Let’s go and lets call it the CVC : Careme Vegan Challenge ! It’s high time to start with the so called 40 days CVC, and have you ever heard about … Sorghum ? I had this recipe from a condo friend called Caroline. The salad she made this day for our poolside Christmas pot-luck was a real discovery for me. I really think it was my first time with sorghum. Not that I had never heard about it, but really never had seen this grain along my path and probably never tried it before. And you know what : it’s the fifth grain harvested in the world !! After corn, rice, wheat and barley (source Wikipedia). It’s the second time now that I try this salad and it’s very good and unusual; I like the mix of crunchy almonds, red curried spices balanced with coconut cream sauce, green leaves added to the shredded carrots and the little sourness of the cranberries, and of course the tenderness of these sorghum grains. Caroline told me she inspired herself with the recipe at the back of the packet, and that’s exactly what I did. I even preferred the second salad (with spinach) I made and here is the recipe. This is a big salad and if it’s not for a pot-luck you will have some leftover for a few days ! Cooking time can be quite long. I think the grains would benefit with some soaking hours to reduce cooking time but I didn’t. Rince the grains : roughly 1/2 packet for me, so 500 gr and cook in a large amount of water until soft…it took me almost 2 hours…although they announce 1 hour on the packet. This is the longest part, after that, the salad is very easy and simple to prepare.
For the sauce :
– 1 tin of coconut cream – 2 tbsp red curry paste (you can also use curry powder) – 3 tsp rice vinegar (or apple cider vinegar no pb) – 1/2 tsp any sirup sugar like agave for example (not compulsory, just to balance the sour of vinegar) – some salt 1/2 tsp to 1 depending on your taste
To garnish the salad :
– 1 handful of roasted almonds – 1 handful of cranberries – 2 fresh onions + 1 small red onion or shallot – 2 to 3 shredded carrots – 2 handful of green leaves (can be baby spinash, kale…) Mix well the sauce with the cooked grains and the rest of the ingredients. Serve cold or at room temperature.Et voila, c’est parti pour le CVC : Carême Vegan Challenge ! Il est grand temps de commencer avec mon 40 jours CVC… Avez-vous déjà entendu parler du Sorgho ? J’ai eu cette recette par Caroline, une copine de condo. La salade qu’elle a fait ce jour de Fete de Noel autour de la piscine, où chacun apporte un plat, était une vraie découverte pour moi. Je pense que c’était réellement la première fois que je goutais du Sorgho. Non pas que je n’en n’avais jamais entendu parler, mais je n’y avais jamais gouté. Et pourtant il parait que c’est la 5 ème céréale la plus cultivée au monde !! Apres le maïs, le riz, le blé et l’orge (source Wikipedia).