JL, from JL Goes Vegan, resolved to go vegan last year and her pressure cooker is the perfect helper to eating more whole grains. After she hit 40 she became a marathoner and triathlete, changed careers and now transitioned from vegetarian to vegan. She is proof that you are never too old to change!
UPDATE: Lorna Sass, author of Whole Grains Every Day, Every Way
Use your favorite method to prep, or not, the Farro. Now… if I could only find greens in Italy!!!
| JL’s Pressure Cooker Farro and Beans in Collard Green Wraps 2/3 cup Semi-perlated Farro 2 Tbsp olive oil 1/2 medium yellow onion, diced 3 cloves garlic, minced 1/2 tsp. thyme (dry) 1/2 tsp. sweet basil (dry) 3/4 of a cup black-eyed peas (dry) 2 cups liquid (I used 1 cup water + 1 cup low-sodium vegetable stock) 1 Tbsp Bragg Liquid Aminos (substitute with soy sauce or tamari) 1/2 tsp. Yuzu-It pepper sauce (any hot sauce is fine, I just happened to pick this up at a Japanese market on New Year’s Eve and wanted to try it) 4 Collard Green LeavesSoak farro in water for about 30 minutes (long enough for a nice hot shower post-run).Heat the pressure cooker on medium and add the drained farro for a quick toss to toast.Add olive oil, onion, garlic, thyme and sweet basil and stir for a few minutes.Add the vegetable broth, water and black-eyed peas.Lock the pressure cooker lid and turn the heat to high. Once pressure is reached, adjust the heat to keep the pressure regulator gently rocking for 10 minutes.Remove from heat and let the pressure naturally release.Stir in the Bragg Liquid Aminos and hot sauce.Spoon in individual fresh collard green leaves. Serves 4 |
Photo and Recipe Credit JL Goes Vegan
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Thank you so much for including my recipe! I love your blog so much – it’s been invaluable to me as a newbie with a pressure cooker! Frankly, I find it an honor to have the fabulous Lorna Sass disagree with my technique. I use her Vegetarian Cooking Under Pressure cooker on a weekly basis!
JL, thanks for making vegan cooking, hip!
Laura
The farro and beans sound good, but I would substitute another type of greens for the collards. The collards that are available where I live are much too tough to be eaten raw.
My question is regarding the black-eyed peas. I have purchased fresh ones and would like to know how that will effect the cooking time.
Thank you!
Instead of collard greens, my grandma uses grapevine leaves! They are softer to eat, you can wrap the stuffing with the leaf, and bake/boil the grape rolls!
Hello, Laura-
I don’t recall if you live in Italy or somewhere else. I just wanted to say that I hope that you and yours are o.k. during this virus pandemic.
Thanks for all you do. I have learned so much from your site and so have many friends that I have told about you.
Warm regards,
Elisabeth Green