In a large skillet over low heat, add the sliced onions.
Season with salt and pepper to taste.
Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and are caramelized. This process may take about 15-20 minutes to ensure the onions are fully caramelized without burning.
Add minced garlic to the caramelized onions, stirring for about 1-2 minutes until the garlic is fragrant. Avoid burning the garlic.
Transfer the caramelized onions and garlic mixture to a bowl and set aside.
Cook the Farro:
In a large pot, bring water to a boil. Season the water with salt as if you were cooking pasta.
Add the farro to the boiling water and cook until it is al dente, following the package’s instructions for exact cooking time, usually about 20-30 minutes.
Once cooked, drain the farro and set it aside.
Caramelize the Zucchini:
Slice the zucchini into half-moons or rounds, depending on your preference.
In the same skillet used for onions (now empty), heat it over medium heat.
Add the sliced zucchini to the skillet, seasoning with salt and pepper.
Cook the zucchini, stirring occasionally, until it begins to brown and caramelize, about 8-10 minutes.
Combine with Corn and Farro:
Once the zucchini is caramelized, add corn (fresh, frozen, or canned and drained) to the skillet.
Stir in the cooked farro and the set-aside caramelized onions and garlic.
Toss everything together over medium heat until well combined and heated through.
2. Mix all the wet ingredients (onion, garlic, water, ketchup, tahini) in one bowl & the dry (wheat gluten, nutritional yeast, onion powder, garlic powder, salt, basil, oregano & pepper) in another & combine them. It comes together fast & looks like raw hamburger – if hamburger was doughy.
3. Grease a loaf pan & press this shit in there, COVER IT WITH FOIL & bake it for about an hour. Or just kinda shape it on some foil, wrap it up & bake it.
When you are ready to make the sandwich, slice off some seitan & fry it up until warmed through.
1/2 cup basil, chopped (so good, but it’s fine if you skip this)
1/2 cup breadcrumbs, toasted
1 cup reserved pasta water
romano cheese (optional)
instructions
While pasta cooks to al dente, saute garlic in olive oil in a large frying pan. After a minute or two, add red pepper, then lemon rind, basil, and pine nuts to taste. –
Add sliced tomatoes. Add 1/2 cup reserved pasta water. Put pasta in frying pan and mix, adding more water if needed. Stir in breadcrumbs. Top with romano if desired.
4 ½ cups/625 grams all-purpose flour, plus extra for dusting
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil
instructions
Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes. –
Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked. –
Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each. –
Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.) –
To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza. –
Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.
Cut up the cream cheese into cubes and let sit out to warm up a little. –
Boil a salted pot of water for pasta. –
Cut the ends off the asparagus and discard them, and then cut the asparagus up into pieces. –
Add the oil and butter to a skillet over medium heat. Add the garlic in once it’s hot and cook for 30 seconds. –
Add the water/broth, lemon juice + zest, cream cheese, and Italian seasoning to the pan. Cook, stirring often, until the sauce is smooth. –
Add the asparagus and cook until it’s tender-crisp (5-15 min depending on thickness of asparagus) and the sauce has thickened to your liking. If the sauce becomes too thick, and some more chicken broth. Season the sauce with salt & pepper as needed. –
Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan cheese and/or parsley if desired.
Add olive oil and sausage to a soup pot over medium-high heat. Brown thee sausage for 8 minutes. If sausages are especially fatty, drain most of the fat. –
Stir in the garlic, dijon mustard, sun-dried tomatoes, and red pepper. Cook for 2 minutes. –
Add in the the broth, half-and-half, cajun seasoning, and penne. Increase the heat to high. Once it reaches a boil, turn the heat down to medium (or medium low if it continues to bubble a lot). Cook until the pasta is done and the sauce is reduced to your liking (about 20 minutes), stirring often so the pasta doesn’t stick to the bottom of the pan. –
Season with salt & pepper and stir in the basil
Notes:
some pastas absorb more liquid than others, so I suggest sticking to penne
Black Fam Eats 