farro salad.

farro
I picked up a package of the 10 minute farro at trader joes a few weeks ago and figured I’d find something to do with it. The girls over at a beautiful mess had recently posted this recipe for a farro salad with kale, and I thought I would try it out – but adding some tofu to it to make it a complete meal. With the weather getting nicer – I don’t want to be in my kitchen all afternoon making food – but this salad came together pretty quickly and was perfect for a warm spring day. We ate it sitting on our deck enjoying the sunshine. This is going to be my new potluck go-to dish. It travels well, so its also great for summertime picnics! Its really tasty and packed with nutrients!!

I made my tofu first; You can do this ahead of time.Press your tofu, and slice it into pieces 1/4 inch thick.
Preheat your oven to 425 degrees.
Mix together 3 T soy sauce, juice from half a lemon, 1 tspn maple syrup (or agave) 1 T oil and about 1 tspn garlic seasoning. Coat your tofu and bake for 20 minutes. Flip and bake for another 15-20 minutes or so.

Now for the salad:
TFarro + Kale Salad, makes 6 servings

2 cups uncooked farro
1 1/2 cups chopped kale
1/8 cup olive oil
1 cup chopped cucumber
1/2 cup sunflower seeds
1 cup dried cherries (cranberries would be good too!)
3 tablespoons balsamic vinegar
1 tablespoon honey (or agave)
salt to taste

First cook the farro by boiling in salted water (2:1 ratio) for about 20 minutes until tender. Then drain and rinse in cold water (to quickly cool it down). Set aside.Chop up the kale into very small pieces. hop up the cucumber into very small pieces as well. In a large bowl combine the farro, kale, cucumber, sunflower seeds and dried cherries .  In a small bowl or glass combine the balsamic vinegar, olive oil and honey, whisk to combine. Drizzle over the salad and toss to coat. Taste the salad and season with salt and fresh pepper as needed.

292. pad thai

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

288. dilly stew with rosemary dumplings.

Since fall is here, Ive been craving comfort foods. The rainy weather makes this craving even stronger.
This calls for Isa’s Dilly stew with rosemary dumplings. It gave me reason to use up the last of the dill from the garden as well.

200. taco salad.


This is not just a post about taco salad. Its actually about the lentil meat I made for it. But calling a blog post “lentil meat” sounds kind ofwierd, so I called it taco salad….

Since we moved, our whole foods isn’t convieniently located near us, and it isn’t necessarily INconvieninetly located either. Its just that there are plenty other options that are closer – so whole foods seems to be the last place on my list. So that means items like store bought seitan and vegan cheese are not as plentiful these days in our house, which is actually ok by me. The amount of produce we by on a weekly basis is much more the way I’d like to be working these days – so I’ve been trying to find ways to either make the seitan myself, or make something like what I made here today.

A while back I saw this post on making lentil taco meat. I pinned it and it has been on my to do list for some time now. I finally got around to making it and it did NOT disapoint.  I loved how I was able to combine some vegetables with it and you don’t really even know it! Extra healthy. It was kind of like taco flavored beans in the end. Texture was great and it blended well with the taco salad.

Heres how you do it:

1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1 tsp oregano
2 cups vegetable broth
1 tbsp tomato paste
(of course you can add other vegetables or leave some of these out – just use what you have on hand…also you can add some jalapeno if you want to add spice)

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, (or any other veggies at this point) chili powder, cumin, paprika, oregano, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved–do not puree. Serve hot.

I served mine with romaine lettuce, grape tomatoes, avocado, cilantro, baked corn tortillas, grilled corn and cilantro. Used some salsa as my dressing and it was delicious!

108. ginger scallion noodles.

I keep seeing this post on pinterest and it looks so so good.
Then I remember I dont really like soba noodles. And it has alot of oil in it.
So tonight I made my own variation of something similar. Heres what I did:

Chop a bunch of green onions.
Put it in a bowl with 2 T soy sauce
4 T rice vinegar
1/2 tspn (or more if you like it) minced ginger
1 tspn minced garlic
squirt of siracha (more if you like it hot)
1 1/2 T honey or agave (depending how you swing on the issue)
Black pepper
Juice from half a lime

Boil some water and cook some whole wheat linguine (or noodles of your choice).
Saute some seitan, brocolli, spinach and seasame seeds.

When noodles are done, combine everything in one big bowl. Stir in the sauce. Top with more seasame seeds, cilantro and lime juice.

84. teddy bear toast.

Isn’t this a cute idea?

Yah, I thought so too. Milo, on the other hand was appalled and frustrated because it wasn’t tiger toast.  He refused to eat it. So if anyone knows how to make tiger toast, send it my way. Thanks!