Post by Loupy on Mar 23, 2013 14:11:17 GMT -7
Vegan Farro and Roasted Sweet Potato Salad with Pine Nuts and Tahini-Sumac Vinaigrette
Recipe created by Kalyn with input from Jake.
www.kalynskitchen.com/2012/11/vegan-farro-sweet-potato-salad.html
Makes about 6-8 servings;
Ingredients:
2 medium sized orange-flesh sweet potatoes, cut into 1/2 inch dice (About 4 cups diced sweet potatoes; these are often called yams in U.S. grocery stores.)
1 T olive oil
1 tsp. dried thyme
salt and fresh ground pepper, for seasoning sweet potatoes
2 cups farro (I used Semi-Pearled Farro.)
4 cups hot vegetable stock (or use 2 cans vegetable broth and a little water)
1 cup thinly sliced green onion
1/2 cup toasted pine nuts
Dressing Ingredients:
1 T Spanish Sherry Vinegar (or unsweetened rice vinegar)
1 T Tahini
1 tsp. Spike Seasoning (probably optional, but it does add flavor)
2 tsp. brown sugar, Splenda, or Stevia
2 tsp powdered Sumac
1/4 cup extra virgin olive oil (use an oil with good flavor)
Instructions:
Preheat oven to 400F/200C.
Peel sweet potatoes and cut them into half inch dice.
Toss sweet potatoes with 1 T olive oil and thyme and season with salt and pepper to taste.
Spread sweet potatoes out in a single layer on a large baking sheet (that you have sprayed with non-stick spray or olive oil.)
Roast sweet potatoes, turning a few times, until they are softened and slightly browned, about 40 minutes.
While sweet potatoes roast, heat the vegetable stock in microwave (or in a pot).
Heat the Farro in a dry pan, stirring, until it has a toasted smell, about 2-3 minutes.
Add the hot stock, bring to a boil, then reduce heat and simmer covered until the Farro is softened but still slightly chewy, about 35 minutes.
Pour the Farro into a colander to drain any excess stock that has not been absorbed and let it cool.
**There are several types of Farro, and the cooking time I specify is for semi-pearled Farro, which still has some of the bran. Whole Farro will take longer to cook and pearled Farro will cook more quickly, so if you're not sure what type you have I would start checking it after about 30 minutes.
Mix together the sherry vinegar, Tahini, Spike Seasoning, sweetener of your choice, and Sumac together and then whisk in the olive oil to make the dressing.
When the sweet potatoes are done, toss them with 2 tablespoons of dressing in a bowl that's big enough to hold all the salad ingredients.
When Farro is fairly cool, gently mix together the sweet potatoes, Farro, and sliced green onions with the rest of the dressing.
Toast the pine nuts in a dry pan just until they are barely starting to brown and toss them into the salad 9saving a few for garnish if desired.) Serve warm or at room temperature.
This kept quite well in the fridge for a few days and was even good when I ate it cold.
Recipe created by Kalyn with input from Jake.
www.kalynskitchen.com/2012/11/vegan-farro-sweet-potato-salad.html
Makes about 6-8 servings;
Ingredients:
2 medium sized orange-flesh sweet potatoes, cut into 1/2 inch dice (About 4 cups diced sweet potatoes; these are often called yams in U.S. grocery stores.)
1 T olive oil
1 tsp. dried thyme
salt and fresh ground pepper, for seasoning sweet potatoes
2 cups farro (I used Semi-Pearled Farro.)
4 cups hot vegetable stock (or use 2 cans vegetable broth and a little water)
1 cup thinly sliced green onion
1/2 cup toasted pine nuts
Dressing Ingredients:
1 T Spanish Sherry Vinegar (or unsweetened rice vinegar)
1 T Tahini
1 tsp. Spike Seasoning (probably optional, but it does add flavor)
2 tsp. brown sugar, Splenda, or Stevia
2 tsp powdered Sumac
1/4 cup extra virgin olive oil (use an oil with good flavor)
Instructions:
Preheat oven to 400F/200C.
Peel sweet potatoes and cut them into half inch dice.
Toss sweet potatoes with 1 T olive oil and thyme and season with salt and pepper to taste.
Spread sweet potatoes out in a single layer on a large baking sheet (that you have sprayed with non-stick spray or olive oil.)
Roast sweet potatoes, turning a few times, until they are softened and slightly browned, about 40 minutes.
While sweet potatoes roast, heat the vegetable stock in microwave (or in a pot).
Heat the Farro in a dry pan, stirring, until it has a toasted smell, about 2-3 minutes.
Add the hot stock, bring to a boil, then reduce heat and simmer covered until the Farro is softened but still slightly chewy, about 35 minutes.
Pour the Farro into a colander to drain any excess stock that has not been absorbed and let it cool.
**There are several types of Farro, and the cooking time I specify is for semi-pearled Farro, which still has some of the bran. Whole Farro will take longer to cook and pearled Farro will cook more quickly, so if you're not sure what type you have I would start checking it after about 30 minutes.
Mix together the sherry vinegar, Tahini, Spike Seasoning, sweetener of your choice, and Sumac together and then whisk in the olive oil to make the dressing.
When the sweet potatoes are done, toss them with 2 tablespoons of dressing in a bowl that's big enough to hold all the salad ingredients.
When Farro is fairly cool, gently mix together the sweet potatoes, Farro, and sliced green onions with the rest of the dressing.
Toast the pine nuts in a dry pan just until they are barely starting to brown and toss them into the salad 9saving a few for garnish if desired.) Serve warm or at room temperature.
This kept quite well in the fridge for a few days and was even good when I ate it cold.
