Summer Kamut Salad

There are plates that could very well belong to any cuisine in the world.  As I was reading about Tapioca this morning, I stumbled upon a traditional Sri Lankan Recipe that could very well be Italian (with a slight variation.)  I found a box of Tapioca pearls in my cupboard and wanted to do something with it that was not the usual pudding.  So I started to read about its history on wikipedia, the no-nutritional value it has, and decided that its use as a thickening agent in a dessert is probably its best purpose.  Perhaps I might try putting some in a soup in the winter.  

I have memories of the delicious soups my Chinese grandfather would make.  They were soupy, and sometimes a bit gooey.  I thought it was magic, but when I lived in North Carolina as a college student and ate Okra for the first time,  I thought that perhaps that ‘magical’ ingredient was okra, but perhaps he used Tapioca?  

I became enthralled with south east asian recipes for sauces this morning.  I was reading about all these beautiful concoctions, some of which sounded so Italian!  So I decided to make a refreshing ‘salsa’ for my Summer Kamut salad.  My original idea was to add Tapioca by mixing it with powdered spinach, making a green translucent decorative addition to my plate.  But then I thought: why?  Thus I decided to take the route of clean and simple food.  


I received a box of goodies today from Bio-Salute, my favorite online vegan shop! 


I can’t wait to  try all these products and start using them in my recipes! 


Kamut, Lemon, Sweet Onions, Chard
A cooling summer dish
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Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 30 min
Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 30 min
  1. 1 cup kamut
  2. 3 cups sweet fresh onions cut into thin slices
  3. 3 garlic cloves
  4. 1/4 cup loosely packed fresh basil leaves
  5. 3 tbs olive oil
  6. 2 fresh chilies (or more)
  7. 1 lemon
  8. 1 bunch swiss chard washed and chopped
  9. 1 can organic whole tomatoes
  1. Soak the Kamut overnight to save on cooking time.
  2. Bring a pot of salted water to a boil, add Kamut and cook for one hour or more according to how soft you would like it.
  3. Place olive oil, minced garlic, basil, fresh chili pepper, and sweet onion in a pan. Cook for a minute, add a ladle of water. Cook until the onions are nice and soft, about 5 minutes. Add pureed canned tomatoes, Cook for another ten minutes adjusting salt to your taste.
  4. Meanwhile, heat 1tbs olive oil and 1 minced clove of garlic in another pan. Add swiss chard and cook for 2 minutes. Add the swiss chard to the onion sauce.
  5. Add the Kamut and cook together for 2 minutes. Add the juice of one lemon. Serve with lemon peel, more fresh chilies, thinly sliced scallions and a drop of olive oil.
has moved to Hawai'i http://tuscanvegan.com/




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