While many people in the Northeast were getting their french toast ingredients ready for Blizzard 2016 (AKA Jonas, AKA Winter All at once, AKA David Snowie.) I knew exactly what I needed to weather the storm- SOUP! The produce aisle at Whole Foods was wiped out- I managed to find everything I needed, except for the last thing I looked for; Cilantro. Don’t skimp on the cilantro on this one, folks, its super important.
Ingredients- 1.5 lbs seitan (I usedUpton’s Naturals, 3 packages.)
- 6 scallions, whole
- 1 tsp Cumin
- 1 cup cilantro, uncapped
- 2 small potatoes, cubed
- 0.50 pound, 1 Pound Cooked Fresh Asparagus
- 1 avocado
- 3 Tbsp Capers
- 4 clove(s), Garlic (1 Clove)
- 3 ears of corn cut into 4 rounds each
- 10 cups vegetarian chicken broth
- 3 cups Baby Organic Kale
- 1 Cup Baby carrots
- 2 cup cooked, Farro Grain (Cooked)
- 5 Tbsp Unsweetened Vanilla Coconut Milk-yogurt
- 1 Tbs corn starch
Directions
Cook farro according to directions and set aside 2 cups (Cooked) for this recipe. Use the rest elsewhere.
Combine in a large pot Broth, Seitan, Corn, 1/2 cup cilantro, Cumin, 4 scallions, and garlic. Cover, bring to a boil, and simmer for 10 minutes.
Strain the pot, keeping all liquids and solids. Throw out the cooked cilantro, garlic, and scallions. Return the corn to the pot, and leave the seitan to the side. Now is a good time to shred or chop it if it isn’t already.
Cover and bring broth to a boil. Add potatoes, and simmer for 5 minutes. Add asparagus and carrots and seitan, simmer until the vegetables are tender, another 5 minutes or so. Scoop up a half cup of the broth and set aside. Add kale, then mix reserved broth with corn starch, add back to the pot, stir, and cook a minute longer, then turn off the heat. (if you are not using baby kale, add the kale 2 minutes earlier.)
Chop remaining cilantro and scallions.
To serve, add a small amount of farro to each bowl (less than 1/4 cup.) Ladle solids into bowl (make sure everyone gets 1 corn round, and there will be a couple extras) and then cover with broth.
Garnish with a small dollop of yogurt, scallions and cilantro, and some sliced avocado.
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