I spent most of Saturday running errands and getting the house ready because my in-laws are coming on Thursday! I can’t wait to see them and I wanted to try getting the house in some sort of order. After 3 trips to Target, 2 stops at Bed Bath and Beyond, 2 visits to Marshalls, 1 stop at TJ Maxx, and 1 trip to World Market, the guest bedroom is in a much better place. (Expect a guest bedroom update with photos soon!)
So when Sunday morning rolled around, I was excited to just chill out in the kitchen. But yesterday, I was striking out. I tried making some protein pancakes with coconut flour and they just didn’t turn out the way I hoped. I had lots of other ideas for recipes where I was missing that one ingredient. I was dirtying dishes and using ingredients and nothing was coming together. I started getting hungry for lunch and decided to try another farro recipe. I loved this kale and pine nut faux risotto so I thought I’d try something similar but with a tomato base. I wanted to keep it vegan so I used nutritional yeast to give it a creamy, cheesy flavor without actually using any cream on cheese. Nutritional yeast has the added benefit of protein & b vitamins which can both be a little challenge for non-meat eaters to get. I typically get my “nooch” from the bulk bins at the grocery store but if you can’t find it there, you can order it online. (Bob’s Red Mill is on Amazon and it’s great!)
Luckily, I didn’t strike out with this one:
- 1 cup dry farro
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 15 oz can of diced tomatoes
- 1½ cups of tomato sauce (or marinara sauce)
- 1 cup almond milk
- 1 cup water
- ½ cup nutritional yeast
- ½ tsp salt, to taste
- ¼ cup pine nuts (optional)
- Add everything except the tomato sauce and the pine nuts into a large pot and bring to a boil.
- Let simmer for 10 minutes, then add in the tomato sauce.
- Simmer for another 20-30 minutes until the farro is cooked. (It should be a bit chewy but not crunchy.)
- Add salt to taste and top with pine nuts before serving.
I love that the nutritional yeast makes this super creamy! This totally hit the spot and it was nice to have a success after so many failed recipes.
In other news, I ran. Like actually ran. This hasn’t happened for… quite some time. Ever since I finished a half marathon in 2012 I haven’t really been in the mood to run, but the weather was so perfect I just went for it. Maybe it’ll become a regular in the workout rotation! We’ll see. This farro was a yummy way to refuel after logging a few miles!
Looking for something else to do with farro? Try this faux risotto recipe!