Spring is in the air, I think I have ants in my pants when I hear I can have fresh artichokes and spring peas, that the asparagus is abundant, and mushrooms are flourishing from the ground. I know that it is menu changing-time. Happily I am figuring out what will be CulinAriane's spring menu. Rabbit? Lamb? What fish is coming from the sea??
However, this blog is for our vegetarians.
My closest friend is a vegetarian and I call her a veggie. She used to eat 'meat' several years ago but that only consisted of chicken, turkey or fish. Today she eats none. However, when I entertain and she is on the guest list, obviously, I have to stop and think what will she eat??
So for springtime I told her I would write a recipe for her. This is a ragu that is delicious with pasta, or on its own. It may be a little complex, but well worth it with farro, sweet potato, chickpea salad with artichokes, morels, and spring onions.
When it comes to recipes for vegetarians, it can seem complicated because you only think of vegetables; however blending together different vegetables and grains is what makes the great meal.
Grains
1 Cup Farro
2 Cups Water
2 Tb Minced Shallots
3 Sprigs Fresh Thyme
Salt to taste
There is a basic rule to cooking grains, 2 to 1 (2 cups of liquids to 1 cup of grain.) To enhance the flavor of a grain, (farro in this instance) toast it in a sauté pan on medium heat for one minute. Next, add 2 Tb of minced shallot and three sprigs of fresh thyme. After another minute add your cooking liquid. (Remember to always season your water or stock.) Cook until tender approximately 40 minutes.
Sweet Potato
1 Large Sweet Potatoes (about 2 cups when diced)
1/2 Cup Water
1/4 Cup Brown Sugar
1 tsp Cayenne
1 tsp Salt
1/2 tsp Pepper
2 oz. Butter
For the sweet potato, peel them and cut medium dice. In a mixing bowl combine 1/2 cup of water, ¼ c of brown sugar, 1 tsp cayenne, 1 tsp salt, ½ tsp pepper and 2oz butter. Toss the sweet potatoes in the mixture and spread out on a parchment papered sheet pan and roast at 325 degrees for 30-40 minutes, until tender.
Chickpeas Salad with Artichokes, Morels and Spring Onions
1 Can Chickpeas
2 Pounds of Artichokes (before cleaned)
1/4 Cup Morels (your favorite mushrooms)
1 Spring Onion
2T Olive Oil
1 tsp Fresh Thyme
Salt & Pepper To Taste
Chickpeas are usually easier from a can to avoid the long preparation from fresh peas.
Combine everything in a bowl and check for seasoning.
Place a large pot of salted water on to boil. Prepare the artichokes by cutting off the stems, all the way to the bulb, and the tops, about one fourth from the top, of each artichoke. Using scissors trim the tips of each leaf. Place the artichokes in the boiling water and cover. Cook for 30-40 minutes or until the leaves pull off easily. Remove the artichokes from the water and allow to cool. Remove the leaves and trim the chokes from the heart of each artichoke. Cut the hearts into quarter pieces and reserve.
Slice the morels into quarter inch slices and reserve.
In a sauté pan add 2T olive oil. Get hot, add sliced spring onions (if you cannot find spring onions Vidalia onion is fine). Add morels. Season with salt and pepper. Cook for about 3 minutes until morels soften. Add 1-teaspoon fresh thyme and artichokes combine this with the farro mixture. Season one more time if needed. You can serve with a simple salad. And indulge in this delightful CulinAriane vegetarian dish. Enjoy!
Leave a comment