What a beautiful weekend so far! The sun is out and the temperature is in the high teens, it surely feels like summer and everyone is happy. We decided to have a bike ride down town to soak up the glorious sun. We rode to the new pier that really has a rather embarrassing story behind it (lets just say it took 10 years to build) There were tons of people out enjoying this sun with us.
We finished the bike ride off with a nice cool pint at our local The Poacher pub. The patio was open and in full swing. It was nice and relaxing to just sit there in the sun while drinking a cool larger. Tricia loves the direct sun but I like sitting in the shade better. Another love of mine that I may have mentioned before is sweet potato. This baked sweet potato has everything that I love.
- 2 sweet potatoes
- ½ cup whole grain farro
- 1¼ cups vegetable broth
- ½ tablespoon olive oil
- ½ small onion, diced
- 1 garlic clove minced
- 1 tablespoon vegan chipotle mayonnaise
- 1 cups kale, broken into 1 inch pieces
- ¼ cup toasted slivered almonds
- 2 tablespoon raisins
- Heat oven 400F
- Pierce the potatoes several times with a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
- While potatoes are cooking cook the farro.
- Place farro and vegetable broth in a pan at the same time.Simply allow the broth to reach a boil with the farro in it and reduce the heat after a rolling boil is reached, stirring the farro to prevent it from sticking to the side or bottom of the saucepan. Cook for 30 minutes until farro is soft but not mushy. Set it aside.
- If you have a rice cooker you can always cook the farro that way too.
- In a skillet heat olive oil. Add the onions and garlic sauté till soft. Add the almonds raisins and kale. Sauté till the almonds to at to a golden colour and kale wilts. Add cooked farro.
- Scoop out flesh of cooked sweet potatoes into a bowl. Add the chipotle mayonnaise and mash together. Put mashed flesh back into the skins.
- Top with farro mixture.