Hello everyone! I just want to say thank you to all of you who read this blog! It means a lot to Mr. FBBQ and I! We both love cooking, it’s nice to share with all of you! Also, if you ever want any of these recipes (even though I only loosely follow the actual recipe) you can reach out to me on Instagram @mrsforensicbbq or you can check out Forks Over Knives! I get a lot of my recipes from the magazines and the app!
Today’s recipe has a lot of moving parts to it, but it was fun to make! We will need mushrooms (your choice), Brussels sprouts, green beans (not part of the original recipe, but it sounded like a good idea) little tomatoes (the recipe called for grape tomatoes but I used cherry tomatoes because they are my favorite), shallots, garlic, some whole grain blend (I used quinoa and farro, but you could also choose rice, barley, millet, rye, or wheatberries), pine nuts, chickpeas, plant-based milk, lemon juice, nutritional yeast, Dijon mustard, and thyme.
We will start by cooking our grains. I cooked the quinoa and farro separately. As these boiled, I put the green beans and the Brussels sprouts in the vegetable steamer.
In a pan, cook the shallots, mushrooms, and garlic.
Next, I toasted the pine nuts. Burned would be a more accurate description. Every. Time.
Next, we will make the Creamy Thyme Dressing! In the food processor, combine a can of chickpeas (drained), the plant-based milk, lemon juice, nutritional yeast, the mustard, and the dried thyme. Blend it together. This dressing will keep for about 5 days in the fridge.
Now we get to put it all together! Start with the grains as your base. Add the garlic/mushroom/shallot mix. Top that with the Brussels sprouts and the green beans. Add the tomatoes. Top with the pine nuts and the dressing and you are ready to eat!!
What would you add/take away from this dish? I’m always curious what other people would make these dishes into!
