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.

Warm Ginger Glazed Carrot Quinoa Salad

This warm quinoa salad with ginger glazed carrots and onions will knock your socks off. This quinoa dish recipe has a bit of heat, a bit of sweet and a lot of savory. There’s crunch, nuttiness and fresh greens to add a punch of added health benefits.

Maple Glazed Carrot Quinoa Salad #vegan #recipe #purekitchenblog

Have you seen the show Grace and Frankie yet? If not, you should. It’s a real kick. I watched one entire season with my mom. We would get together a few times a month and binge watch together. Then I got hooked and watched the rest of the season’s myself. Anyways, the new season is out and I’m really excited to sit by the fire tonight, eat this Warm Quinoa salad and sip a glass of wine. Who’s with me?

Warm Ginger Glazed Quinoa Salad | #vegan #gluten-free #puremamas Recipe
Vegan Warm Quinoa Salad Recipe | #puremamas #purekitchen #glutenfree

This is a great on-the-go lunch as well. Store it in the fridge in containers that you can quickly grab and take to work, the park or in the car for post-gym. Speaking of the gym, I’ve spent a year working on building muscle mass and getting lean. It’s been so rewarding. Do any of you guys workout? Let me know in the comments. I share some of my workout milestones on Instagram, incase you don’t follow along, check out my handstands progress here.

Warm Vegan Ginger Carrot Quinoa Salad | #glutenfree #dairyfree #puremamas
marinate & massage your kale

On another side note, while making this warm quinoa salad, I accidentally erased my photos of the maple ginger glazed carrots and onions. I am so stupid and super bummed because it shows them before and after while cooking. Darn it! Oh well, hopefully you get the idea. The kale should be prepped ahead like the image above. Be sure to add oil and lemon and massage it really well before adding it to your warm quinoa. This will help with digestion and make it more palatable.

I love this salad and have made it many times for pot lucks and dinner parties. It’s a great side dish or makes a really well balance main dish as well. People love the mixture of savory, with sweet and spicy plus all the different textures. It’s healthy and delicious, what more could you ask for?

Warm Ginger Glazed Carrots Quinoa Salad #vegan #glutenfree #puremamas
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Warm Ginger Glazed Carrot Quinoa Salad Recipe

Serves 4

INGREDIENTS

DIRECTIONS

  1. In a sauce pan add water and quinoa. Bring to the boil. Then cover with a lid and simmer for 20 minutes.

  2. While it’s cooking, add 1 Tbsp olive oil to a frying pan and add the chopped onion and minced garlic. Cook until onion is translucent.

  3. Add 1 tsp sesame oil, 1 tsp olive oil, tamari, freshly grated ginger, honey or maple syrup, sea salt and chili flakes.

  4. Immediately add the chopped carrots. Cook until carrots are soft, about 10 additional minutes. They will start to blacken if you let them cook on medium. Using a metal spatula scrape bottom of the pan and keep cooking until caramelized. About 5-10 more minutes. Don’t let them burn.

  5. When quinoa is finished cooking, add 1/2 tsp olive oil and pinch of sea salt. Stir until fluffy.

  6. In a separate bowl add chopped kale, squeeze of lemon juice and 1/2 tsp olive oil. Using your hands massage the kale really well and let sit for a minute or two.

  7. Combine the quinoa with the caramelized carrots. Stir well. Add the kale mixture and toss again.

  8. Serve warm. Top with chopped fresh mint or cilantro, toasted sesame seeds or chopped toasted almonds or pecans.

Mushroom & Chickpea (vegan!) Korma

This mushroom and chickpea korma is a unique dish. Dairy and meat free but high in protein, fiber, healthy carbs and tons of flavor - this dish is a perfectly complete vegan meal. The creamy "curry" base is a mixture of spices and coconut cream with the addition of tomato paste.

Vegan Mushroom Korma | #vegan #purekitchen #puremamas
Vegan Korma | made with mushrooms & chickpeas #puremamas #purekitchenblog

Korma is a type of curry dish but doesn't taste like your typical yellow or red curry. The spice combination of garam masala, coriander and the cardamom make it really unique and flavorful but not too over the top, so kids enjoy it as well. Typically made with yogurt and meat, we are doing things differently around here, as usual. 

Unlike the majority of my recipes featured on my blog, I chose to try another food bloggers recipe and modify it as I saw fit. The original recipe comes from QuiteGoodFood.co.nz. Here photos are quite good as well. I adapted the recipe just a smidge and it turned out great!

What I love about this Chickpea Korma Indian dish:

  • it's got quite a bit of protein (13g per serving - add rice and there's more). 
  • it's extremely flavorful but also not too much - so kids love it as well. 
  • it's hearty, warm and fills you up. 
  • perfect for a Winter evening. 
  • the left-overs taste even better. 
  • you can sub mushrooms for small potatoes if you aren't a mushroom fan. 
Vegan Curry with Chickpeas Recipe #purekitchen #puremamas

If you don't follow me on instagram it's a good time to do so because I've decided to share some recipes on instagram ONLY! Meaning, you will find an entire recipe and photos on my social media account that aren't featured here on the blog or in my newsletter. For example, I recently posted this Creamy Roasted Red Bell Pepper Sauce Recipe exclusively for Instagram. 

Mushroom (vegan!) Korma | #puremamas #purekitchen

Now back to Korma, if you are new to Indian dishes, this is a good place to start. One thing I loved about creating another bloggers dish is that I learned something really valuable when it comes to curries: "A little secret to making more-authentic home-made curries, is to blitz your onion, garlic and ginger first (or grate if you don’t have a food processor). Your curry sauce will have a far better flavour and texture." - Amber of Quite Good Food

Cool, right? Yeah yeah, it's an extra and kind of annoying step, but it really is worth it! I love the way the curry smell fills up the kitchen when I'm making it as well. It always cheers up my tired grumpy kids after a long day of school and sports. 

Healthy Curry with Mushrooms & Chickpeas (vegan!) #puremamas
Vegan Korma with Mushrooms and Chickpeas! #puremamas

INGREDIENTS

Spices:

Chickpea and Mushroom Korma
  • 1/4 tsp ground cloves
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground cardamom

Korma base:

  • 1 large onions, chopped
  • 4 cloves garlic, chopped or minced
  • 1 inch piece fresh ginger, roughly chopped
  • 2 Tbsp vegan butter or coconut oil 
  • 2 cups button mushrooms, whole if small, or chopped if larger
  • 1 can chickpeas (beans only, not the liquid)
  • 1 can coconut cream (just the thick white part, not the clear stuff)
  • 2 Tbsp tomato paste
  • 2 Tbsp almond meal or flour (ground almonds)
  • 1 tsp salt

To serve:

  • Cooked rice
  • Cilantro
  • Toasted nuts

DIRECTIONS

  1. Measure out all of the dry spices into a bowl. Set aside. 

  2. Blitz onion, garlic and ginger in a food processor with 1/2 cup of water, until it is a thick, rough slurry. 

  3. Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Once hot, put the onion mixture into the saucepan. Cook for 15-20 minutes, stirring often, or until the liquid has evaporated and the onion mixture is golden brown. Turn down the heat if it is browning too quickly. 

  4. Add the dry spices, stir and cook for another 1-2 minutes until fragrant. 

  5. Add the mushrooms, turn the heat up a bit and cook for another 1-2 minutes to coat the mushrooms in the spice mixture. Season with 1 tsp salt. 

  6. Add coconut cream, chickpeas, tomato paste and the almond meal. Stir and then simmer for another 10 minutes. 

  7. Serve with cooked rice and garnish with your favorite toppings like toasted nuts and cilantro.

Enjoy! Have a wonderful first weekend of December. What are your plans? I'm going to our holiday parade here in town on Saturday and I'm really looking forward to it. 

Recipe heavily adapted from QuiteGoodFood

To-Die-For Sautéed Noodles [vegan gf]

So lately I have been obsessed with noodles or grains and greens. Dinner is a giant bowl of chopped greens, dressing and starch. The red leaf lettuce is my favorite; it's so delicate, bitter but subtle, crunchy, light and is perfect with dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint. 

simple red leaf lettuce salad | vegan gluten free

The greens look something like this. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked). Protein, vitamins, minerals, fiber, antioxidants, nitrates, and the list goes on. It's filling and has a high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?

red leaf lettuce salad | sautéed noodles | gluten-free vegan

The starch I add to my greens are usually one of the following:

sweet potatoes

baked baby potatoes

noodles with my no cook magical marinara

white rice or brown rice

quinoa

This combo is really easy to to digest, quick and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).  

to-die-for simple sautéed noodles | gluten free & vegan

But this particular Saturday night I wanted something special. So I boiled noodles, as usual, and this time I sautéed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for! Add these to-die-for sautéed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for. 

to-die-for sautéed noodles [vegan & gf]

The list of steps and ingredients looks long but it really only takes 10 minutes to make this entire dinner. It might take a few more minutes the first time you make it but once you get the hang of it, it takes no time at all. Remember, as I always say, have fun and add your own spices or herbs or ingredients. 

to-die-for sautéed noodles with red leaf lettuce! perfect vegan dinner for the whole family!

 

TO-DIE-FOR SAUTEED NOODLES & RED LEAF LETTUCE RECIPE

serves 3 adults or 2 adults and 2 kids

to-die-for sautéed noodles {vegan + gf}

INGREDIENTS

for the salad:

  • 1 head red leaf lettuce, chopped
  • 2 Tbsp vegan mayo
  • squeeze of lemon juice
  • 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)

for the noodles:

DIRECTIONS

  1. Boil the Lotus Foods noodles for 3-4 minutes according to package. 
  2. While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside. 
  3. Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
  4. Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
  5. Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos). 
  6. Serve with the greens and topped with toasted sesame seeds or fresh herbs. 

NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

NOTE #2: the original recipe posted on Oct 8 has been edited due to an ingredient not being completely vegan. I didn't even realize my chili paste had anchovies in it 🙀. Totally my bad. But I modified it and this version is even better. I have made it 3 times and it's BOMB still. Enjoy. Truly sorry for that, guys!