Summer Variety Bowl

VARIETY BOWL

Bowls. The kind of bowls I’m referring to are the ones found at health food cafes. I don’t know about you but I’m constantly amazed by the variety of ingredients that each is comprised of as you go down the extensive list on the menu at one of these establishments. I mean, prosciutto, goat’s milk cheese, apples and dates over brown rice? Don't mock it before you try it!

 
 

 

Anyhow, I’m impressed! Every time I go to a place with a list of bowls it inspires me to go home and get creative. Problem is I never do. Luckily starting this blog has nudged me to try things I’ve been putting on hold for no good reason. Last night was it. I came home late and decided all I would prepare for my next day’s lunch was a cup of farro and a cup of Indian spiced lentils. Because I haven’t had time to recreate one of the wonderful varieties of sauces that accompany these bowls I decided to spice up the lentils instead. I used a lovely Vindaloo seasoning consisting of turmeric, cinnamon, garlic, fenugreek, salt, mustard, coriander, cumin, ginger, cardamom and cloves. So much depth in that spice mix!

FARRO

I had almond pulp left over from almond milk I’d made earlier which I stored in a jar overnight as I was too lazy, and it too late, to make almond meal. I figured I’d just add them to the bowl the following day..isn’t that how these bowls get created anyway? You just throw a bunch of items in a bowl and voila, you have a delicious meal? Also, I’m not sure there’s a better way to use up the assortment of leftovers in your fridge. I have to say, I was quite pleased with the finished product..as well as the presentation. You can decorate these bowls in so many ways. I used trumpet mushrooms, radishes, cucumber, peas and kale. 

 

MUSHROOMS

Ingredients:

1 cup farro
1 cup red lentils
1 1/2 Tbsp Vindaloo seasoning
1 cup english peas, steamed
1/2 cup fresh ground almond meal
2 radishes, sliced
1/2 cucumber, sliced
2 trumpet mushrooms
1 cup kale
red onion, minced as garnish
coconut oil
salt
pepper

Instructions:

Cook farro ahead of time in water, 1:2 1/2 cup ratio. You can brown the farro in the pan with some coconut oil before adding the water to give it some depth and nuttiness. For lentils, do the same. Let saute for a few minutes in coconut oil and spices before adding the water. The Vindaloo seasoning actually seemed to penetrate the lentils better this way. And since these are in place of your sauce, you definitely want them to have a richness to them. Thinly slice and saute up the trumpet mushrooms with some coconut oil, salt and cayenne pepper.

Now you have warm farro, lentils and mushrooms so plate them in a bowl and add the remaining ingredients. Be as creative as you wish and make sure to include your own finishing touches to really make this meal yours.