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To a pot add sorhum and 3 cups water. Bring to a boil, add salt, reduce heat and simmer for 60-90 minutes or until soft and cooked through.
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In a separate pot add cranberry beans and water, to a level of 2 inches above the beans. Add fresh rosemary, 1 clove of garlic and a bay leaf. Bring to a boil, reduce heat and simmer for 20 minutes or until soft. Remove from heat and drain.
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Heat 1 tablespoon olive oil in a pan. Add zucchini sliced side down and cook for a couple minutes. Flip and cook on other side, add 2 teaspoon minced garlic. Remove from pan.
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To the same pan add spinach and cook for 1-2 minutes until wilted.
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If using dry sun-dried tomatoes soak in boiling water for a couple minutes, then drain and mix with extra virgin olive oil.
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In a food processor or blender combine the dressing ingredients and blend or process until smooth. Add more water if more liquidy consistency desired.
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To assemble bowls, split sorghum among 4 bowls, top with cranberry beans, baby zucchini, spinach, sun-dried tomatoes, pumpkin seeds, sprinkle of nutritional yeast (optional).
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Drizzle with dressing.