- 1 1/2 cups uncooked kamut (3 cups cooked)
- 10 cherry tomatoes, quartered
- 1 pound of asparagus, cut to bite size
- 1- 2 tablespoons olive oil
- about 5-6 fresh basil leaves, chopped/shredded
- 1-2 tablespoons lemon juice (optional)
- 1 batch of buffalo mostarella cheese** **with modifications
- 1/2 tablespoon liquid smoke
basically, you could try any vegan dressing. i wanted one that was a little cheesy flavoured so i tried the buffalo mosteralla from the ultimate uncheese cookbook. however, i omitted the agar and halved the onion powder and cornstarch in the recipe because i wanted it to be thick, but not set up like a cheese. i also added half a tablespoon of liquid smoke. if using this recipe, put all your dressing ingredients in a blender for 1-2 minutes (until the mixture is smooth). pour into a saucepan and heat on medium for about 4-5 minutes... until it starts to thicken. put in a 4-cup pyrex container (or anything glass really) and put in the fridge to cool overnight.
once you are ready to make your salad, pull your dressing out of the fridge to bring it to room temperature. steam the asparagus, quarter your tomatoes and cook your kamut. after your kamut has cooked, drain and combine w/ the dressing in a large bowl. because the kamut will still be warm from cooking, the dressing should soften up and coat the grain very well. add in the tomatoes, asparagus, basil and olive oil. toss a couple more times. i added a couple dashes of lemon juice at this point because i thought it needed it.... but that just depends on the dressing you use.
serve slightly chilled or at room temperature.