Farro with Carrots

This is the perfect side to roasted chicken – so good.

  • 1 c Farro
  • 12 oz shredded carrots
  • 1/3 c Parmesan cheese, grated
  • 2 tbsp olive oil
  • 1 bunch of scallions, chopped
  • Salt and pepper

Cook Farro according to package. Add 1/2 c more water and bring to a boil. Stir in carrots and reduce to simmer. Cook until water is absorbed. Stir in olive oil, cheese, scallions and season with salt and pepper.

Serve 4.


Black Bean and Vegan Chorzio Tacos

Taco Tuesday!! These are packed with veggies and oh so good. It comes together in les than 20 minutes so perfect for a weeknight meal.

Taco Filling:

  • 1 15 oz can fire roasted tomatoes with chilies
  • 6 oz soy chorizo, crumbled
  • 1 can black beans, drained
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 jalapeño, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1 tbsp olive oil


  • Tortillas
  • Cheese – vegan or regular
  • 1 avocado, sliced

Combine all filling ingredients in a large skillet. Cook over medium heat for 15 minutes, stirring several times.

Fill tortillas with filling and top with avocado and cheese.

Serves 4.

Almost Vegan Stuffed Mushrooms

These are heavenly and filling! I served them with some grilled asparagus. If you are vegan, just leave off the cheese. These make for great left overs, reheat in the oven for 20 minutes.


  • 6 portobello Mushrooms, gills scrapes off and cleaned
  • 2 tbsp balsamic
  • 2 tbsp olive oil
  • 1 tbsp tamari or soy sauce


  • 1/4 c pine nuts toasted
  • 1 can Artichokes in water, drained
  • 1 c spinach
  • 1/2 c basil leaves
  • 8 cremini mushrooms
  • 4 cloves garlic
  • 1/2 white onion
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt and pepper


  • 6 tbsp Gorgonzola

Preheat oven to 350.

Combine balsamic, olive oil and tamari in a small bowl. Spray a large baking dish, add mushrooms and drizzle with marinade. Turn a couple times to coat and marinate for at least 30 min.

In a food processor combine stuffing ingredients and pulse to combine leaving slightly chuncky.

Stuff mushrooms with mixture and bake for 30 minutes. Top with cheese and bake 5 more minutes to melt cheese.

Serves 6.

Chickpea Porcini Soup

This soup is so good and filling! Leave out the Pancetta and it’s vegan. TJs sells mirepoix already chopped!

  • 1 tbsp dried porcini
  • 1 c hot water
  • 4 oz diced Pancetta
  • 2 pieces celery, minced
  • 2 carrots, minced
  • 1 onion, minced
  • 1 lb chickpeas, soaked overnight
  • 1 28 oz can chopped tomatoes
  • Olive oil or truffle oil for drizzling
  • 10 oz frozen Porcini mushrooms

Pour 1 c of boiling water over the Porcini mushrooms. Let soak 30 min. Reserve the liquid for the soup, if it’s gritty, drain through a coffee filter. Chop the mushrooms.

In a multicooker, add Pancetta and mirepoix (celery, carrots and onion) cook over medium heat until soft. Stir in Chickpeas with liquid, mushrooms with liquid, tomatoes and cook on low for 4 hours on low or 2 on high.

Use an immersion blender to purée until smooth. Ladle into bowls and drizzle with olive oil.

Serves 8.

Persian Split Pea and Rice Soup with Meatballs

This one comes from Food and Wine Magazine. If you are vegan leave out the meatballs. Also note, the split peas need to soak over night.


  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 3/4 c short-grain white rice
  • 3/4 c dried green split peas, soaked overnight and drained
  • 2 c finely chopped parsley leaves and tender stems
  • 2 c finely chopped cilantro leaves and tender stems
  • 1/2 c finely chopped mint leaves
  • 2 tbsp pomegranate molasses, plus more as needed
  • Salt


  • 1 small yellow onion, grated
  • 1 lb ground lamb
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp dried mint


  • 1 large onion, thinly sliced
  • Olive oil spray

Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.

Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.

Preheat oven or air fryer to 350. Make the onions. In a bowl spray onions and toss to coat. Spread on a baking sheet or place in air frye and cook 15 minutes or until crispy, tossing several times.

Fill bowl with soup, top with onions and drizzle with Pom molasses.

Serves 6 – 8.

Chickpea Walnut Melt

This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

  • 15 oz chickpeas, drained and rinsed
  • 1 c walnuts, soaked for 1 hour
  • 1/2 c celery, chopped
  • 1/2 c bread and butter pickles
  • 1/4 red onion chopped
  • 3 tbsp dill
  • 3 tbsp lemon juice
  • 2 tbsp Dijon
  • 1 tbsp vegan mayo
  • Dash of hot sauce
  • Salt and pepper

For sandwich:

  • 4 slices of bread
  • 1 tomato, sliced thin
  • 4 slices cheese – vegan or regular

In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

Serves 4.

Almost Vegan Reube

This is my first time cooking with tempeh – and it came out great. I’m trying some new things, trust me and try some new things too! The dressing is great for salads too!!

Vegan Thousand Island

  • 1/2 c vegan mayo
  • 4 tbsp ketchup
  • 1/4 c white wine vinegar
  • 1/4 c orange juice
  • 1/2 c white onion
  • 1/4 c dill
  • Salt and pepper
  • Dash of hot sauce
  • 1/3 c olive oil
  • 4 tbsp bread and butter pickles

Toss all ingredients in a blender and purée till smooth. Chill for at least 30 min.


  • 8 oz tempeh
  • 1 tbsp olive oil
  • 1/2 c orange juice
  • Dash allspice
  • 1/4 tsp mustard seeds
  • 1/4 tsp ground ginger
  • 1 clove garlic, minced
  • Salt and pepper

Combine all ingredients except tempeh in a shallow pan. Slice tempeh in half and then down the middle of each half to form 4 thin slices. Marinade for 30 minutes and flip a couple times.


  • 4 slices vegan or Swiss cheese
  • 1 c fresh sauerkraut
  • 4 slices rye bread (toasted)

Heat a large skillet over medium heat. Cook 5 minutes per side them scoop 1/4 c kraut on each slice and top with cheese. Place a lid over the pan until cheese is melted.

Spread dressing on the rye toasts and top with tempeh, kraut and cheese.

Serves 4.