinoa to bowl with cooked spelt and toss grains with extra-virgin olive oil and 1 Tbsp (15 mL) lime juice. Arrange shredded red cabbage, carrots, water chestnuts, and blanched bean sprouts on top.
In medium bowl, whisk peanut butter and tamari together until smooth. Whisk in maple syrup, sesame oil, ginger, remaining 1 Tbsp (15 mL) lime juice, and red pepper flakes. Add more lime or tamari to taste, if you wish. Drizzle over salad, sprinkle with cilantro and roasted peanuts, and serve.
This recipe is part of the 2020 Pantry Essentials collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.