I like to grocery shop…strike that I LOVE to grocery shop. It’s time for me and a time for new discoveries. Even when I only have a few things on my list, I’ll browse around a bit just to see if maybe something interesting is on sale or if there’s a new item that I have to try. I’m an aspiring food blogger and somehow this is how I justify it. However this causes most of my shopping trips to go over budget. After reevaluating our income recently, I realized that I was making it hard to keep our savings and debt reduction goals. With that in mind I’ve decided to get back to the basics when I grocery shop, but first I decided I needed to get creative and hold off on spending more money on groceries when we had a pantry and freezer full of goods.
Deciding to only cook from what was already in the how seemed like it might be challenging. I like to try new recipes and experiment but I want to have all the ingredients I think I need on hand and it can be harder to improvise when you may have just a little bit of that and a little bit of this. And even though I had many things stocked in our freezer and pantry, it was still much more bare than I’m used to and I was missing some of my “easy” foods like almond milk and bread. However, this challenge proved fruitful, because I ended up coming up with a few nice recipes including today’s gem.
I think the scarcity allowed my creativity flow and reminded me of a few things that we had on hand that would make wonderful meals. I think the lesson here for me was that sometimes having less options and choices can be better, it can clear away some of the confusion and overwhelm and just allow for simplicity…delicious simplicity. I’m sure there’s a larger lesson here that can be applied to other things in life, but I’m not poetic enough to find it.
This recipe doesn’t really have measurements as it was improve and please forgive the iPhone photo. I never really intended for this to make it to the blog.
- For the Farro:
- Frozen Peas
- For the Kale:
- Red Onion, chopped
- Garlic, minced
- Pats of Earth Balance Butter or butter of choice
- Kale de-stemmed and chopped or torn
- Oh She Glows Vegan Parmesan
- Rinse farro (or soak overnight, just note it will reduce your cooking time).
- Cover farro with water and bring to a boil.
- Once boiling add peas and bring back to a boil. Reduce heat to low, cover and simmer until desired texture. I like mine chewy.
- Meanwhile heat oil in pan, sauté red onion for a few minutes
- Add garlic and sautéed for a bit more.
- Add pats of butter and melt (your ratio of butter to parmesan will dictate the creaminess of your “sauce”.
- Add oh she glows vegan parm or parm of choice until it’s a crumbly sauce consistency.
- Add kale and mix to coat.
- Sauté on low until wilted.
- Put farro Pea mix on plate, top with kale mix, garnish with chopped breaded gardien strips if desired.