Vegan Farro & Butter Beans with Kale

Beans truly are the magical fruit. What is your favorite bean? Have you ever tried butter beans? They are a game changer. Fresh is best but canned are tasty, too. Now let’s talk about faro. Similar to kamut or bulgur wheat, farro makes a good alternative grain. It does contain gluten, however it contains lower levels than today’s wheat, and if prepared properly, the gluten is pre-digested and broken down by sprouting and fermentation like a sourdough process. This makes it much more tolerable with anyone sensitive to gluten.

Farro & Butter Beans with Kale | Vegan | #PureKitchenBlog

Still not convinced? Try my simple Vegan Farro & Butter Beans with Kale dish for dinner tonight. Even better -Farro is an excellent source of protein, fiber and nutrients like magnesium and iron; it’s a big step up from using white rice or other refined grains in your favorite dishes.

Farro & Butter Beans with Kale | #Vegan | #dairyfree

The kale in this dish is raw which adds a variety of texture and of course a handful of vital nutrients. Marinated first in lemon juice and olive oil helps break the kale down and makes it more palatable. Cooked so simply, this Farro and Butter Beans recipe is so flavorful yet has no additional spices. It’s incredible how flavorful vegetables are; they don’t need to coated in sauces or tons of spices.

Farro & Butter Beans with Kale | #Vegan | #dairyfree

This Farro & Butter Beans with Kale recipes is hearty, warm, full of flavor, fiber, protein, and a bunch of micro nutrients. You can’t go wrong with this dish.

Farro & Butter Beans with Kale | #Vegan | #dairyfree
Farro & Butter Beans with Kale | #Vegan | #dairyfree

FARRO & BUTTER BEANS WITH KALE RECIPE

serves 4

INGREDIENTS

Farro & Butter Beans with Kale | #Vegan | #dairyfree
  • 1 cup dry farro (grain)

  • 4 cups water or vegetable broth

  • 1 can of butter beans

  • 2 cup kale, chopped

  • 1/2 lemon, juiced

  • 1 cup yellow onion, chopped

  • 3 Tbsp olive oil or Miyoko’s butter

  • 1 tsp sea salt + more to taste

  • 1 tsp onion powder

  • 1 tsp red chili flakes

  • garnish: chopped chives or mint, parmesan cheese.

DIRECTIONS

  1. In a saucepan heat the dry farro and water until it boils. Let boil for 5 minutes. Turn down the heat, cover and let simmer for 50-60 minutes.

  2. In the meantime, cook the onion in a frying pan with 1 Tbsp olive oil or butter and a pinch of sea salt. Cook until translucent and then cook a little longer until caramelized and browned. This might take 6-8 minutes. Keep tossing and scraping. Add a bit more oil if necessary.

  3. In a medium sized bowl combine chopped kale, 1/2 lemon juice and 1 tsp olive oil. Using your hands massage the kale really well. Let it sit for about 5-10 minutes.

  4. Once the onions are nice and caramelized, add the onion powder, chili flakes, butter beans, another Tablespoon of olive oil and a pinch more sea salt. Mix well and heat until beans are warm.

  5. When the farro is done cooking you may need to discard any excess water. Farro shouldn’t be rubbery it should be soft and well cooked. Add farro to the beans and onion mixture. Add a few pinches of sea salt and a few teaspoons of olive oil or butter.

  6. Add the kale to the farro and beans. Toss well. Taste it to be sure you have enough salt.

  7. Garnish with fresh herbs and vegan cheese (optional).

  8. Serve warm and enjoy.

Ramen Noodle Stir Fry Bowl

You guys might remember to-die-for Sautéed Ramen noodle dish!? After soaking the ramen noodles in hot water I saute them up in a frying pan with all sorts of spices, tamari and some oil. They turn out chewy and delicious every time. 

Stir Fry Ramen Noodle Bowl | Meatless Monday | no eggs, Vegan | plant-based | GF dairy-free

This time I added roasted vegetables, fresh herbs and topped it all off with toasted sesame seeds. The possibilities with this ramenstir fry bowl is endless - you can do mushrooms, onions, chopped kale, roasted tomatoes, tofu or any other protein you feel inclined to add. You'll be surprised how simple this is to make and how healthy it is. It tastes like a guilty pleasure - something really greasy that you order from a Chinese restaurant. 

Rice Millet Ramen Noodle Bowl | GF Vegan | #purekitchenblog

Also, did I mention that my kids devour this ramen noodle stir fry? If you have picky eaters, leave the roasted vegetables on the side. You will be roasting them separately from the stir fried noodles, so it's easy to do. I can't make enough of these noodles for my kids. 

Veggie Noodle Stir Fry Recipe

yields 3 main dishes

INGREDIENTS

  • 8 oz Lotus rice millet ramen noodles
  • 1 head broccoli, stem removed, chopped florets
  • 1 red bell pepper, super thinly sliced
  • sea salt & pepper
  • 6 cloves raw garlic, minced
  • 3 Tbsp butter or oil
  • 1/4 cup tamari or soy sauce
  • 2 Tbsp sweet chili sauce (sweet stuff)
  • 1 Tbsp chili paste (spicy stuff)
  • 2 tsp agave nectar
  • 2 Tbsp shallots, chopped
  • 2 Tbsp Chinese five spice
  • 1 Tbsp onion powder

DIRECTIONS

  1. Cover the hard ramen noodles in boiling water for 4 minutes. Strain and set aside. 
  2. Preheat oven to 425 degrees F. Lightly oil a cookie sheet with oil or butter. Place chopped broccoli florets and red bell pepper on sheet. Sprinkles with sea salt and bake for 15 minutes. 
  3. In a large frying pan, add garlic, butter, tamari, chili sauces, agave, chopped shallots and spices. Heat on medium. Let garlic start to get fragrant. Add strained noodles. Fry for about 3-4 minutes, tossing over and over, careful nothing burns. Keep tossing for another 3-4 minutes until noodles start to dry. 
  4. When ready to serve toss the noodles with the roasted vegetables. Serve warm. 
  5. Top with fresh herbs and/or sesame seeds or even chicken or tofu. 

Also, check out the 4th of July cocktail recipes I did for North River Farms. You can find the entire recipe up on their Instagram page. Don't they look tasty and refreshing?...

Vodka Berry Bombs | Fresh fruit Cocktail Recipe
4th of July Berry Vodka Bombs! | cocktails | berry cocktails