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.
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
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.