Monday, April 1, 2013

Sunday Funday

A fun-cooking Sunday.  From a surprisingly amazing smoothie (last recipe in post) to a dessert I was really happy with-- possibly best vegan ice cream I've made yet, lemon flavored.  And a creative farro dish in between.

Vegetable Fried Farro
Four main dish servings.

1 cup farro
2 tablespoons olive oil
1/2 red onion, finely diced
4 carrots, diced
3 garlic cloves, finely chopped
Coarse salt
About 1/2 bunch of kale, destemmed and chopped
Dark sesame oil
4 eggs, whisked

Heat oven to 375 degrees.  Spread farro onto a baking sheet and toast the farro in the oven for 10 minutes.  If rushed, skip this step.  Put on two pots full of water to boil.  Add the farro to one once boiling, and cook for about 20 minutes or to the right level of doneness for you.  Keep the other pot warm so that you can bring it to a boil quickly later.

While the farro cooks, warm the olive oil in a skillet and then add the onion and carrots.  Saute for about 10 minutes, add the garlic, a generous pinch of salt and some pepper and saute for at least 5 minutes more.  Once the farro is done, drain it and leave it in the pot.  Bring the second pot to a boil and add the kale, cook for 5 minutes (or more if you prefer).  Meanwhile whisk the eggs and set aside.  Once the kale is cooked, drain it and toss it in the same pot with about 1 teaspoon of dark sesame oil and a generous pinch of salt; set aside.  Add the farro to the skillet with the onions and carrots, stir fry briefly; turn the heat to medium low and then pour in the eggs, stirring to spread evenly.  The eggs will cook quickly and once they are nearly done, add the cooked kale and stir together the entire contents of the skillet.

Shown served with a spinach and mushroom salad.

Lemon (Vegan) Ice Cream
Use a high speed blender OR soak the cashews for several hours until they are very soft before blending in a regular blender.

1 can full fat coconut milk
1 cup boxed coconut milk (like So Delicious)
About 1/2 cup raw cashews
About 1/2 cup maple syrup, or other sweetener
1/2 cup plus a bit more fresh squeezed lemon juice
Zest from 2 small lemons or 1 large lemon
2 teaspoons corn starch

Blend all the ingredients and either chill for a few hours in the fridge or use the much faster Jeni's home chilling method I described in my last ice cream post.  Once chilled, make the ice cream in your ice cream maker.

Power Juice-Smoothie (aka Juithie)
Two large servings.  Very delicious.  Sweet, but not too sweet.  Tart and tangy, but not overly.

2 sweet apples, cored and chopped
3 pieces kale, destemmed
2 large oranges, peeled and deseeded (I used valencias)
1 small lemon, peeled and deseeded
2 small carrots, rinsed and chopped
Sliced frozen peaches, the equivalent to about 2 peaches
About 3 tablespoons flax seeds
About 1 cup water

Blend thoroughly.

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