Created for the 2019 Maine Harvest Festival by Chef Jay Demers, CHE, FMP Eastern Maine Community College Department of Culinary Arts
As prepared this is a gluten free vegan veg bowl. Serve cold, room temp, warm or hot. Or top with your favorite protein. Alter the quantities to suit your needs – as prepared this dish will serve 16 +/-.
- Soak the groats in water either overnight or for a few hours beforehand if you want to cut their cooking time in half – 1 hour+ to about 20-30 minutes. Drain before adding to the recipe.
- Slice half the red onion into thin slices. Cover with 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt – soak for about one hour then drain
- Trim beets and place on foi covered baking sheetl. Coat with a tbsp of olive oil and salt. Tightly close the foil and roast in a hot oven – 400 degrees – till tender, about 1 hour. Peel when cool enough to handle but still warm and cut into 3/4″ cubes
- Cut carrots into 1/2″ cubes , sweet potatoes into 3/4″ cubes, trim and halve the brussel sprouts. Toss these with olive oil and sprinkle with sea salt and any other seasonings you prefer. Place on a roasting pan, lined or unlined with foil- but uncovered, in a hot – 400 degree – oven for about 30 minutes.
- Heat 2 tbsp of olive oil in a Dutch oven or large pan. Dice the other half of the red onion and sauté for about 5 minutes
- Add 2 cups of the Groats and cook for about 2 minutes, add the 4 cups of stock and more as needed. Reduce to simmer after coming to a boil and cook for about 30 minutes till all the stock is absorbed.
- Optional – coat the pipits with about 1 tsp of olive oil and sea salt and toast in a skillet for about 1 minute, drain on a paper towel.
- Combine all the ingredients with the baby kale in a large serving bowl and toss with your favorite vinaigrette.Top with the pipitas and cranberries
Course: Main Dish, Side Dish, Snack