My awesome friend gifted me three meals via Purple Carrot. This is the first one, and I'm in love.
What I changed: Used fancy EVOs, adjusted chopping techniques
Source: Purple Carrot | Serves: 2 | Time: ~30 minutes
Ingredients
1/2 cup #farro
1 tbsp mushroom & sage infused EVO
2 vegan sausages, sliced
1 tbsp garlic infused EVO
1 shallot, diced
1 garlic clove, minced
S&P, to taste
2 mini sweet peppers, chopped
1 14-oz can #chickpeas, drained and rinced
Cucumber Salad (mix it all together)
1 #cucumber, diced
1 garlic clove, minced
1/4 oz fresh dill
Juice from 1/2 lemon
1/4 cup cashew yogurt
To Serve
Wedges from the remaining 1/2 lemon
Instructions
Add faro to a small saucepan with 1 cup of cold water. Bring to a boil, reduce heat, and cook for 15-18 min (until water is absorbed).
Meanwhile, add mushroom & sage infused EVO to a nonstick skillet over medium heat. Add sausages and cook 5-6 minutes. Remove and put aside on a plate.
Then swirl some garlic-infused EVO into the skillet over med-high heat. Add the shallots, garlic, and S&P. Cook 3-4 minutes.
Add farro, mini peppers, and chickpeas to the skillet and cook another 4 minutes (until the farro is crispy).
Add the sausage back in to warm everything up. I think I did about 1-2 more minutes.
Serve the skillet into bowls. Squeeze some extra lemon juice and top with cucumber salad. Enjoy!