Shiitake Grain Bowls

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I have a new friend!

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She arrived to town on Sunday and it looks she’ll be sticking around for a while.

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It’s a giant growth on my face and I call her Rita.

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We went to a baseball game on Saturday. It was a gorgeous spring day in Seattle. Sunshine everywhere. I did not put on my SPF moisturizer that morning for fear it’d react with my self-tanner. (I should really start thinking about my priorities – perhaps skin health > tan.) However, I did purchase a baseball cap with high hopes I could pull it off (false) and wore it 83% of the day. I truly thought I struck a nice balance. I wake up Sunday morning and just brush my hand against my cheek. I feel a giant glob on my cheek…that wasn’t there yesterday….. I trace the perimeter of the mass and discover it’s the size of a modest spaceship. WHERE DID THIS COME FROM?! Literally, I BARELY touch it (still in bed at this point) and it explodes water. I run, screaming, to the bathroom to survey the damage and staring back at me is a gaping hole in my cheek. Oh, Rachel, as if you needed to draw more attention to that face.

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Two days later and it’s starting to scab. Just looks like someone dragged my face across a gravel road. How’s your appetite?

 

 

Time: 1 hour (prep + cooking) | Serves: 4 bowls

Ingredients:

  • 1 package of tempeh, cubed
  • 1/2 lb. of shiitake mushrooms, chopped
  • 1/2 lb. of brussels sprouts, halved
  • 1 parsnip, peeled + chopped
  • 1 can of chickpeas, drained + rinsed
  • 1 bunch of asparagus, ends trimmed
  • 1 cup of farro, uncooked
  • 1/4 cup of soy sauce
  • 2 tbsp. of dijon mustard
  • 1 tbsp. of garlic, minced
  • 1 tsp. of agave
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine soy sauce + dijon mustard + garlic + agave + 1 tbsp. of olive oil
  • Add the tempeh + shiitakes to the sauce, let marinate while your other veggies roast
  • Arrange asparagus on a lined baking sheet, drizzle with 1 tbsp. of olive + S+P, bake 12 minutes-14 minutes, stirring once
  • On another lined baking sheet, arrange brussels sprouts + chickpeas + parsnips, drizzle with 1 tbsp. of olive oil + S+P, bake 14-16 minutes, tossing once
  • While veggies roast, cook farro according to package directions
  • While roasted veggies cool slightly, heat remaining oil in a skillet over medium heat
  • Add tempeh + mushrooms + cook for 5-7 minutes, or until tempeh is crisp to your desire
  • To serve, combine farro + tempeh + mushrooms + asparagus + brussels mix + avocado
  • Don’t forget to feed some with face friends like Rita
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