What’s for dinner? A few days ago I heard someone declare that it is difficult to make dinner if you’re a vegan. It’s easy, you just put plants on your plate. With the typical expectation of a main dish and side dishes on a dinner plate, I created this main dish recipe for my omnivore relatives who are coming over on Saturday. Hopefully dinner will be appealing to everyone.
Farro has a low gluten content making it easier to digest, and sometimes tolerable for many gluten intolerant individuals. Farro contains a special type of carbohydrate called cyanogenic glucosides that stimulate the immune system, lower choesterol and play a role in blood clotting.
Eggplant skin holds an antioxidant called nasunin, a potent free-radical scavenger. It protects blood cholesterol from becoming a highly reactive toxic form; prevents cellular damage that can promote cancer; and lessens free radical damage in joints, which causes arthritis. This dish is also rich in protein, iron, several vitamins and is full of fiber.
FARRO AND GARBANZO BEAN CAKES WITH EGGPLANT AND MUSHROOMS
1 cup farro*
1 ½ cups water
1 (15 oz.) can organic garbanzo beans
1 cup vegetable broth
3 T ground flaxseed
1 small onion, chopped
4 garlic cloves
1 T fresh lemon juice
2 T fresh thyme leaves
1 ½ t chopped fresh rosemary
1 t Himalayan sea salt*
½ t turmeric
¼ t ground sage
¼ t cayenne pepper
2 t baking powder
1 cup whole wheat bread crumbs
¼ cup parsley
2 T coconut oil*
In a medium saucepan cook the farro in water for 15 minutes until “al dente.” Add the garbanzo beans, vegetable broth, ground flaxseed, onion, garlic and lemon juice to a food processor and pulse several times. Add all the fresh and dried herbs and seasonings and baking powder, process until incorporated. Add the cooked farro (drain if necessary). Add the breadcrumbs and parsley and pulse 5 to 6 times until blended thoroughly. Shape into 12 cakes and fry in a skillet in 2 to 3 batches using the coconut oil as needed. Serve with Eggplant and Mushroom sauce. Serves 6.
©Janice Moreland http://thekitchentwist.com
For the Eggplant and Mushroom Sauce
½ large eggplant, diced
1 T Himalayan sea salt*
4 cloves garlic, peeled and sliced
1 large onion, chopped
1 lb. crimini mushrooms, halved
1 ½ cups grape tomatoes
3 cups vegetable broth
¼ cup non-dairy, non-hydrogenated butter
20 basil leaves, chiffonade or minced
Place eggplant in a large bowl and sprinkle with salt and add just enough water to cover. Let stand 20 minutes. Preheat oven to 400°. Line a very large baking sheet with foil and lightly grease with olive oil. Drain eggplant and place on baking sheet with the remaining vegetables. Toss with a little olive oil drizzled over top. Roast in the preheated oven 30 minutes stirring occasionally. Heat the vegetable broth and non-dairy butter in a medium saucepan to boiling and reduce by ⅓. Stir in the roasted vegetables and basil. Serve over the farro and garbanzo Cakes. Garnish with additional fresh chopped basil.