This endless rain situation has me craving warm and hearty foods, so while my husband was busy making homemade pasta for the first time yesterday, I decided to whip up what I consider healthy, comfort food.
The recipe was inspired by the avocado stone bowl at Franchia - a quaint vegan tea house on Park Avenue in Manhattan. However, over the years, it's kind of morphed into something a bit different yet still delicious! What's great about this bowl of goodness is that you can mix as many different toppings as you want. I usually opt for snow peas and mushrooms, but tofu or a sunny side up egg feel like they'd be nice additions too. And instead of rice, I've switched to farro which adds a nice nutty, creamy texture. To learn more about the benefits of farro, click here.
The key to this recipe, though, is the dressing and unfortunately, I can only find in NYC. It's called Jo's Japanese Dressing and my absolute favorite flavor is Miso. I stocked up the last time we went back and I've emailed numerous local Pittsburgh markets to ask if they can add to their inventory - fingers crossed. For my NYC friends, you're in luck and for my readers not in NYC, I'm sorry. I'm going to try my best to recreate, but if you know of a similar dressing - please share! I'd love to hear about a more accessible option.
But anyway, I basically feel like I just shared an unattainable recipe. Hopefully the feeling is not mutual and you give it a shot without or without Jo's. Like I said, I'm open to hearing your substitution!
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- 1 bag of Trader Joe’s 10 Minute Farro
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 2 cloves of garlic, minced
- 1/2 small head of red cabbage, cut into strips
- 1/2 small head of green cabbage, cut into strips
- 2 julienne-cut carrots
- 1/2 cup snow peas
- 3/4 cup mushrooms
- 2 avocados, diced
- Jo’s Japanese Miso Dressing
Cook farro as instructed on bag.
In a sauté pan, add coconut oil plus onion and garlic. Cook until translucent. Add cabbage, carrots, snow peas and mushrooms and stir over medium heat. Add salt and pepper to season and cook for about 15 minutes.
Combine cooked farro and veggie mix in a large serving bowl. Add avocado and stir. Top with miso dressing or place on side for guests to use.