We saw some amazing art. David Hockney at Pace Wildenstein, Vasily Kandinsky at the Guggenheim, Enrique Chagoya at George Adams, and Maya Gold at Mike Weiss, to name a few.
And we ate some amazing food. Cavatelli with sausage and sage, Korean bar-b-qued cow’s tongue, duck rillette, horseradish and chili vodka (I know that’s not food, but it was really good), salt bagels with cream cheese, fish cake in garlic sauce, arepas with shredded chicken.
But after five days of eating my way through New York, and a bumpy flight home, what I really wanted was something clean, healthy and homemade. My tummy was ready for a steam cleaning.
Back in my early vegetarian days, I used to love to make my way to Broadway, sit at the counter of Gravity Bar, and order vegetables and hummus. I was in highschool, was proud to be a vegetarian, and envied the flame colored dreadlocks of the waitress. Gravity Bar has long since closed, and the thought of being a vegetarian sends chills through my spine, but every now and then a big bowl of steamed vegetables with brown rice (or farro) and hummus is just what I need.
Farro with Vegetables and Green Hummus
1 cup farro
Other good steaming vegetables
- Cook the farro. 5 cups water to 1 cup of farro. Boil for 5 minutes, simmer for about 40. Drain.
- Steam the vegetables. Beets will take the longest, so let them steam for about 10 minutes before you add the other vegetables for about 7 more minutes.
- Serve with green hummus.
1 can garbanzo beans
1 clove garlic
Fresh leafy herbs (I like tarragon, or a combination of basil, Italian parsley and chives)
5-6 T tahini
Juice of 1 lemon
Salt and pepper to taste
- Drain the beans, preserving the liquid.
- Puree all the ingredients in a food processor.
- Add back the bean water until you achieve your desired consistency, usually about half of the water.