5
GREAT GRAIN SOUPS AND SALADS
Grains can find their way into any course. Don’t believe us? Turn the page and see.
Soups and salads get a lot of mileage in our homes. What else can you serve as a starter, side, or a meal in itself? With lots of flavor, vegetables, and grain choices, these recipes will fit the menu—and your lifestyle—with flying colors.
Moroccan Wheatball Stew with Couscous
Hummus-in-the-Making Kamut Stew
Spicy Chickpea and Any Grain Soup
Roasted Corn and Barley Chowder
Tempeh Lentil Soup with Freekeh
Roasted Corn and Sorghum Salad with Chipotle Dressing
Roasted Vegetable Einkorn Salad
Einkorn Kale Salad with Apricots
Warm Farro and Sweet Potato Salad
Rustic Vegetable Stew
▸ GRAIN: BARLEY
When the winds of winter are howling, we turn to this comfort-food favorite. We’ve had it over several grains, and it’s hard to go wrong. So pick your favorite and get cooking. With French leanings, tender vegetables, and hearty seitan (or beans), this stew sticks to your ribs.
1 tablespoon (15 ml) olive oil
2 turnips, peeled, cut into 1-inch (2.5 cm) pieces
2 medium carrots, peeled, cut into 1-inch (2.5 cm) pieces
1 large leek, white part only, cut in half lengthwise, then into 1-inch (2.5 cm) half rounds
1 parsnip, peeled, cut into 1-inch (2.5 cm) chunks
8 ounces (227 g) Kind-to-Cows Seitan (page 168), cut into 1-inch (2.5 cm) pieces
1 medium tomato, chopped
4 cloves garlic, minced
1 teaspoon ground dried porcini mushrooms (see Recipe Note)
1/2 teaspoon herbes de Provence
1/2 teaspoon dried thyme
Pinch dried rosemary
1/4 cup (60 ml) dry red wine or additional broth
3 cups (705 ml) vegetable broth
1 tablespoon (15 ml) tamari
1 beef-style vegan bouillon cube
1-inch (2.5 cm) slice of cabbage, cut into 1-inch (2.5 cm) pieces
Salt and pepper
1 cup (157 g) prepared barley, einkorn, farro, freekeh, or kamut
Heat the oil in a large soup pot over medium heat. Add the turnips, carrots, leek, and parsnip. Cook, stirring occasionally, for 3 to 5 minutes. Add the seitan, tomato, garlic, porcini powder, herbes de Provence, and rosemary. Cook for 3 to 4 minutes, stirring occasionally, until fragrant. Add the wine, broth, tamari, and bouillon. Reduce the heat to simmer and cook for 20 minutes, stirring occasionally.
Check one of the vegetables, it should be almost tender. Add the cabbage and cook for 10 minutes longer, or until the vegetables are tender but still have bite. Season to taste with salt and pepper.
To serve, scoop 1/4 cup (39 g) of the grain in each bowl. Ladle the soup over the grain.
YIELD: 4 servings
Moroccan Wheatball Stew with Couscous
▸ GRAIN: BULGUR ▸ QUICK AND EASY
We’ve gone wild for these wheatballs and all their variations! Keep a batch or two in the freezer, and you can have dinner on the table in no time! Here, we’ve matched them with traditional Moroccan flavors and, of course, couscous.
1 tablespoon (15 ml) olive oil
1/2 onion, chopped into 1-inch (2.5 cm) pieces
1/4 head cauliflower cut into bite-size florets
1/2 any color bell pepper, cut into 1-inch (2.5 cm) pieces
2 medium carrots, peeled, cut into 1-inch (2.5 cm) pieces
1 small zucchini, cut into 1-inch (2.5 cm) pieces
1/2 jalapeño pepper, minced, optional
3 cloves garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper, more to taste
1/2 teaspoon ground turmeric
1/2 recipe Moroccan Wheatballs (page 91)
2 plum tomatoes, chopped
1 cup (235 ml) vegetable broth
2 tablespoons (30 ml) fresh orange juice
2 tablespoons (18 g) dark raisins
1 beef-flavored bouillon cube
Salt and pepper
Prepared couscous, for serving
Heat the oil in a large skillet over medium heat. Add the onion through the turmeric. Cook, stirring, for 3 to 4 minutes until fragrant. Add the wheatballs and cook for 3 to 4 minutes longer. Add the tomatoes, broth, orange juice, raisins, and bouillon cube. Cover and reduce to simmer.
Cook for 20 minutes until the wheatballs are cooked through. Season to taste with salt and pepper. Serve over couscous.
YIELD: 4 servings
Pick-Your-Grain Miso Soup
▸ GRAIN: CHOICE ▸ GLUTEN-FREE POTENTIAL
This one is a throwback to Tami’s macrobiotic days way back in the 1980s. We loved having miso soup for breakfast and have just started doing it again. Please make your own broth—the success of this soup depends on it.
Bag of frozen vegetable scraps (see Recipe Note)
8 cups (2 L) water
1/4 cup (60 ml) white wine, or additional broth
2 tablespoons (30 ml) tamari
6 cloves garlic, mashed
1-inch (2.5 cm) piece of ginger, roughly chopped
Few dried porcini mushrooms, optional
Handful fresh parsley (on stems), or 1 tablespoon (4 g) dried
Half handful fresh thyme (on stems), or 2 teaspoons (3 g) dried
1/2 stem fresh rosemary, or 1/4 teaspoon dried
2 dried bay leaves
1 teaspoon white peppercorns
Pinch red pepper flakes, optional
Salt and pepper
FOR EACH SERVING OF MISO SOUP:
1 cup (235 ml) homemade broth
3 tablespoons (27 grams, weight will vary) prepared grain of choice
1 teaspoon savory miso, such as South River Red Pepper and Garlic Miso
Minced scallions, for garnish
Combine all of the ingredients in a large soup pot. Bring the mixture to a boil, then cover and reduce to a gentle simmer. Cook for 1 1/2 hours. Let cool slightly, then pour into a large bowl using a strainer to catch the vegetables and herbs. Divide into containers for storage and refrigerate airtight for 1 week or freeze up to 3 months.
For each serving of miso soup: Heat the broth and grain in a small saucepan over high heat. Bring to a boil, then turn off. Stir in the miso until dissolved. Top the serving with the scallions.
YIELD: 6 to 8 servings
◁ Hummus-in-the-Making Kamut Stew
▸ GRAIN: KAMUT
A little stumped whether it wants to call itself soup or stew, this hearty “st-oup” turned out to be a surprise favorite among testers. Serve it with pita bread if you’d like. If kamut isn’t available, use wheat berries or any grain with a similarly sturdy texture. The tiny drizzle of toasted sesame oil upon serving is what takes this stoup from really good to outstanding—so don’t skip it!
11 ounces (312 g) carrots, trimmed, peeled, and diced (about 4 carrots)
1/2 cup (80 g) chopped shallot
1 tablespoon (10 g) minced garlic
2 tablespoons (16 g) Broth Powder (page 167), divided
1/4 cup (60 ml) fresh lemon juice, divided
1 teaspoon dry harissa blend or paste, to taste
1 cup (164 g) cooked chickpeas
1 1/4 cups (215 g) cooked kamut (al dente)
3 1/3 cups (785 ml) water
1/4 cup (64 g) tahini paste
2 tablespoons (36 g) white miso
Salt
Toasted sesame oil, to drizzle
In a large pot, place the carrots, shallot, garlic, 1 tablespoon (8 g) broth powder, and 2 tablespoons (30 ml) lemon juice. Cook on medium heat for 2 minutes. Cover with a lid, and cook until the carrots just start to soften. This will depend on the carrots used, about 6 and 10 minutes. Stir occasionally and add a splash of water, if needed, to keep the veggies from sticking to the pot. Add harissa, chickpeas, kamut. Cook another 2 minutes. Add the water and bring to a gentle boil. Lower the heat to medium again and simmer uncovered for 10 minutes, stirring occasionally. Remove 1/4 cup (60 ml) of cooking broth.
In a medium bowl, whisk to combine the tahini, miso, remaining 2 tablespoons (30 ml) lemon juice, remaining tablespoon (8 g) broth powder, and the cooking broth removed from the pot. (Tahini paste sometimes curdles when added to hot liquid. This step and the upcoming simmering time will help prevent that.) Pour the mixture into the soup. Simmer uncovered for 15 to 20 minutes until slightly thickened and fragrant and the carrots are fully tender. Adjust seasoning, if needed. Let stand 15 minutes before serving, ideally. Drizzle each serving with a tiny bit of sesame oil.
YIELD: 4 servings
◁ Sort-of-Like-a-Samosa Soup
▸ GRAIN: BULGUR
Our Indian-inspired meatball soup is a bowlful of perfectly seasoned tomatoey broth, tender vegetables, and tasty wheatballs. So grab those wheatballs from the freezer and get ready for a bold-flavored, soul-warming soup in just over 30 minutes.
1 tablespoon (15 ml) olive oil
1 large onion, chopped
5 cloves garlic, minced
2 teaspoons (5 g) grated fresh ginger
2 teaspoons (4 g) ground coriander
2 teaspoons (5 g) ground cumin
2 teaspoons (4 g) curry powder (hot or mild)
1/2 teaspoon ground cinnamon
8 small golden potatoes, diced
2 large carrots, peeled and chopped
1/2 cup (65 g) fresh green peas, optional
1 jalapeño pepper, seeded, and minced
1 recipe Indian Wheatballs (page 91)
5 cups (1.2 L) vegetable broth
1 can (15 ounces, or 425 g) tomato sauce
Salt and pepper
Green chutney, for garnish
Heat the oil in a large soup pot over medium heat. Add the onion, garlic, ginger, coriander, cumin, curry powder, cinnamon, and a pinch of salt. Cook, stirring occasionally, for 3 to 4 minutes until fragrant. Add the potatoes, carrots, peas, jalapeño, wheatballs, broth, and tomato sauce. Bring to a boil, then reduce to simmer. Cook, stirring occasionally, for 30 minutes. The wheatballs should be cooked through and the vegetables tender. Season to taste with salt and pepper. Garnish servings with chutney.
YIELD: 6 servings
◁ Turkish Bride Soup
▸ GRAIN: BULGUR ▸ SOY-FREE POTENTIAL
This thick and homey dish is more stew than soup, but because it is a traditional recipe, we’re honoring its history. The story behind the soup is that a Turkish widow, Ezo, prepared it to please her second mother-in-law—without success. Now, the soup is served at Turkish weddings. One note on the mint: We will admit to not being fans of mint, so we’ve made it optional.
1 tablespoon (15 ml) olive oil
1 cup (160 g) finely minced onion
1 teaspoon fine sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried mint, or to taste (See headnote)
1/4 teaspoon red pepper flakes, or to taste
3/4 cup (141 g) dry bulgur
1/2 cup (96 g) split red lentils, picked over and rinsed
5 cups (1.2 L) vegetable broth
1 can (15 ounces, or 425 g) fire-roasted, crushed tomatoes
Juice from 1/2 lemon
1 bunch (8 ounces, or 227 g) Swiss chard, stems removed, leaves thinly sliced
Salt and pepper
1 tablespoon (9 g) toasted pine nuts
Heat the oil in soup pot over medium heat. Add the onion and salt. Cook for 4 to 6 minutes, stirring occasionally, until the onions are softened. Stir in the cumin, oregano, paprika, mint, red pepper flakes, bulgur, and lentils. Stir and cook for 2 minutes to lightly cook the spices. Stir in the broth and tomatoes. Bring to a boil, then reduce the heat to simmer. Cook, stirring occasionally, for 30 minutes or until tender. Remove from the heat and stir in the lemon juice. Taste and adjust the seasonings.
Put the Swiss chard in a large skillet. Cook over medium heat for 3 minutes until bright green but not dry. Add a splash of water when cooking to keep it moist. Season the chard with salt and pepper.
To serve, ladle the soup between 4 bowls. Top each bowl with an equal amount of Swiss chard and pine nuts.
YIELD: 4 to 6 servings
Spicy Chickpea and Any Grain Soup
▸ GRAIN: CHOICE ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
This is the ultimate in customizable soup. Some might call it “clean-out-the-fridge soup,” but let’s keep that secret. If you have beans that are waiting for a purpose, use those. No fire-roasted tomatoes? A can of diced or crushed will do the trick, too. I’ve tried many kinds of harissa and they all vary in heat; let me emphasize to cook to your own taste.
1 tablespoon (15 ml) olive oil
1/2 large onion, minced
1 carrot, peeled and diced
1 stalk celery, diced
1 small parsnip, peeled and diced
2 teaspoons (5 g) ground cumin
2 teaspoons (4 g) ground coriander
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
4 to 6 cloves garlic, minced
1/4 cup (60 ml) dry red wine, or additional water
6 cups (1.4 L) water
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1 can (14.5 ounces, or 411 g) diced fire-roasted tomatoes, undrained
1 cup (weight varies) cooked barley, einkorn, freekeh, kamut, or quinoa
1 to 2 tablespoons (15 to 30 g) harissa (medium or hot), to taste
1/4 teaspoon liquid smoke, optional, to taste
5 ounces (140 g) baby kale
Salt and pepper
Heat the oil in a large soup pot over medium heat. Add the onion, carrot, celery, and parsnip. Cook for 3 to 4 minutes until the onion is translucent. Add the cumin, coriander, paprika, thyme, and garlic. Cook, stirring occasionally, for 3 to 5 minutes, to toast the spices. Add the wine. Stir to deglaze the pot. Add the water, chickpeas, tomatoes, grain, harissa, and liquid smoke. Bring to a boil, then reduce to simmer for 20 minutes. Stir in the baby kale and for 3 to 4 minutes until wilted. Season to taste with salt and pepper.
YIELD: 4 to 6 servings
Albóndigas Soup
▸ GRAIN: BULGUR
Albóndigas: Fun to say, even better to eat. Our Mexican Wheatballs (page 91) are cooked in a light vegetable broth, seasoned with a roasted poblano pepper for extra oomph. The soup somehow manages to be elegant and rustic at the same time, making it ideal for nearly any situation.
1 tablespoon (15 ml) olive oil
1 cup (160 g) chopped onion
1 poblano pepper, roasted, peeled, seeded, and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
4 to 6 cloves garlic, minced
1 recipe Mexican Wheatballs (page 91)
1 can (14.5 ounces or 411 g) diced tomatoes
6 cups (1.4 L) water
2 vegan bouillon cubes
1 teaspoon chili powder, more to taste
1 teaspoon dried cilantro
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper
Heat the oil, onion, poblano, carrots, celery, and garlic in a large soup pot over medium-high heat. Cook for 3 to 5 minutes, stirring occasionally, until fragrant. Add the wheatballs, tomatoes, water, bouillon, chili powder, cilantro, oregano, and thyme. Bring to a boil, then reduce to simmer for 30 minutes, stirring gently every once in a while. Season to taste with salt and pepper.
YIELD: 4 to 6 servings
◁ Roasted Corn and Barley Chowder
▸ GRAIN: BARLEY (HULLED) ▸ SOY-FREE POTENTIAL
The perfect bowl of thick chowder to come home to when all you crave is healthy, flavorful, comfort food. We love the textural addition of barley here! We recommend using homemade, low- or no-sodium broth powder so as not to overwhelm the flavors.
1 yellow bell pepper, left whole
1 to 2 jalapeño peppers, trimmed, halved, and seeded, to taste
2 1/2 cups (400 g) frozen sweet white or yellow corn
Slightly heaping 1/2 cup (90 g) raw cashews, soaked overnight (see page 166)
2 3/4 cups (650 ml) water, divided
2 tablespoons (16 g) Broth Powder (page 167)
1 tablespoon (10 g) minced garlic
1/4 cup plus 3 tablespoons (40 g) chopped scallion (white and green parts)
1/4 teaspoon fine sea salt, to taste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) fresh lemon juice
1 1/2 cups (236 g) cooked hulled barley (al dente)
Fresh herb of choice, lime or lemon wedges, for garnish
Preheat the oven to 425°F (220°C, or gas mark 7). Place all the peppers on a medium-rimmed baking sheet. Roast until soft and slightly charred, about 15 minutes for the jalapeño and 30 minutes for the bell pepper. Check every 5 to 10 minutes to make sure the peppers don’t burn. When done, place the peppers in a glass bowl fitted with a lid to steam for about 10 minutes. Once cool enough to handle, peel the peppers. Discard their seeds and core.
At the same time, place the frozen corn in a 9-inch (23 cm) square baking pan, and roast until lightly browned for a total of about 25 minutes, stirring every 10 minutes.
Place the peppers, cashews, 1 cup (235 ml) water, broth powder, garlic, scallion, salt, lime juice, and lemon juice in a food processor or blender. Process until smooth, stopping to scrape sides occasionally. Transfer this mixture to a large pot with the roasted corn. Add the remaining 1 3/4 cups (415 ml) water. Bring to a low boil, cover with the lid and simmer 15 minutes. Add the cooked barley and simmer for another 5 minutes until heated through. Garnish as desired. If you foresee leftovers, we recommend keeping the barley and chowder separate. Add the grain as needed upon reheating to avoid mushy barley.
YIELD: 4 to 6 servings
Tempeh Lentil Soup with Freekeh
▸ GRAIN: CRACKED FREEKEH OR CHOICE
It’s not often that we use prepared foods in our recipes, but with tempeh bacon, we make an exception. Here, the smoky undertone of the bacon is the ideal partner for the earthy lentils, while the cauliflower florets bring a lighter and brighter flavor. It’s a bowl full of awesome.
1 tablespoon (15 ml) high heat neutral-flavored oil
1 package (6 ounces, or 170 g) tempeh bacon, chopped
1/2 medium onion, minced
1 large carrot, chopped
1 stalk celery, chopped
1 cup (100 g) small cauliflower florets
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
1/4 cup dry white wine, or additional water
1/2 cup (96 g) French green lentils
6 cups (1.4 L) water
2 teaspoons (12 g) vegan bouillon paste
1 tablespoon (15 ml) tamari
1/4 teaspoon liquid smoke, optional
1/2 cup (116 g, weight varies) cooked cracked freekeh, einkorn, or barley
Salt and pepper
1 tablespoon (4 g) minced fresh parsley
Heat the oil in a large soup pot over medium-high heat. Add the tempeh bacon and cook for 4 to 6 minutes, stirring occasionally, until browned. Reduce the heat to medium. Add the onion through (and including) the tarragon. Stir and cook for 2 to 3 minutes until the garlic is fragrant. Add the wine, stirring to bring any bits off the bottom of the soup pot. Add the lentils, water, bouillon paste, tamari, and liquid smoke. Bring to a boil, then simmer for 30 to 35 minutes until the lentils are tender. Stir in the freekeh, and season to taste with salt and pepper. Stir in the parsley and serve.
YIELD: 4 to 6 servings
Italian Wedding Soup
▸ GRAIN: BULGUR
If you happen to plan ahead, the Italian Wheatballs (page 90) can be made half-size in exactly the same way. Or, live on the edge like we do. Use that spoon in your hand to break them apart to get the perfect bite in every spoonful.
1 tablespoon (15 ml) olive oil
1 large leek, white part only, cleaned, sliced in thin half-moons
1 stalk celery, sliced
2 large carrots, peeled and sliced
2 teaspoons (3 g) Italian seasoning blend
1 teaspoon dried oregano
1/2 teaspoon fine sea salt
Generous pinch ground white pepper
4 cloves garlic, minced
1/3 cup (80 ml) dry white wine, or additional water
1 recipe Italian Wheatballs (page 90)
2 tablespoons (15 g) nutritional yeast
1 handful sliced cabbage
8 cups (2 L) water
1 to 2 tablespoons (18 to 36 g) vegan bouillon paste
1 cup (168 g) dry orzo
2 packed cups (80 g) baby spinach, sliced
Black pepper
Heat the oil in a large soup pot over medium heat. Add the leek, celery, carrots, Italian seasoning, oregano, salt, white pepper, and garlic. Cook for 2 minutes, stirring occasionally, to coat the vegetables with oil. Add the wine, wheatballs, nutritional yeast, cabbage, water, and one-half of the bouillon paste. Bring to a boil, then reduce the heat to simmer. Simmer for 20 minutes. Add the orzo, spinach, and additional bouillon, if desired. Cook for 10 minutes longer or until the orzo is tender. Season to taste with black pepper.
YIELD: 6 servings
◁ Minestrone with Teff
▸ GRAIN: TEFF ▸ SOY-FREE POTENTIAL
Minestrone soup has always been a favorite of ours, so adding a whole grain to it was a no-brainer. We opted for teff, which is barely noticeable, and you’ll still get that whole-grain goodness in every bowl!
2 tablespoons (30 ml) olive oil
1 cup (160 g) chopped onion
2 carrots, peeled and chopped
1 stalk celery, chopped
1 small zucchini, chopped
4 to 6 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch red pepper flakes
1 bay leaf
1/2 cup (120 ml) dry red wine, or additional water
1 can (14.5 ounces, or 411 g) crushed fire-roasted tomatoes
1 can (14.5 ounces, or 411 g) diced tomatoes
1 vegan bouillon cube
5 cups (1.2 L) water
1/2 cup (100 g) dry teff
1/2 cup (60 g) green beans 1-inch (2.5 cm) pieces
1 cup (112 g) cooked small pasta, such as cavatelli
Salt and pepper
Minced fresh basil or parsley, for garnish
Heat the oil in a large soup pot over medium heat. Add the onion. Cook for 3 minutes until softened. Add the carrots, celery, zucchini, garlic, basil, oregano, thyme, red pepper flakes, and bay leaf. Cook and stir for 3 to 4 minutes until fragrant. Add the red wine, tomatoes, bouillon, water, and teff. Bring to a boil, then reduce the heat to simmer and cook for 20 minutes. The teff will want to stick to the bottom of the pot, so stir it occasionally. Add the green beans and cook for 10 minutes. Add the pasta, stir to combine. Remove the bay leaf. Taste and adjust the seasonings. Garnish with the fresh basil or parsley when serving.
YIELD: 4 to 6 servings
Pozole Verde with Farro
▸ GRAIN: FARRO ▸ SOY-FREE POTENTIAL
Eat your greens! In the form of a delightfully hearty and spicy Mexican soup, that is. The wide array of potential garnishes makes the pozole even more fun to enjoy.
1 cup (208 g) dry farro, rinsed and drained
2 1/2 cups (590 ml) vegetable broth
1 to 2 medium jalapeño peppers, trimmed, seeded, and quartered, to taste
1 to 2 poblano peppers, trimmed, seeded, and quartered, to taste
4 medium tomatillos, skinned and quartered
1/2 cup plus 2 tablespoons (60 g) chopped scallion
3/4 cup (12 g) fresh cilantro leaves
1 1/2 tablespoons (15 g) chopped garlic
3/4 teaspoon coarse kosher salt, divided
1 generous teaspoon dried oregano leaves
Ground black pepper, to taste
1 (25-ounce, or 708 g) can white hominy, rinsed and drained
4 cups (940 ml) water
2 tablespoons (16 g) Broth Powder (page 167)
GARNISHES:
Sliced red radish, lime wedges, diced avocado tossed with fresh lime juice, for garnish
Toasted cumin seeds, for garnish, optional
Tortilla chips or toasted pepitas (hulled pumpkin seeds), for garnish, optional
Place the farro in a rice cooker or large pot. Cover with broth and stir to combine. Follow the manufacturer’s instructions if using a rice cooker. Bring to a boil if cooking on the stove. Cover with a lid, lower the temperature and simmer until al dente, about 20 to 25 minutes. Drain, if needed, and set aside.
In a large food processor, place the peppers, tomatillos, scallions, cilantro, garlic, 1/2 teaspoon salt, oregano, and pepper. Once completely smooth, transfer to a large pot. Cook on medium heat, stirring occasionally, until dark green, about 10 minutes.
Place the hominy, remaining 1/4 teaspoon salt, water, and broth powder on top of the green sauce, stirring to combine. Bring to a low boil, lower the heat and simmer partially covered for 15 minutes. Portion out the cooked farro in bowls, ladle the pozole on top, and garnish as desired. Leftovers of farro and pozole can be stored separately in airtight containers in the refrigerator for up to 4 days.
YIELD: 6 servings
Onion, Leek, and Grain Soup
▸ GRAIN: ANY
It might not be quite as common in the United States, but Celine has memories of onion soup being a popular item served at many social events back in Switzerland. Here’s an easy vegan version, made even heartier and more rustic thanks to the addition of whole grains.
1 tablespoon (15 ml) grapeseed or olive oil
1 large yellow onion, chopped
6 ounces (170 g) chopped leek (thoroughly cleaned and drained, see Recipe Note)
2 teaspoons (13 g) agave nectar, optional
2 large cloves garlic, minced
1/2 teaspoon caraway seeds
1/2 teaspoon coarse kosher salt, to taste
Ground black peppercorn, to taste
2 large sprigs fresh thyme
2 tablespoons (16 g) Broth Powder (page 167)
4 cups (940 ml) water
1 1/2 cups (approximately 280 g) cooked spelt berries, kamut, einkorn, wheat berries, triticale berries, or wild rice
Splash of dry vegan white wine (2 tablespoons, or 30 ml), to taste, optional
1 prepared recipe Slightly Cheesy Cashew Sauce (page 166), to taste
Heat the oil in a large pot. Add the onion and leek. Cook on medium-high heat until browned, stirring occasionally and adjusting the heat to prevent burning, about 10 minutes. If the onion and leek are slow to brown, add the agave to help move things along before the veggies get too mushy. Add the garlic and sauté another minute. Add the caraway seeds, salt, pepper, thyme, broth powder, and water. Partially cover with a lid and simmer 10 minutes. Add the cooked grain and a splash of wine, simmer another 10 minutes. Discard the thyme sprigs.
Serve portions of soup in oven-safe bowls, top with a generous spoonful of cashew sauce, and broil a few minutes to brown the sauce. Keep an eye on it, though, so it doesn’t burn.
YIELD: 4 to 6 servings
◁ Roasted Corn and Sorghum Salad with Chipotle Dressing
▸ GRAIN: SORGHUM ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
It took us quite a few attempts to master sorghum as we find it is a little more finicky to work with than other grains. Soaking it overnight and cooking it to perfect tenderness is key. Once you get these steps, we’re sure you will love it, too. We’re especially fond of it in this summery, colorful salad. If you have a hard time locating sorghum, hulled barley or brown rice would be good substitutes.
FOR THE DRESSING:
1/2 cup (120 g) Basic Cashew Cream (page 166)
3/4 teaspoon agave nectar
3/4 teaspoon canned chipotle pepper in adobo
1/2 teaspoon adobo sauce
Generous 1/8 teaspoon ground cumin
1/4 cup (3 g) very loosely packed, chopped fresh cilantro
1 tablespoon (15 ml) fresh lime juice
1 small clove garlic, grated or pressed
Salt, to taste
FOR THE SALAD:
Scant 2 1/4 cups (360 g) frozen sweet white corn
1 teaspoon agave nectar
1 1/2 cups (248 g) cooked sorghum
5 tablespoons (30 g) chopped scallion (white and green parts)
8 ounces (227 g) mini heirloom tomatoes, quartered or halved depending on size
To make the dressing: Place the cashew cream, agave, chipotle pepper, adobo sauce, cumin, cilantro, lime juice, garlic, and salt in a small blender or use an immersion blender. Blend until perfectly smooth. Store in an airtight jar in the refrigerator until ready to use.
To make the salad: Preheat the oven to 425°F (220°C, or gas mark 7). Place the frozen corn in a 9-inch (23 cm) square baking pan and roast 10 minutes. Add the agave, stirring carefully to combine, and roast for another 10 minutes. Stir again. Finish roasting for another 5 minutes until quite a few of the grains are lightly browned. Remove from the oven and set aside.
Heat the sorghum in a skillet over medium-high heat for 2 minutes while stirring occasionally until heated through. Turn off the heat, but leave the skillet on the stove. Add the chopped scallion and tomatoes, stir to combine. Let stand for a couple of minutes, to soften slightly and let the flavors meld. Stir the corn into the sorghum and tomatoes. Adjust seasoning, if desired. Drizzle dressing to taste over each serving.
YIELD: 4 servings, 1/2 cup (120 ml) dressing
Rye and Sauerkraut Salad
▸ GRAIN: RYE BERRIES ▸ SOY-FREE POTENTIAL
Tami’s mom used to make a sauerkraut salad, so Tami couldn’t resist pairing kraut with rye for an updated version. This is an ideal side dish and a unique potluck dish that is sure to spark conversation. The recipe is easily tripled or quadrupled to feed a crowd.
1/2 cup (90 g) dry rye berries
1 cup (112 g) sauerkraut, drained
1/2 cup (80 g) minced onion
1/2 cup (75 g) minced red bell pepper
1/2 cup (120 g) minced celery
1/2 teaspoon brown mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon ground black pepper
1/3 cup (80 ml) apple cider vinegar
1/3 cup (60 g) evaporated cane juice
1 teaspoon Dijon mustard
Salt and pepper
Put the rye berries in a medium-size saucepan and cover with 3 to 4 inches (7.5 to 10 cm) of water. Bring to a boil, cover, and reduce the heat to simmer. Cook for 50 minutes or until tender. Drain and run under cold water. Transfer to a medium-size bowl. Add the sauerkraut, onion, bell pepper, celery, mustard seeds, celery seeds, and black pepper.
Heat the vinegar, evaporated cane juice, and mustard in a small saucepan over medium-high heat. Stir and cook until the evaporated cane juice is dissolved. Pour over the rye mixture and stir to coat. Cover and refrigerate for 30 minutes for the flavors to blend. The salad can be refrigerated airtight for up to 3 days. Taste and adjust the seasonings when serving.
YIELD: 1 pound (454 g) salad
Quinoa Tabbouleh
▸ GRAIN: QUINOA ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
Sometimes, we’re all about fancy dishes that take quite a bit of time to prepare, but we’re also into supereasy food that takes moments to go from prep to eating. This is one of those recipes where everything comes together in no time (provided the quinoa is at the ready in the refrigerator) with outstanding results to boot. Granted, it’s hard to go wrong whenever quinoa is involved!
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) grapeseed oil or extra-virgin olive oil
1 ounce (28 g) minced shallot (about 1 medium)
1/2 cup (30 g) chopped fresh parsley leaves
1/4 cup (40 g) sulfur-free, organic, dried Turkish apricots, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 cups (370 g) cooked and cooled quinoa
1/2 cup (80 g) cooked chickpeas
1 to 2 cloves garlic, minced, to taste
1/2 teaspoon coarse kosher salt, to taste
Cayenne pepper, red pepper flakes, or ground black pepper, to taste
1/4 cup (27 g) toasted slivered almonds, optional
Fold all the ingredients in a large bowl and cover with a lid. Let stand for at least 30 minutes before serving to let the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 2 days.
YIELD: 4 servings
◁ Za’atar Shirazi Oat Salad
▸ GRAIN: OAT GROATS ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
Za’atar is a Middle Eastern spice blend composed of herbs, sumac, and sesame seeds. Shirazi is a Persian side salad that traditionally includes fresh tomatoes, cucumber, and onion. Combine both concepts, along with some oat groats cooked to pilaf texture, and you get a super summer-friendly salad. Make this salad the night before, store in mason jars, and take it to work the next day for a perfect refreshing, healthy, and filling lunch—if you can wait that long.
1 cup (184 g) dry oat groats, rinsed and drained
3 cups (705 ml) vegetable broth
1 teaspoon dried oregano or thyme leaves
1 teaspoon ground sumac
1 teaspoon toasted cumin seeds
1/4 teaspoon coarse kosher salt, plus extra to taste
1 teaspoon toasted sesame seeds
1 1/2 tablespoons (23 ml) fresh lime juice
1 1/2 tablespoons (23 ml) white balsamic vinegar
1 1/2 tablespoons (23 ml) grapeseed or extra-virgin olive oil
1 large clove garlic, grated or pressed
8 ounces (227 g) mini heirloom tomatoes of various colors, diced
2 Persian cucumbers, diced
1/4 cup (40 g) minced red onion
Ground black pepper, to taste
Handful chopped pistachios, to taste, optional
Combine the oat groats and broth in a large pot. Bring to a boil, partially cover, and simmer 30 minutes or until just al dente. Check occasionally and do not overcook. The grains must be pilaf-like not porridge-like. Drain the extra liquid, if needed. Set aside to cool.
Prepare the za’atar by placing the oregano, sumac, cumin seeds, and salt in a mortar. Gently crush with a pestle. Stir the sesame seeds into the blend.
Combine the lime juice, vinegar, oil, and garlic in a medium bowl. Stir the cooked oats, tomatoes, cucumber, and onion into the vinaigrette. Add the following to taste: za’atar blend, salt, and pepper. We usually start with 2 1/2 teaspoons (7 g) za’atar, and go from there. Let stand 1 hour before serving. When ready to serve, garnish each portion with pistachios. You can always add extra za’atar upon eating. Store leftover za’atar in an airtight spice jar for up to 1 month.
YIELD: 4 side-dish servings, about 1 1/2 tablespoons (12 g) za’atar blend
◁ Roasted Vegetable Einkorn Salad
▸ GRAIN: EINKORN ▸ SOY-FREE POTENTIAL
The roasted vegetables have deep, earthy undertones, that are perfectly balanced with a red pepper and balsamic dressing. Your baking times will vary based on the size of your asparagus and the size you cut the other vegetables. Check them every 5 minutes or so after the first 15 minutes have passed.
FOR THE SALAD:
10 stalks asparagus, trimmed
1 cup (100 g) small cauliflower florets
1/2 red bell pepper, cut into 1/2-inch (1.3 cm) thick slices
1/2 cup (62 g) chopped zucchini
2 (1/2-inch or 1.3 cm) thick half-moon onion slices
1 tablespoon (15 ml) olive oil
Salt and pepper
1 1/2 cups (192 g) prepared einkorn, cooled
FOR THE DRESSING:
1/4 cup (45 g) jarred roasted red pepper, rinsed and chopped
1 clove garlic
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
To make the salad: Heat the oven to 400 °F (200°C, or gas mark 6). Pour the oil into a medium-size bowl. Add the asparagus and toss to coat, then transfer to one end of a 9 × 13-inch (23 × 33 cm) baking pan. Continue with the cauliflower, bell pepper, zucchini, and onions, covering each with oil. Season with salt and pepper. Start checking the vegetables at 15 minutes, removing those that are roasted and returning the others to the oven. When the asparagus, bell pepper, and onions are done, chop them into 1/2-inch (1.3 cm) pieces. Let the vegetables cool, then transfer them to medium-size bowl. Add the einkorn.
To make the dressing: Combine all the ingredients in a small blender and process until completely smooth. Pour over the salad and toss to coat. Let sit at least 30 minutes for the flavors to meld, or cover and refrigerate. Let the salad come to room temperature before serving.
YIELD: 4 to 6 servings
Kamut-bouli
▸ GRAIN: KAMUT ▸ SOY-FREE POTENTIAL
This recipe is our favorite version, and we’d love for you to make it yours! Feel free to swap out the vegetables for whatever you prefer, or just add to it. Are your cherry tomatoes at their best? Add more. For a salty addition, add some quartered olives. Are you a big fan of mint? Double that amount. Basil not your thing? (Who are you?) Feel free to leave it out. This one is made to customize.
1 cup (184 g) dry kamut
1 cup (104 g) minced cucumber
3/4 cup (112 g) minced bell pepper
1/4 cup plus 2 tablespoons (60 g) minced scallions
20 cherry tomatoes, quartered
1/4 cup (16 g) minced fresh parsley
2 tablespoons (8 g) minced fresh basil
1 tablespoon (4 g) minced fresh mint, optional
1/4 cup (60 ml) fresh lemon juice
2 tablespoons (30 ml) olive oil
2 cloves garlic, minced
Salt and pepper
Prepare kamut according to package directions. Drain and run under cold water. Put the kamut in a medium-size bowl, and add the remaining ingredients. Stir to combine, and season to taste. Cover and refrigerate for 30 minutes for the flavors to meld. Season to taste when serving.
YIELD: 4 servings
Einkorn Kale Salad with Apricots
▸ GRAIN: EINKORN, BARLEY, CRACKED OR WHOLE FREEKEH
Mmmm … kale! It’s the green that knows its place so well. And that place is anywhere and everywhere! Kale, vegetables, and einkorn are joined by sweet bits of dried apricot, crunchy sunflower seeds, and a full-flavor miso dressing to create a supersatisfying salad. Oh, and that’s a no-oil-added salad dressing. Bonus!
8 ounces (227 g) kale, chopped
1 1/2 cups (227 g) prepared einkorn, barley, or freekeh, drained and cooled
1/2 cup (50 g) small cauliflower florets
1 carrot, peeled and grated
1/4 cup (33 g) minced dried apricots
1/4 cup (60 ml) vegetable broth
1 tablespoon (15 ml) white wine vinegar
2 tablespoons (15 g) nutritional yeast
2 tablespoons (36 g) red miso
1 tablespoon (9 g) salted, roasted sunflower seeds (see Recipe Note)
Salt and pepper
Put the kale in a medium-size bowl and rub it with your hands to break it down some, for 4 to 6 minutes, or to desired texture. Stir in the einkorn, cauliflower, carrot, and apricots.
Combine the broth, vinegar, nutritional yeast, and miso in a small blender. Process until smooth. Pour over the kale and einkorn mixture. Stir to coat. Season to taste with salt and pepper, and stir in the sunflower seeds when serving.
YIELD: 2 servings
◁ Tex-Mex Freekeh Salad
▸ GRAIN: FREEKEH
We think of this as an updated, more whole-grain version of a taco salad. If you see it like we do, feel free to add your favorites to the salad, such as sliced black olives or, even better, roasted corn cut from the cob.
2 cups (approximately 336 g) prepared whole freekeh, or quinoa, or barley, cooled
2 cups (344 g) cooked black beans
1 1/2 cups (135 g) chopped cabbage
1 head romaine lettuce, chopped
1/2 cup (75 g) chopped red bell pepper
1/4 cup (28 g) chopped carrots
1/4 cup (40 g) minced scallion
1 tablespoon (9 g) minced poblano, or to taste
1/2 cup (75 g) favorite red salsa (we like medium or hot)
1 roasted red bell pepper (jarred), rinsed
1 chipotle in adobo, optional, more to taste
1 tablespoon (15 ml) red wine vinegar, optional
Salt and pepper
1 avocado, pitted, peeled, and chopped
Combine the freekeh, beans, cabbage, romaine, bell pepper, carrots, scallion, and poblano in a large bowl. Combine the salsa, roasted red bell pepper, and chipotle in a small blender. Process until smooth. Taste and add the red wine vinegar, if more tang is needed. It depends on the salsa. Process again. Pour over the salad, and stir to combine. Taste and adjust the seasonings. Gently stir in the avocado.
YIELD: 4 servings
Freekeh Fritters
▸ GRAIN: WHOLE FREEKEH ▸ SOY-FREE POTENTIAL ▸ QUICK AND EASY
Fritters are fun foods and they are, admittedly, slightly indulgent because they are fried. They aren’t an everyday thing, but when they are a “today!” treat we do it right! Freekeh and corn make an incredibly tasty (and slightly healthier) fritter: That’s our story, and we’re sticking to it. For a quick dipping sauce, stir together vegan sour cream and salsa to taste. Or try these fritters with a harissa and lemon juice–spiked mayo for an incredible snack.
3/4 cup (180 ml) plain vegan milk
1 cup (164 g) frozen corn kernels, thawed and divided
1 clove garlic, peeled
1 cup (approximately 168 g) cooked and cooled whole freekeh, barley, or einkorn
1/3 cup (50 g) minced red onion
1/2 teaspoon ground coriander
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 1/2 cups (186 g) all-purpose flour, divided
High heat neutral-flavored oil, for cooking
Combine the milk, 1/2 cup (68 g) corn, and garlic in small blender. Process until smooth. Pour into a medium-size bowl. Add the freekeh, onion, coriander, salt, and pepper. Stir to combine. Add 1 cup (124 g) flour to form a thick batter. Put the remaining flour on a plate. Scoop a rounded tablespoon (30 g) of fritter batter and drop it in the flour on the plate. Pat it into a small disk, no more than 1/2-inch (1.3 cm) thick and coat with flour. Repeat until all fritters are formed. Heat a thin layer of oil in large skillet over medium-high heat. Cook the fritters in batches, for 3 to 5 minutes until browned. Turn and cook the second side, about 3 to 5 minutes. Transfer to a plate lined with a paper towel.
YIELD: 16 to 20 fritters
Freekeh Fritters and Kale Salad
▸ GRAIN: WHOLE FREEKEH
Warm, whole-grain fritters top a perfectly dressed salad. How perfect? Well, when you make this zesty dressing to taste, you just know it can’t be beat. Roasted asparagus is always a welcome addition to any meal, and here we pair it with the optional (slightly sweet) roasted parsnip and oh-so-green baby kale.
FOR THE SALAD AND FRITTERS:
6 to 8 stalks asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
1 parsnip, peeled and cut into 1/2-inch (1.3 cm) slices, optional
2 teaspoons olive oil, divided
5 ounces (140 g) baby kale
Few slices red onion, halved or quartered
Handful cherry tomatoes, halved
1/2 bell pepper, chopped (any color)
1 recipe Freekeh Fritters, prepared (page 158)
FOR THE DRESSING:
3 tablespoons (45 ml) vegetable broth
1 tablespoon (16 g) tahini paste
1 tablespoon (15 ml) seasoned rice vinegar
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (18 g) light miso (such as South River Sweet Brown Rice Miso)
2 teaspoons harissa, or to taste
1 clove garlic, peeled
1/2 teaspoon toasted sesame oil
Salt and pepper
Preheat the oven to 400°F (200°C, or gas mark 6).
To prepare the salad: In separate bowls, toss the asparagus and parsnip with 1 teaspoon oil each and season with salt and pepper. Put on opposite ends of a rimmed baking sheet. Bake the asparagus for 10 minutes or until tender, and transfer to a plate to cool. Bake the parsnips for 15 minutes or until tender, and transfer to the same plate. When cool, toss the asparagus, parsnip, and all remaining salad ingredients in a large bowl.
To prepare the dressing: Combine all the ingredients, except the salt and pepper, in a small blender. Process until smooth. Season to taste with additional harissa and salt and pepper.
To serve, pour the dressing over the salad and toss to coat. Divide the salad evenly among 4 plates. Top with one-quarter of the fritters and serve.
YIELD: 4 servings
◁ Barley Edamame Salad
▸ GRAIN: BARLEY (HULLED)
Simplicity at its best: bold flavors, quick and easy preparation, and a handsome outcome. We really love using barley here. If you prefer to be a bit more traditional, switch to your favorite type of brown rice instead. Adjust cooking time and method accordingly.
1 cup (184 g) dry hulled barley, rinsed and drained
3 cups (705 ml) water
1 tablespoon (8 g) Broth Powder (page 167)
2 tablespoons (30 ml) toasted sesame oil
2 tablespoons (30 ml) seasoned rice vinegar
1 1/2 tablespoons (23 ml) fresh lime juice
1 tablespoon (15 ml) tamari, more if needed
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 to 2 cloves garlic, grated or pressed, to taste
1 to 2 teaspoons (2 to 4 g) freshly grated ginger, to taste
9 ounces (255 g, approximately 1 1/2 cups) shelled ready-to-eat edamame, rinsed and drained
1/4 cup (20 g) minced scallion
Black sesame seeds or toasted regular sesame seeds, to taste
Place the barley in a rice cooker or large pot. Cover with water and broth powder, stir to combine. Follow the manufacturer’s instructions if using a rice cooker. Bring to a boil if cooking on the stove. Cover with a lid, lower the temperature, and simmer until al dente, 30 to 40 minutes. Check for doneness occasionally, and either drain early or add extra liquid (if needed) to extend the cooking time. You can prepare the barley the night before and refrigerate it overnight.
In a large bowl, whisk to combine the oil, vinegar, lime juice, tamari, red pepper flakes, garlic, and ginger. Add the barley, edamame, and scallion, and fold to thoroughly coat. Add extra tamari, if desired. Add a sprinkle of sesame seeds on top of each serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Fold again to combine before serving.
YIELD: 4 to 6 servings
◁ Wheat Berry Mechwia
▸ GRAIN: WHEAT BERRIES
Mechwia is a flavor-packed Tunisian salad composed of roasted vegetables, briny capers, and olives. It also usually showcases eggs and tuna. We’ve kept the best parts of the original and added wheat berries. We chose not to roast the tomatoes, using flavor-packed, beautiful, ripe, heirloom tomatoes instead. Serve with Zhoug Farro Falafel (page 93) or Cracked Wheat Koftas (page 88). Kamut, spelt, triticale berries, or any similar grain can be subbed for the wheat berries. Adjust cooking times accordingly.
3/4 cup (144 g) dry, soft, white wheat berries, rinsed and drained
1 tablespoon (8 g) Broth Powder (page 167)
1 whole green bell pepper
1 whole jalapeño pepper
1/2 red onion, peeled and halved
3 whole cloves garlic, peeled
2 large ripe heirloom tomatoes, chopped
12 kalamata and green olives (a mix of both), pitted and chopped
1 1/2 tablespoons (23 ml) capers with brine, coarsely minced
1 tablespoon (15 ml) extra-virgin olive oil
1 tablespoon (15 ml) fresh lemon juice
1/2 teaspoon ground sumac
1/2 teaspoon ground cumin
Salt, to taste
Chopped fresh parsley or mint, for garnish
Place the wheat berries in a pot, cover with an extra 3 inches (7.5 cm) of water and 1 tablespoon (8 g) broth powder. Bring to a boil. Partially cover with a lid, lower the heat, and simmer until tender, about 1 hour. Drain, if needed, and set aside.
Preheat the oven to 425°F (220°C, or gas mark 7). Place peppers, onion, and garlic on a lightly greased, medium rimmed baking sheet and place in oven. Roasting times will vary; about 30 minutes for bell pepper (must be soft and charred) and onion (must be softer and browned), 15 minutes for the jalapeño (must be soft and charred) and garlic (must be soft and browned). Check every 5 to 10 minutes to prevent burning, and flip halfway through. When ready, place the peppers in a glass bowl fitted with a lid for 10 minutes. Once cool enough to handle, peel the peppers. Discard the seeds and core. Mince the garlic, and chop or thinly slice the peppers and onion.
Place the wheat berries, tomatoes, peppers, onion, garlic, olives, capers, oil, lemon juice, sumac, and cumin in a large skillet. Fold to combine and cook on low heat for 4 minutes, just to meld the flavors. Adjust seasoning, if needed, and garnish with parsley or mint. Gently reheated leftovers are even better!
YIELD: 4 side-dish servings
Warm Farro and Sweet Potato Salad
▸ GRAIN: FARRO ▸ SOY-FREE POTENTIAL
Hello, versatility: Any favorite grain can be used in place of fantastico farro in this energy-packed, autumnal salad.
FOR THE DRESSING:
1 1/4 cups (228 g) cooked cannellini beans
3 tablespoons (45 ml) grapeseed or olive oil
3 tablespoons (45 ml) water
3 tablespoons (45 ml) fresh lemon juice
1 to 3 tablespoons (15 to 45 ml) apple cider vinegar, to taste
1 to 2 grated or pressed cloves garlic, to taste
1 tablespoon (3 g) packed minced fresh chives
1/2 teaspoon coarse kosher salt, to taste
1 1/2 teaspoons Broth Powder (page 167)
Ground black pepper, to taste
FOR THE SALAD:
1/2 cup (100 g) dry farro, rinsed and drained
1 cup (235 ml) water
1 1/2 tablespoons (12 g) Broth Powder (page 167), divided
1 pound (454 g) sweet potato, trimmed and chopped into bite-size pieces (about 2 medium)
1/2 cup plus 2 tablespoons (100 g) chopped shallot
1/2 teaspoon coarse kosher salt, to taste
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
Water, as needed
1 1/2 cups (60 g) packed minced kale leaves
To make the dressing: Combine all ingredients in a blender, and blend until perfectly smooth. Adjust the vinegar to your liking. This can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
To make the salad: Place the farro, water, and 1 tablespoon (8 g) broth powder in a medium pot. Bring to a boil, lower the heat, and cover with a lid. Simmer until al dente, about 20 to 25 minutes. Drain early or add extra liquid (if needed) to reach desired texture. Set aside.
Place potato, shallot, salt, paprika, cumin, remaining 1 1/2 teaspoons broth powder, and 1 tablespoon (15 ml) water in a large skillet. Cook on medium-high heat until the shallot is translucent, stirring occasionally. Add extra water, if needed. Lower the heat, cover with a lid, and cook until the potato is still firm, yet tender to the fork, about 10 minutes. Remove from the heat. Fold the kale and farro into the mixture. Heat the dressing slowly on low heat in a small saucepan until heated through, about 8 minutes, and drizzle as needed over the salad. Alternatively, add as much as you wish in the pan with the veggies and simmer until heated through.
YIELD: 4 servings, 1 1/2 cups (355 ml) dressing