All things granola / Side dish

Farro salad and more

For those with plans to eat better as a New Year’s resolution, Mark Bittman in the New York Times magazine features 10 fabulous recipes for going semi-vegan–“a resolution with no downside.” Many of them look easy and delicious, which make them perfect for week nights.

I don’t have any plans to go vegan, but our family often feasts on meals with no dairy or meat. And on Shabbos, when we use our meat china, I usually end up eating vegan. The side dishes are so tasty and filling, I don’t have any room left for meat.

My favorites? Vegan pizza, pesto and pasta, tofu stir fry, roasted root vegetables, a huge salad with almond butter dressing and farro salad.

FARRO SALAD
1 cup farro (A part of the wheat grain, popular in Italy. I buy it at Market Place on Oakton.)
Half the seeds from a pomegranate
1/4 cup chopped apples, kumquats or pears (or a combo)
1/4 cup of chopped scallions
1/4 cup chopped pecans or almonds
1T fresh mint
1T orange juice
1t lime juice
1/4 cup olive oil
1t agave or honey
1/2t cinnamon
1/2t nutmeg
1/2 salt

Cook the farro in water according to the directions on the package (usually about 30 minutes). Wait until cooled and add all the other ingredients.

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