Warm Farro Pilaf with Dried Cranberries

An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen.

ingredient list

Serves 6

FARRO

• 1 Tbs. olive oil
• 1 medium carrot, cut in half
• 1 celery rib, cut in half
• 1/2 small onion
• 1 1/4 cups pearled farro
• 4 cups no-chicken broth
PILAF

• 2 Tbs. olive oil
• 1/2 medium onion, diced (2/3 cup)
• 1/2 lb. kale, center stem removed, chopped (4 packed cups)
• 2 cloves garlic, minced (2 tsp.)
• 1/2 tsp. Aleppo pepper or 1/4 tsp. red pepper flakes
• 1/2 cup dried cranberries
• 1/3 cup toasted pine nuts

Directions

1. To make Farro: Heat oil in saucepan over medium-high heat. Add carrot, celery, and onion. Cook 3 to 5 minutes, or until vegetables start to brown. Add farro, and stir to coat grains with oil. Pour in broth, and bring mixture to a simmer. Reduce heat to low, and cover. Cook 20 minutes, or until just tender; drain. Discard carrot, celery, and onion. Cool Farro.
2. To make Pilaf: Heat oil in large skillet over medium-high heat. Sauté diced onion 5 to 7 minutes. Add kale, and cook 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and Aleppo pepper. Cook 1 minute, then add Farro, and sauté 3 to 5 minutes, or until warmed through. Remove from heat, and stir in dried cranberries and pine nuts. Season with salt and pepper, if desired. Serve warm.

Colorful Asian Slaw with Warm Ginger-Lime Dressing

A warm dressing of deglazed pan juices gives this room-temperature slaw a flavor boost. Top with tofu and serve over brown rice for a light supper.

ingredient list

Serves 6

• 4 cups (8 oz.) thinly sliced savoy cabbage
• 2 cups (6 oz.) thinly sliced red cabbage
• 2 medium carrots (4 oz.), peeled and cut into very thin matchsticks
• 1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks
• 3/4 tsp. kosher salt
• 3 Tbs. low-sodium soy sauce
• 2 Tbs. plus 1 tsp. lime juice
• 2 Tbs. brown sugar
• 2 Tbs. canola oil
• 1 large red onion, thinly sliced (2 cups)
• 1 pinch salt, optional
• 1 Tbs. plus 2 tsp. minced fresh ginger
• 1/2 cup roughly chopped cilantro leaves
• 1/4 cup chopped roasted peanuts, optional

Directions

1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with kosher salt. Whisk together soy sauce, lime juice, 2 Tbs. water, and brown sugar in small bowl.

2. Heat oil in medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add soy sauce mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt.

3. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.

Lattice-Top Plum Pie

Soft almond paste (available in the baking section of most supermarkets) thickens the filling and adds a sweet, nutty touch to this woven-top pie.

ingredient list

Serves 10

Crust

• 1 1/4 cups whole-wheat pastry flour
• 1 1/4 cups all-purpose flour
• 2 Tbs. sugar
• 1/4 tsp. salt
• 8 Tbs. vegan margarine, such as Earth Balance Vegan Buttery Sticks, cut into small cubes
• 2 tsp. almond extract

Filling

• 2 lb. whole, ripe plums, pitted and sliced (5 cups)
• 1/4 cup sugar
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 2 oz. almond paste, cut into bits
• 2 tsp. Demerara or turbinado sugar

Directions

1. To make Crust: Whisk together flours, sugar, and salt in bowl. Rub margarine into flour mixture until crumbly. Stir in 8 Tbs. ice water and almond extract until crust comes together. Divide dough in half, and shape into 2 disks. Wrap each in wax paper, and chill 1 hour.

2. Preheat oven to 375°F. Invert 1 dough disk onto large sheet of wax paper. Roll 1 dough disk into 12-inch circle, and press into 10-inch pie pan. Prick bottom of Crust all over with fork. Bake 15 minutes, remove from oven, and cool.

3. To make Filling: Toss together plums, sugar, allspice, and cinnamon in large bowl. Spoon into Crust, and dot with bits of almond paste.

4. Remove second dough disk from refrigerator, and roll into 12-inch circle. Cut dough into long 1-inch-wide strips with knife or fluted pastry wheel. Lay strips in lattice pattern over top of fruit, gently pressing ends of strips onto edges of bottom Crust. Trim excess dough from edges. Coat with cooking spray, and sprinkle lattice with sugar. Bake pie on baking sheet 50 minutes, or until Filling is bubbly and Crust is golden. Cool on wire rack.

Butternut Stew with Tofu, Corn and Pine Nuts

This stew may be served alone in a bowl like chili often is, or you may serve it on a plate with brown rice and black beans. If you like the flavors of the Southwest, add canned green chiles, hot chili powder or chipotle sauce to suit your taste.

ingredient list

SERVES 8

• 4 cups frozen Silver Queen or other sweet corn kernels, thawed
• 4 cups peeled and diced butternut squash
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. white pepper
• 4 cups water
• 2 Tbs. chicken-flavored broth powder
• 4 Tbs. olive oil
• 1 lb. firm tofu, diced
• 1/4 cup all-purpose flour
• 1/2 cup pine nuts
• 2 scallions, minced, for garnish

Directions

1. Place corn in blender or food processor, and purée until coarse. Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat, and cook until squash is tender.
2. Meanwhile, heat large skillet over medium heat, and add oil. Toss diced tofu in flour, and sauté until browned on all sides. Add pine nuts, and sauté 1 minute more. When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes. Remove from heat, garnish with scallions and serve.

Caesar Salad

This new take on Caesar salad has no animal products and less fat and fewer calories than the traditional version. Nutritional yeast and ground almonds substitute nicely for the flavor and texture of Parmesan cheese.

ingredient list

6 Servings

CROUTONS

• 3 to 4 slices whole wheat or French bread, trimmed and cubed (about 1 1/2 cups)
• Vegetable oil cooking spray
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried marjoram
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 Tbs. blanched and ground almonds
• 3 cloves garlic, minced
• 3 Tbs. Dijon mustard
• 3 Tbs. nutritional yeast flakes
• 2 Tbs. soy sauce
• 3 Tbs. fresh lemon juice
• 1/4 cup water
• 1 Tbs. extra-virgin olive oil (optional)
• 1 large head romaine lettuce, torn into large pieces

Directions

1. Croutons: Preheat oven to 325°. Lightly coat bread slices with vegetable oil cooking spray. In small bowl, mix remaining crouton ingredients. Add bread; toss to coat. Spread in a single layer on baking sheet. Bake until croutons are dry and lightly toasted, 10 to 15 minutes. Remove from oven and set aside.
2. Meanwhile, in food processor or blender, combine almonds, garlic, mustard, yeast flakes, soy sauce, lemon juice, water and oil if desired; process until smooth and well blended.
3. To serve, toss together lettuce and croutons. Add dressing and toss to coat. Serve right away.