PICKLED RED ONIONS (serves 3)

1 large red onion, thinly sliced

1/2 white wine vinegar

1 tbsp sea salt

1 tbsp granulated sugar

up to 200 ml water (varies)

VEGAN CHICKEN SHAWARMA

50 g butler soy curls (or TVP pieces)

1 tsp reserved water from soaking the soy curls

2 tsp vegan beef flavored bouillon paste (or chicken flavored)

1 tsp apple cider vinegar

1 tsp sea salt

1 tsp granulated garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground turmeric

1/2 tsp ground black pepper

1 tbsp vegetable oil (or olive oil)

FARRO GRAIN BOWL (serves 3)

185 g farro

500ml water

1 tsp olive oil

1 bay leaf

pinch of sea salt

100 g diced cucumber

60 g cherry tomatoes, sliced lengthwise

whole mint leaves, as garnish

KALE PARSLEY TABBOULEH (serves 3)

350 g thinly sliced dino kale, stems removed

2 tbsp lemon juice

1/4 tsp red chili flakes

1/2 tsp sea salt

1 bunch flat-leaf parsley, finely chopped

1 bunch packed mint, finely chopped

1 bunch thinly sliced green onion

MAPLE TAHINI DRESSING (serves 3)

2 tbsp roasted tahini

60 ml water

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 tsp garlic powder

1/2 tsp sea salt

To make the pickled onions, combine vinegar, sea salt, and sugar in a bowl or large jar. Add the onions and fill with water to submerge and cover all the onions. Refrigerate for as little as 2 hours, but overnight is best if you can prepare ahead.

To make the vegan chicken shawarma, preheat the oven to 220 C. In a large bowl, add soy curls and cover with water and hydrate for at least 10 minutes. Using your hands squeeze out the moisture from the soy curls. Reserve 1 tsp of the residual water and drain the rest.

In another bowl, add reserved soy curl water, vegan beef flavored bouillon, apple cider vinegar, salt, garlic powder, onion powder, cumin, dried oregano, turmeric, ground black pepper, and vegetable oil. Add the drained soy curls and coat evenly in the paste using your hands.

Place soy curls on a baking sheet lined in parchment paper. Bake for 15 to 20 minutes, flipping halfway to roast the other side.

To prepare the farro, rinse farro grain under cold water to remove the starch until the water runs clear. Add it to a sauce pan with the water, over medium heat. Add olive oil, bay leaf, and a pinch of salt. Once it begins to simmer, cover the pot with a lid and lower heat to continue simmering for 25 to 28 minutes or until all the water is absorbed and the grains are tender and cooked.

To make the tabbouleh, add lemon juice, red chili flakes, and sea salt to bowl. Then add kale. Massage the kale using your hands to soften its texture. Then add parsley, mint and green onion and toss well to combine.

To make the maple tahini dressing add tahini, water, lemon juice, apple cider vinegar, maple syrup, garlic powder, and sea salt to a blender and combine until smooth. If you don’t have a blender, use warm water to whisk up the tahini until smooth, before adding the remaining ingredients.

To assemble the bowl, a serving of the farro for each bowl. Top with cucumber, cherry tomatoes, kalamata olives, kale tabbouleh, pickled onions, and vegan chicken shawarma. Drizzle with maple tahini dressing.