PS Mushroom Sun Dried Tomato Farro

Chef: Tami Perry-Cockrell, ForTheHealthofIt.health

Makes: 8-10 Servings

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

INGREDIENTS

• 1 lb dry farro

• 8 oz crimini mushroom washed and quartered

• 3 oz sun-dried tomatoes (dry pack, no oil) chopped

• 1 c raw cashews

• 7 T tapioca flour

• ¼ c nutritional yeast

• 2 T apple cider vinegar

• 1 t garlic powder

• 30 oz can of fire-roasted tomatoes

• 1 T Italian Seasoning

• ¼ raw onion, chopped

• 2 cloves garlic

• 1 6 oz can tomato paste

• 3 Medjool dates pitted

• 1 t crushed red peppers

• 1 x fresh basil, chiffon (cut into ribbons)

DIRECTIONS

1. Prepare farro according to the package.

2. While farro is cooking, clean and quarter the mushrooms. Put into a hot sauté pan. Healthy sauté mushrooms.

3. While mushrooms are cooking, put cashews, tapioca starch, nutritional yeast, apple cider vinegar, fire-roasted tomatoes, raw onion, clove garlic, tomato paste, and dates into a blender and blend until smooth, about 1-2 min.

4. Put the contents of the blender into a saucepan and stir constantly.

5. Contents will start to clump, but continue to stir through that. When the texture is thick and stringy, like melty cheese, turn off the heat and set aside.

6. Add diced sundried tomatoes to the mushroom and stir for an additional minute.

7. In the farro pot, put drained farro, sauce, and mushrooms and sundried tomatoes in and stir to combine well.

8. Put on plates and top with fresh chiffon cut strips of fresh basil.

Tami is currently living her best and healthiest life she has lived in twenty years. 4 ½ months after being diagnosed with too many conditions brought on by the Standard American Diet, she was able to reverse her ailments and become medication free. Today she enjoys cooking plant-based meals and helping others to transition to this to a Whole Plant-Based Lifestyle. She can be found on Instagram, Facebook and YouTube.