The best part of this herby asparagus farro salad is the texture! It’s crisp from the lightly steamed asparagus and chewy from the farro. Together, it’s very satisfying and filling. Not to mention, the flavors work so well! This vegan asparagus salad recipe works great as an everyday or Easter side dish. It also works […]
This vegan farro recipe works well as a warm side dish or as a cold grain salad. As a warm vegan side dish, it can be served directly after combining all the elements together. If you choose to serve it cold and it has been marinading in the fridge for a few hours, make sure […]
Bursting with fresh Italian flavors, this vegan farro salad recipe is quick, easy and makes a delicious side, lunch, a picnic, or light dinner. A few notes… ・If you aren’t into baby kale, you could use arugula. ・The fresh oregano is maybe the best part, but if you want to substitute 1 tsp dried oregano, […]
Many vegans, plant based folks, vegetarians, and the culinary adventurous enjoy a good old fashioned mushroom veggie burger recipe. I have had my fair share over the years. Some incredibly tasty. Some more or less forgettable. And so, I thought for a very long time about this homemade mushroom vegan burger. Over a year. I […]
Awhile back, my cousin was looking for a Brussels sprout recipe. I realized that I didn’t have any to share. While we eat them roasted throughout the fall and winter season, that’s about the extent of it. So, I challenged myself to think of a new way to incorporate Brussels sprouts into our rotation of […]
In this salad, cooked farro is chewy and bouncy, and a nice contrast to crunchy raw fennel bulb. The zip of the dijon pairs nicely with sweetness and slightly licorice flavor of tarragon. And shallots and garlic make everything savory! It’s a super tasty farro salad for lunch, a light meal, or as a side […]
In my quest to think of more creative vegan recipes with tempeh, I bring you Italian Tempeh and Peppers. Grilled red and green peppers and red onion mingle with tempeh seasoned with fennel seeds, crushed red pepper, garlic and oregano, and all of it served over a bed of toasted farro with fresh basil, parsley […]
