17 June 2018 • Cilantro Roots
If I could have a penny for every time someone asked “what do vegans eat?” or said “vegan food is so boring!” I’d be rich!
For today’s lunch I made pineapple filled with stir-fried chickwheat with fresh lettuce from my garden and some strawberries. Not too boring, right?
To prepare, cut off top of a pineapple and scoop out the fruit. Heat oil in a pan. Stirfry 1.5 cup of chickwheat shreds until crispy. Add about 1 cup of pineapple pieces and 1 TBS agave syrup. Stirfry until lightly caramelized. Add 1 finely sliced leek and stirfry for 5 minutes. Add curry powder to taste. Scoop stirfry mixture into the pineapple and garnish with some cilantro. Serve with a side salad of fresh lettuce and strawberries.
Happy vegan cooking and eating!
The chickwheat recipe can be found at https://avocadosandales.com/2017/12/17/chickwheat-shreds/