Rejoice! There’s something awesome to celebrate this Valentine’s Day: Vegan Molten Chocolate Lava Cake! If you want to detonate a depth-charge of love for your taste buds, make this oooey, ...
When I think about my past business trips to Singapore, three things are always in my memory’s highlight reel:
1. Walking through a stunning sun-dappled tunnel of hanging orchids that were so beautiful that they inspired people to burst out in song. (Okay, maybe I was the only one who had a Julie Andrews moment, and maybe people stared at me like I was a serious weirdo nut job, but I like to think that they were singing along with me in their heads).
2. Gleefully wrapping myself in a pile of silk dresses in Chinatown (I am a degenerate silkaholic).
3. The spectacularly delicious array of international foods!
Like the diverse population of the city-nation, Singapore’s food is a glorious pan-Asian blend of exotic flavors and textures. One of my favorite dishes is the meal I’ve recreated for you here: Singapore-Style Curried Noodles with Veggies. The Indian turmeric in the luscious Thai yellow curry paste (which you can find in most Asian food stores or on Amazon) gives this mild curry its distinct golden glow and alluring taste. The creamy coconut milk and fragrant lemongrass remind me of the flavorful Malay influence on Singaporean cuisine. The soba noodles hail from Japan and do a great job soaking up the savory curry sauce. And the vibrant veggies bring it all together to create a multi-cultural harmony of flavor.
And did you see the part about this being a 10-minute meal? Seriously, could it get any better?! Why yes, it can! This simple, delicious and healthy noodle dish is as filling as it is tasty, so carnivores and veg-heads alike will join together to sing the praises of this lovely dish…and not just in their heads!
Cimeron’s 10-Minute Singapore-Style Curried Noodles with Veggies
From fridge to table: 10 minutes
3 shallots, chopped
1 jalepeno pepper, sliced in half
1 lemongrass stalk, peeled and finely minced (use only the white part)
1 tbsp yellow curry paste*
1 red bell pepper, seeded and chopped
2 cups fresh asparagus, sliced into 1″ sections
5 shitake mushrooms, stemmed and sliced
1/2 cup coconut milk
1 package (12 oz) fresh soba noodles, or 8 oz dried noodles
2 tbsp tamari sauce (find it beside the soy sauce in your grocery store)
1/2 cup fresh cilantro, chopped
* yellow curry paste is available in tins at most Asian food stores. You can also purchase jars of it on Amazon.com.
Prepare a pot of boiling water for the soba noodles, but don’t cook them until the last second.
In a wok, heat 1 tbsp of a high temperature oil (like grape seed oil) over medium-high. Saute the shallots, lemongrass and jalepeno until the shallots are just starting to turn translucent, about 3 minutes. Add the red pepper and saute for 2 minutes. Add the asparagus, and shitake mushrooms, and stir for 2 minutes. Push the veggies aside to make room in the middle/bottom of the wok, then add the curry paste and heat until it softens, about 30 seconds. Add the coconut milk and tamari sauce to the curry paste and stir together until blended, then mix well with the veggies until they fully coated. Turn off heat and discard the two halves of the jalepeno pepper.
Cook the soba noodles according to the package (for fresh noodles, boil for 1 minute). Drain, then immediately rinse the noodles under cold water, then drain again. Add to the curry/veggie mixture, sprinkle with cilantro and toss well. Serve immediately and enjoy!
Rejoice! There’s something awesome to celebrate this Valentine’s Day: Vegan Molten Chocolate Lava Cake! If you want to detonate a depth-charge of love for your taste buds, make this oooey, gooey, chocolaty, moan-worthy vegan delicacy. I guarantee that it will totally blow away carnivores and veggies alike.
It took me 7 attempts to perfect the recipe for this decadent dessert, but all the work and determination was worth it! I didn’t want to just match the intense flavor and alluring texture of the butter- and egg-laden version of this iconic gourmet dessert; I wanted to best it with a truly world-class, connoisseur version that also just happens to be vegan. And oh man, this melt-in-your-mouth lava cake totally does it! It explodes with the smooth, rich flavor of high quality cacao, and the silky texture will make you scream out “Oh God!! Yes, yes, yes!” The chocolate lava oozes through dense, velvety cake and beckons you to lick to the plate clean.
This vegan recipe for Molten Lava Cake isn’t only better than all those versions with animal products, it absolutely crushes them! This is an especially great dessert to make for those who mistakenly think vegans have to deprive themselves of decadence to eat an animal-free diet. And if you’re really nice, you can even invite them to lick the batter with you – it’s vegan, after all, so indulge!
Cimeron’s Vegan Molten Chocolate Lava Cake
Serves: 2 (or 4 if you share – this makes two individual cakes, but they’re huge and very filling)
From fridge to table: 20 minutes
6 tbsp all-purpose flour
1 cup powdered sugar
3 tsp cornstarch
1/2 cup soy milk
1/4 cup silken tofu
7 oz. Scharffen Berger bittersweet chocolate*, chopped
4 tbsp coconut oil
Vegan ice cream (optional)
* I highly recommend using Scharffen Berger chocolate for this recipe since its quality and flavor is truly unmatched, and it’s vegan. I tried all kinds of other chocolates for this recipe and none came close to incredibly complex flavor of Scharffen Bergers.
Preheat oven to 425. Generously grease two high-sided ramekins.
In a mixing bowl, sift the flour, sugar and cornstarch and then whisk them to blend. Set aside. Blend together the soy milk and silken tofu (I prefer using a stick blender for easy clean-up). Set aside.
In a small saucepan over low heat, melt the chocolate and coconut oil, stirring constantly. Once fully melted, remove from heat and whisk in the soy milk/tofu mixture. Then pour the chocolate mixture into the mixing bowl and whisk together with the flour, sugar and cornstarch until silky smooth.
Divide equally between the two greased ramekins. Bake for 14 minutes. (If you prefer less lava, bake for 15-16 minutes). Remove from oven and immediately run a knife around inside edge of the ramekins so cakes will release smoothly. Place a plate atop each ramekin and then invert the cakes onto the plates. Top with vegan ice cream and raspberries and serve immediately. Then bask in the symphony of “om nom nom nom noms” that will accompany each bite of this delectable cake!
With this lovely molten lava cake, every day is Valentine’s Day for your taste buds.
Behold this toetally toeriffic new chopping technique:
I don’t recommend trying this method unless you too have broken your hand mountain biking and can’t grip a damn thing in your left hand/club. It also helps if you do a whole lot of yoga and have freakishly good grip with your toes. (Can you hear the gasps from friends who have eaten at my house recently? “You chopped my veggies with your feet?! Oh my God – EW!”) (Heh heh heh heh)
Which brings us to the yummy vegan recipe of the day: Roasted Red Pepper Footuccine. (Well, I used penne pasta, but footuccine sounds much more spectoecular!) Pan-roasting the onion, red peppers and tomatoes brings out a deep, smoky, caramelized flavor that is so satisfying on a cold winter night. The cannellini beans add a kick of protein, and they soak up the rich, savory goodness of the white wine sauce as it reduces. Be sure to finish with toasted herbed breadcrumbs and pine nuts to add a nice crunch to the dish. This meal so easy to prepare that you can make it with one hand tied behind your back (or encased in a cast).
Roasted Red Pepper Footuccine
From fridge to table: 30 minutes
3 red bell peppers, seeded and chopped into thin strips
1/2 of a yellow onion, chopped into thin strips
large handful of cherry tomatoes, halved
1 tbsp fresh rosemary, chopped
5 cloves garlic, chopped
1 cup dry white wine
1 can cannellini beans, rinsed and drained
1 tsp dried oregano
1 tsp salt (preferably a flavored salt, like porcini salt)
1/2 tsp freshly ground black pepper
red pepper flakes, to taste
10 oz fresh penne pasta, or about 3/4 pound dry penne
1/2 cup fresh basil, chopped
a handful of toasted pine nuts
1/2 cup toasted herbed bread crumbs (I like using panko since it’s so crunchy)
Preheat oven to 425. Toss the red peppers, onion, tomatoes and rosemary in 1-2 tbsp olive oil and arrange in a single layer on a cookie sheet. Roast – stirring a couple times while cooking – until veggies are very tender and red peppers start to blacken, about 25-30 minutes. Meanwhile, in a large chef’s pan, heat 1 tbsp olive oil over medium heat. Saute the garlic until fragrant and tender, about 2 minutes. Add wine, oregano, red pepper flakes, salt, pepper and beans; cook for a few minutes until the wine reduces to about 1/2 cup. Cook and drain the pasta. Toss pasta with roasted veggies, wine sauce and fresh basil. Spoon into pasta bowls and top with toasted pine nuts and toasted bread crumbs. Then high five yourself with your foot and enjoy!
What could be better than seeing the look of pure joy on someone’s face when you bake them an awesome, beautiful, delectable Meyer lemon cake? Well, the fact that it took you only about 35 minutes start-to-finish makes it better. And for me, what makes the moment even sweeter is when I get to serve this yummy cake to a die-hard carnivore, knowing that in just moments when they’re moaning with joy, I get to see their jaws drop when I tell them that this cake is vegan…and healthy, and good for the environment, and good for animals!
That’s right, this moist, delicious, lemony heaven-cake has no animal products at all. And since it uses olive oil to make it moist (which has a host of benefits, from helping to prevent strokes and heart disease to protecting cells from damage), and agave nectar as a sweetener (which means your blood sugar level won’t spike), it’s a healthy dessert. Without traditional animal-based cake ingredients, like eggs, milk and butter, it saves some chickens and cows while also being better for the environment.
So bake the world a better and happier place by making this easy, super yummy crowd-pleaser that will make both carnivores and vegans smile. Happy holidays!
Cimeron’s Vegan Meyer Lemon Cake
From pantry to table: about 35 minutes
2 cups whole wheat pastry flour *
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup extra virgin olive oil
3/4 cup agave nectar
3/4 cup water
1/4 cup Meyer lemon juice
Zest of one Meyer lemon
2 tsp vanilla extract
Mixed berries to serve on top
* I like baking with whole wheat pastry flour since it makes desserts lighter and fluffier. I get mine at Whole Foods, but you can find it at most high-end grocery stores or health food stores.
Preheat oven to 350. Spray a Bundt pan lightly with oil. In a small bowl, mix together the flour, salt, baking powder and baking soda. In a large bowl, blend the olive oil, agave nectar, water, lemon juice, zest and vanilla extract. Mix the dry ingredients into the wet ingredients and blend just until the lumps are gone. Pour into your Bundt pan and bake for 30 minutes or until a toothpick comes out clean. Cool the cake, invert, dust with powdered sugar and serve with fresh mixed berries or a simple compote. (To make a compote, toss the berries in a bowl with a generous squeeze of lemon juice, a pinch of salt and agave nectar to taste – let sit for 15-30 minutes to allow the berries soften and release some juices).
This cake is definitely best when served on the same day it’s baked. Be sure to ziplock and refrigerate the leftovers to keep it moist. Enjoy!
Welcome to the third and final installment of the Great Spiced Nut Series! How about we play with our nuts today and dress them up with some yummy international flavors? (Hey, is that your mind right there in the gutter? Okay, I sort of lead you there, but still!) So today we’re off to Mexico for Chili-Lime Peanuts, to the American South for Spiced Maple-Glazed Pecans, and Japan for Wasabi-Soy Almonds. These are all so addictive and delicious that you’re going to proclaim to one and all the joys of playing with your nuts. Enjoy, and please let me know which ones you like best!
Mexican Chili-Lime Peanuts
From pantry to table: about 45 minutes
Chili + lime + peanuts + salt = heaven. Seriously, need I say more? Just imagine these classic flavors together – if you cannot taste them on your tongue right now, I’m sorry to tell you this, but I think your taste buds are dead.
3 tbsp fresh lime juice
2 tsp chili powder
½ tsp smoked sea salt
1 cup roasted but unsalted peanuts
Heat oven to 250. In a small bowl, mix all the ingredients except peanuts. Then add peanuts and toss to coat. Toss all of this onto a parchment-lined pan and roast for 30-45 minutes, until toasted and the liquid is fully absorbed. Be sure to stir every 10 minutes or so. Serve once they’re cooled.
Spiced Maple-Glazed Pecans
From pantry to table: about 15 minutes
These nuts are slightly sweet, a little sticky, a teeny bit spicy, a touch smoky, and totally delicious. They’re especially fantastic on salads, but they’re also great on their own.
1 cup raw pecans
¼ tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp ground cumin
generous pinch of allspice
pinch of cayenne
¼ tsp smoked sea salt
1/8 tsp ground ginger
1/8 tsp nutmeg
2 tbsp maple syrup
Heat oven to 350. Toast pecans for 12 minutes, stirring occasionally. Meanwhile, in a metal bowl, combine the spices. Add in the maple syrup and blend well. When nuts are done, toss them in the syrup/spice mixture for a few minutes until fully coated. Spread them in a single layer on parchment paper and cool completely.
From pantry to table: about 16 minutes
If you like things a little spicy and crunchy, this recipe is for you! The rich flavor of soy and the clean-hot flavor of wasabi are a match made in heaven, and the smoky flavor of toasted almonds brings it all together to make a perfect snack.
1 cup raw almonds
Welcome to part two of the spiced-nut recipe series! Today we’re visiting Thailand and Spain with our taste buds. And special bonus: scroll down to the bottom to learn how to make these cute mini chalkboard clips, which are really great for labeling party food. It’s also great for freaking out your friends who will be convinced that a deranged person is running loose in your house and labeling things with chalk. (Please do not tell me that you write beautifully with chalk because this will thwart my efforts to convince my husband that everyone looks like they have maniac handwriting when they write on chalkboards.)
From pantry to table: about 35 minutes
If you’re a fan of Thai red curry, you are going to love these nuts, which feature the rich, slightly spicy, aromatic flavors of Thailand. Plus, these spiced nuts are super unique. Nummy!
1 cup roasted, unsalted peanuts
3 tbsp lime juice
2 1/2 tsp Thai red chili paste (available in the Asian food section of most grocery stores) (add more paste if you want angry nuts and/or you want to be a fire-breathing dragon)
½ tsp smoked sea salt
½ tsp ground ginger
½ tsp dried basil
Heat oven to 250. In a small bowl, blend together all but the peanuts, then add peanuts to coat. Pour into a parchment-line baking pan and roast for 30 minutes, stirring every 10 minuets. Cool completely, then watch them disappear.
Smoky Spanish Spiced Cashews
From pantry to table: 11 minutes
These nuts are pretty much my new addiction. The combination of smoky paprika with rosemary, brown sugar and salt is just flipping ridiculous. People go nuts (sorry for the pun) when I serve these. This recipe is adapted from Martha Stewart’s The New Classics.
2 cups raw, unsalted cashews
2 tsbp finely chopped fresh rosemary
1 tsp smoked paprika
2 tbsp brown sugar
1 tsp smoked sea salt
1 tbsp Earth Balance spread
Heat oven to 350 and toast the cashews for 10 minutes until golden. Meanwhile place all the other ingredients in a metal bowl. When the cashews are ready, mix them vigorously with the spice mixture until the Earth Balance melts and the cashews are fully coated. Cool and don’t even bother serving – just spoon them directly into your gullet.
How to make mini chalkboard clips
You don’t need to be Martha Stewart to make these cute little chalkboard clips. They’re super quick and easy to make. Just head down to (or go online to) Michael’s Craft Store and pick up any shape of wood cut-out you like. Here are a few that I picked out:
Next, buy some wooden clothespins, chalkboard paint (it comes in a variety of colors) and chalk – all available at the craft store. I also bought a $2 glue gun and some glue sticks to make this project go even quicker. Clip the clothespins onto something so they’re suspended off your work surface, then glue the wooden cut-outs onto the ends of the clips. Once dry, apply three coats of chalkboard paint, waiting until the paint is totally dry between applications. Then try like hell not to write like a serial killer on your new mini chalkboards.
The holidays are here, so it’s time for that annual freak-out-festival of “Oh My God, what am I going to make for all those people coming over, and gifts for the neighbors, and snacks for shopping, and and and… akkkk!” Never fear, my friends, for I am about to blitz you with a ton of spectacular, tasty and easy spiced nut recipes straight from my kitchen. Featuring flavors from around the world, there’s something here to suit every palate: Indian curried cashews; Truffled-honey hazelnuts; Mexican chili-lime peanuts; spiced maple-glazed pecans; Thai-spiced peanuts; smoky Spanish cashews. I don’t want your heads to explode, so I’ll dish out two of these recipes at a time over the next few days.
These nuts make elegant appetizers, they’re tasty snacks, and they’re fantastic as gifts. Plus they’re high in protein, and did I mention that they take no time at all to make? In short: they kick ass.
But before we get to the nuts, exciting news: have you heard that Jay Z and Beyonce are going to try being vegan for the next 21 days? This is great for them, but even better for us! Next time you’re at a restaurant without vegan options on the menu and you ask the chef to make you a plant-based dish, if the waiter gives you that look – you know the one I’m talking about – you can now throw some attitude back at him: “Would you give that look at Jay Z or Beyonce?! Hmm?” (You may also want to follow that with: “Please don’t spit in my food.”)
Why are Beyonce and Jay Z doing it for just 3 weeks? No, it’s not because they’re special guests at a Fresh Meat Festival at the end of the month. (By the way, there really is such a thing…but I think it might disappoint some carnivores. Google it!) According to some psychologists, it takes 21 days to make or break a habit. So if you know some carnivores who want to convert, tell them about Jay Z and Beyonce’s 21-day vegan challenge and see if that helps. If that doesn’t work, maybe try giving them that look and spitting on their meat?
In honor of all converting carnivores, the holidays, and everyone with taste buds, here are the first two recipes in my 3-part installment of super easy and extremely delicious spiced nut recipes. Enjoy!
(Oh, and how do you like my mini-chalkboard clips? They’re great for labeling food for parties. I’ll show you how to make these yourself in an upcoming post, so start channeling your inner Martha Stewart and stay tuned!)
Indian Curried Cashews
From pantry to table: 11 minutes
If you like the flavors of India, you’re going to love these cashews. (And if you don’t like Indian flavors, what is wrong with you?!) These are crazy-easy to make and when you toss the hot nuts in the spice mixture, it unleashes intoxicating aromas that make your house smell heavenly.
2 cups raw, unsalted cashews
1 tbsp curry powder (personally, I like doing ½ tbsp of curry powder and ½ of garam masala – yum!)
1 tsp salt
1 tsp brown sugar
2 tsp olive oil
Pinch of cayenne pepper
Heat oven to 350. Roast the cashews for 10 minutes, stirring every few minutes. Meanwhile, in a medium metal bowl, mix all the spices and oil. When the nuts are ready, immediately toss them with the spice/oil mixture for a couple of minutes to coat completely. The nuts are HOT, so it’s important to use a metal bowl instead of plastic (which will melt) or glass (which may crack). Cool completely, then watch people vacuum them up.
Mmm, these are so addictive! The beautiful, elegant flavor of truffles compliments the earthy flavor of the roasted hazelnuts and the slightly sweet taste of honey just perfectly. Serve this to guests you want to impress…or just hoard them all for yourself.
1 cup hazelnuts (preferably with skin removed)
2 tbsp honey
1 tsp truffle salt
Heat oven to 350. In a small bowl, microwave honey for about 15 seconds, until it becomes a little more liquid. Toss the hazelnuts in the honey and coat well.
Line a small baking pan with parchment paper and pour out honeyed nuts in a single layer. Bake for 10 minutes, stirring every few minutes, then remove from oven and immediately sprinkle on the truffle salt. Cool completely – the honey coating will harden upon cooling. Then break them up and serve, or store in an airtight container. Oh who are we kidding? Just scarf them down and screw everyone else – you deserve it!
*Please note that I did not call these “filberts.” Because that is just wrong. Whoever is behind the evil plot to change the beautiful name of hazelnut to the dumpy hick name of “filbert” (probably some nut farmers named Phil and Burt – we’re onto you!), we must resist!
Have you ever heard a friend tell you: “Oh you really like this soup? I just whipped it up using whatever I could find in my fridge, it only took 15 minutes.” And did you force and smile while thinking: “A-hole! I haven’t even found time to shower today.” Well my friends, never fear, for today you will become that a-hole! That’s right, with this simple, hearty and delicious dish, you’ll be that much-envied home chef who can magically create a scrumptious and healthy soup from scratch in no time at all using scraps from your cupboard and fridge. And bonus: it’s a one-pot meal, so clean-up is quick and painless.
Thanks to the Israeli couscous, orzo, quinoa and chickpeas, this savory soup is quite filling and has a nice backbone to it. The rich flavors of the tomatoes and red pepper really shine, and they do a great job of hiding the zucchini and carrots (which is essential for those of us who want our veggie-averse loved-ones – like my husband – to eat and enjoy this soup). It’s also versatile – if you’re more in the mood for a thick stew, just use less broth.
So get ready to make your taste buds and your body very happy! It’s a perfect meal to make at the end of a busy day. And if you share a bowl with your friends and tell them how quickly you cheffed up this yummy soup using “just a little of this and that I found in my fridge and pantry,” be sure to enjoy watching them force a fake smile to mask the fact that they’re screaming “a-hole!” inside their heads.
Super Simple Savory Multi-Grain Soup
From pantry to table: about 20 minutes
½ of a large onion, chopped
1 medium red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 chili de arbol, broken (optional – if you want a spicy little kick)
1 cup tomatoes, chopped
½-3/4 cup carrots, chopped
4-6 cups vegetable broth (use for if you want stew, 5-6 if you want a thinner soup)
½ cup “mixed grains” *
1 tsp dried oregano
2 zucchinis, sliced lengthwise then cut into half-moons
salt and pepper to taste
fresh lemon juice, to taste
* For your mixed grains, be sure to choose those that take the same amount of time to cook. For example, I like using Israeli couscous (which is fatter and chewier than regular couscous), quinoa, orzo and chopped chickpeas. Trader Joes has their own blend of this called “Harvest Grains,” which is quite nice.
In a large soup pot over medium-high, sauté the onion in about 1 tbsp of olive oil for 3 minutes. Add the garlic and continue sautéing for 1 minute, then add the red bell pepper and chili de arbol (if using). Continue stirring until the onion is limp and translucent. Add the tomatoes and oregano and cook for 1 minute, then add the vegetable broth and bring to a boil. Once boiling, toss in the carrots and mixed grains and stir well. Cover and simmer for 10 minutes, stirring occasionally. After 10 minutes, stir in the zucchini, cover and cook for another 5 minutes.
Season with salt, pepper and fresh lemon juice. Enjoy!
Looking for an incredibly tasty, unique breakfast (or dessert) treat with exotic flavors? This delicious, healthy dish will do the trick! Toasty notes of roasted nuts, coconut and wheat berries are beautifully balanced with warm cinnamon and bright little bursts of tangy pomegranate. Toasted fennel seeds add a dash of mystery on the palate with its faint hint fragrant licorice. Mmmm, this dish is so yummy and unlike anything you’ve ever tried! A bowl full of this high-protein, fiber-packed goodness will satisfy your taste buds, your belly and your whole body.
I’m not exactly sure what to call this dish (hence the lame name I’ve given it). A Syrian friend once made it for me many years ago and I’ve long forgotten the name. She told me it’s a dish that her family made for special occasions, but she always had some in her fridge to eat for breakfast; she also liked to spoon over yogurt and ice cream. I became an instant addict and have been making it (and modifying it) ever since.
In addition to the trio of toasted nuts, its other main ingredient is the all mighty wheat berry. This little super grain is an unprocessed wheat kernel, which is packed with minerals, fiber and vitamins. In addition to lowering your risk of various cancers and heart disease, wheat berries have a lovely earthy flavor and a slight crunch – they’re really great in this dish.
Best of all, this tasty treat is bejeweled with the fruit of my people: the luscious pomegranate, which is as delectable as it is good for you. Honestly, is there any better taste of fall than ripe pomegranates? Well, I suppose there’s one: pomegranates that someone else has seeded for you – somehow, those always taste better!
So get ready to make your taste buds happy with this delicious Syrian Treat! (And please message me if you come up with a better name for it!)
Cimeron’s Syrian Treat
From pantry to table: about 45 minutes
1 cup toasted, unsalted pistachios*
1 cup toasted, unsalted walnut pieces*
1 cup toasted, unsalted pine nuts*
2 tablespoons fennel seeds
1/2 cup unsweetened flaked or shredded coconut
1 cup wheat berries (available at Whole Foods and other natural food stores)
3/4 cup pomegranate seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tbsp brown brown sugar
* if you can’t find pre-toasted nuts, just buy raw nuts and roast them in the oven at 350 for 10-15 minutes.
First step is to soak and cook the wheat berries. These are tough grains, so soak them overnight, then add them to a large pot with about 5 cups of water. Bring to a boil, then reduce heat and simmer until the grains are tender, about 45 minutes. Then drain the wheat berries and put them in a large bowl.
(I like to save time and use my pressure cooker. If you have one too, here’s how you cook the wheat berries. There’s no need to soak them overnight. Just 3 cups of water, 1 tbsp olive oil and 1 cup of wheat berries in your cooker and cook under high pressure for 40 minutes. Drain and add to a bowl.)
Meanwhile, heat your oven to 350. Spread fennel seeds in single layer on a cookie sheet and toast for 10 minutes. Spread coconut onto a separate cookie sheet and toast until golden, about 6-8 minutes. Add both to the bowl with the wheat berries.
Add the pomegranate seeds, toasted nuts, cinnamon, brown sugar and salt. Stir well to blend, then serve and enjoy!
You can store this in the fridge for 5-7 days. (Who am I kidding? Once you taste it, it will be gone very quickly!)