Kamut and Veggie Salad

kamut salad - trust in kim

During summertime I like to have food in the fridge that I can grab as a quick healthy snack, or take out on a picnic.  I love the taste of Kamut (which is a trademarked name for khorasan wheat) because it tastes buttery and nutty, and I like that it’s a sturdy grain that has a good chewy bite to it. It is high in protein, so it makes a good meal-in-a-bowl salad.  It is also high in a number of nutrients, including zinc, manganese and magnesium. I’m particularly interested in the magnesium because it helps absorb calcium.

I love this dressing, from the Whitewater Cooks book.  I use it often on a green salad, but it works great on this heartier salad as well.

So yes, it’s nutritious, but it also tastes great.

What you need: 

about 3/4 cup Kamut (I used farro because I couldn’t find any Kamut at the stores near my place)

1/2 cup sugar snap peas, chopped into 2cm pieces

1/2 large sweet onion, chopped

1 sweet orange or red pepper

a few medium-sized tomatoes chopped, or a whole bunch of cherry tomatoes, sliced in half

optional: herbs of your choice, or salad greens

optional: freshly ground black pepper

What you need to make the Whitewater Glory Salad Dressing:

1/4 cup nutritional yeast

3 tablespoons tamari or soy sauce

3 tablespoons apple cider vinegar

3 tablespoons water

1 tablespoon tahini

1 clove garlic, crushed

1/2 cup vegetable oil

What you do:

1. Cook the Kamut in lots of water for at least an hour, or until the grains are tender.  Drain any excess water and let the grains cool. This step can be done ahead of time.

2. Put all the dressing ingredients except the oil into a blender, or use an immersion blender, and give it a good mix. In a steady slow stream, add the oil until it is all blended in.

3. Put all the chopped veggies into a bowl along with the cooled Kamut and mix with the dressing.  Add some dressing and taste to see if it needs a little more dressing, or some pepper.

4. Serve cold or room temperature, either on its own or on a bed of salad greens.

Lentils with Browned Onions and Veggies

One of the reasons this recipe is so delicious is the browned onions, and a little white wine doesn’t hurt!  It can be a vegetarian main, or a side dish to just about anything.  Salmon worked really well as a pairing for this one, but chicken or just a salad would be great too.  I made this a while ago, but I’m going to make it again this week because it’s one of my new favourites.

I found the recipe on this site.  I made a few changes, such as browning the onions rather than cooking until translucent, I used white wine in place of some of the chicken stock, and I didn’t add the agave nectar that the recipe called for.  The blogger says that both salmon and lentils help de-stress and balance moods, and provides omega-3 and magnesium.  I sure felt happy after eating it, maybe just because it tasted so good.

What you need:

2 cups lentils (french if you have them; I didn’t so I just used green lentils)

1/4 cup olive oil

1 large sweet onion, chopped

2 leeks, sliced

2 cloves of garlic, minced

4 carrots, sliced

3 stalks celery, chopped

1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried

1 cup homemade chicken stock, or vegetable stock for vegetarians (or 1 & 1/2 if you’re not using the wine)

1/2 cup dry white wine

2 tablespoons tomato paste

2 tablespoons red wine vinegar

salt and pepper

What you do:

1.  Put the lentils into a bowl and cover them with boiling water.  Let this sit for about 15 minutes while you prepare the onions.

2.  Heat the oil in a large frying pan or a pot, then add the onions.  Let them cook on medium low heat, stirring, until they begin to brown.

3.  Add the leeks, and thyme to the onions, cooking for about 10 minutes, then add the garlic and cook for a few more minutes.

4.  Drain the lentils, then add them to the onion mixture, along with the carrots, celery, soup stock, wine and tomato paste.  Cook, covered, over low heat for about 20 minutes, or until the lentils are tender.  Then add the wine vinegar, and you’re all set.

It’s also good served with a dollop of plain yogurt!