A new week, a new dish, another smile from ear to ear. Slightly cringe, but true. I’ve been meaning to cook with farro for a VERY long time and that day, finally arrived. I’ve actually only had it once before but fell in love pretty quickly. I’d say it’s a mix between rice, pearl barley and bulgur wheat. I mean, does that not just sounds great. The texture is quite uncanny, but I think that’s why I like it. I’m excited to get a little more creative with it in the colder months. However, disclaimer.. I definitely do not want those months yet, I’m quite enjoying the sunshine thank you very much!
This recipe was inspired by a sudden urge for something rich and tomatoey, Italian vibes but wasn’t a bog standard pasta. It was slightly on the chilly side and had been raining (you know last week, the weather was just a fail TBF).. so yes, I guess in a way, my mind, body and probably soul was craving something hearty and warming, yet still deliciously fresh. I mean, that makes total sense in my brain, however I am aware it might sound a little bizarre.
I’ve been a bit obsessed with grating courgette too as of late. It amazes me how one vegetable can taste so different when chopped differently, or cooked differently. For example, the beloved carrot. When steamed, they are super sweet and almost buttery. When raw, they are just beyond moreish.. you get the idea. Grated courgette is a revelation in itself, trust me.
Anywho, no recipe or dish (in my opinion anyway), is complete without some kind of sauce or condiment, am I right or am I right. It only seemed appropriate to use up some cashew I had in my cupboard. I’d run out of silken tofu, which if you’ve been watching my lastest Instagram stories or posts, you’ll know, again, OBSESSED. Baring in mind I’d given this dish some good thinking time in the morning, I had enough time to soak my cashews for a few hours, naturally. I am currently saving for a vitamix, which even the thought of makes me excited, but in the case, the trusty Nutri-bullet did the job. So without going on and on, and on… one sexy dish indeed.
Oh, PS! If you haven’t already.. you can now subscribe to newsletters.. yes you heard, NEWSLETTERS! About time I got my act together right!
Tomato Stewed Farro w/ Shredded Veg + Lemon Cashew CreamPrint Recipe
- Lemon Cashew Cream:
- 1 cup cashews - soaked for at least 4 hours
- 2 tbsp lemon juice + pinch of zest
- 1 tsp white wine vinegar or apple cider vinegar
- 2 tsp dijon mustard
- 2 tbsp - 1/3 cup water
- Tomato Stewed Farro:
- 1 shallot - finely chopped
- 1 clove garlic - crushed/minced
- 1 cup farro
- 2-2.5 cups water
- 1 low salt veggie stock cube
- 150g cherry tomatoes
- 5 tbsp tomato puree
- 2 tbsp coconut aminos *balsamic vinegar is also great
- 2 heaped tsp oregano
- Large handful fresh basil
- Shredded Veg:
- 1/3 head red cabbage - finely chopped
- 1/2 small (or 1 whole) courgette - grated
- Large handful Kale - roughly chopped
- 1/3 head broccoli - florets
- 8 yellow vine tomatoes - quartered
- Large handful parsley - finely chopped
- Large handful Basil - finely chopped
- 1 lime - juiced
- 1 tsp balsamic vinegar
- Small knob ginger - minced/grated
Lemon Cashew Cream:
Soak your cashews for at least 4 hours, the longer the better. I like to do this before I go to bed so that they are super soft the next day.
Add all of your ingredients to a high speed blender - add the water bit by bit. Blend until smooth and creamy. Place in a jar/bowl and put in the fridge whilst you make the rest of the dish.
Tomato Stewed Farro:
Measure out your farro and rinse well under cold water.
In a saucepan, with a dash of water sweat your onion and garlic until fragrant.
Add the rinsed farro along with the water, stock, tomatoes + puree. Stir well and bring to a boil.
Once boiling, lower to a simmer and add your coconut aminos, oregano and fresh basil. Season with salt and pepper to taste.
Simmer for around 25 minutes, until the grain has soaked up all of the liquid and becomes soft in texture. You may need to add a tad more water through out so that it doesn't dry up and the farro cooks through.
Steam your broccoli and kale until tender; you will need to put the broccoli to steam first, then add your kale after a few minutes. This will take around 8-10 minutes. Allow to cool after cooking.
In a bowl, add your cabbage, courgette, tomatoes and herbs. Add your broccoli and kale to bowl and mix.
Add the lime juice, balsamic vinegar and grated ginger, mix well.
Season with salt and pepper if necessary.
To put together:
Simply plate up your dish by separating the stewed farro amongst two plates/bowls, add a side of the veg and then drizzle over the lemon cashew dressing.
This is really nice with some fresh sourdough. That way you can mop up the tomatoey goodness or even eat it as an open sandwich type of sitchu.. add a dollop of hummus and NOW we're talking right!