Autumn farro salad with maple vinaigrette (2+ servings)

Have you tried farro? Made from hulled grains of three ancient forms of wheat, cooked farro remains chewy and soaks up flavors easily. It provides a solid dose of protein and fiber and can stand in for quinoa or rice in many dishes. Whole-grain farro requires pre-soaking and a longer cook time, but semi-pearled farro cooks up in about the same time as rice. It can be cooked in the same way as pasta -- in boiling water until al dente and then drained. Follow package directions for the best results.

This particular version was based on a recipe from The Gluten-Free Goddess, although using farro instead of quinoa took away its gluten-free status! I wanted a firm, nutty grain that could stand up to the chilly-weather flavors of the other ingredients. Here's my spin on her recipe:

Click here for a printable recipe.

You will need:

  • 1 cup dry farro, cooked in broth and cooled
  • About a cup of baby spinach or other baby greens, roughly chopped
  • 1 large pear or apple, cut into bite-sized pieces
  • A handful of dried cranberries (If you can find the orange-flavored variety, they're especially delicious here!)
  • 1/4 cup toasted chopped pecans
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp rice vinegar (or something similarly mild)
  • 1 tsp pure maple syrup
  • salt and pepper

Steps:

  1. Place the farro, greens, fruit, and pecans in a large serving bowl.
  2. Add the oil, vinegar, maple syrup, and salt and pepper to taste to a jar with a lid. Cover and shake to combine.
  3. Pour the dressing over the farro mixture and toss gently to combine. Serve at room temperature as a main dish or a side salad.

This goes well with pita chips, especially Trader Joe's cranberry and pumpkin seed version!

Spanakorizo with white beans (4 servings)

If you're trying to cook plant-based meals more often, Robin Robertson's One-Dish Vegan is an excellent resource. Filled with easy, creative, and filling recipes, it provides a variety of animal-free ideas that won't bust your budget or use up an entire evening in the kitchen. The recipe below comes from the book, and I already can't wait to make it again. The starchy rice and creamy beans work together to make a surprisingly silky, substantial dish, and the flavors of lemon, dill, and oregano brighten things up. Enjoy this Greek-inspired recipe tonight!

Click here for a printable recipe.

You will need:

  • 1/2 Tbsp olive oil
  • 1 1/4 cups dry long-grain brown rice
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • ground black pepper
  • pinch of ground nutmeg
  • 3 cups vegetable broth (use a gluten-free broth to make this Celiac-friendly)
  • 4 cups chopped fresh spinach (thick stems removed)
  • 15-oz can cannellini beans, drained and rinsed
  • 3 Tbsp chopped fresh mint leaves
  • zest of half a lemon
  • 1/4 tsp dried dill

Steps: 

  1. Add the oil, rice, onion powder, oregano, salt and pepper, nutmeg, and broth to a medium saucepan. Heat over medium-high until the mixture boils; reduce to low, cover, and simmer 25 minutes.
  2. After 25 minutes, stir in the spinach and beans; continue cooking for about 10 minutes, or until the rice is tender and the liquid has been absorbed.
  3. Fold in the mint, lemon zest, and dill; allow to stand for 5 minutes. Fluff with a fork and serve hot.

Savory slow-cooked beans (8+ servings)

Happy Easter, readers! I've risen from obscurity to bring you another delicious vegetarian recipe.

If you have a slow cooker, you know it's a magical thing. You just load in the ingredients, set the time and temperature, and go about your day, returning to find a delicious, flavorful meal hours later. Although I tend to immediately think of soups and chilis when I want to use my slow cooker, I've found that beans are another easy go-to option for my Crockpot. This recipe can be customized in infinite ways, and the tender, savory beans can then be used in many different recipes or served as is. These beans freeze beautifully and reheat nicely, too.

You will need:

Basic requirements

  • 1 lb dry black beans, pinto beans, or other similarly-sized beans, picked through for debris
  • 6 cups vegetable broth
  • 1 jar (15-16 oz) salsa, any variety
  • 1 tsp salt

Optional flavor boosters:

  • 1 bay leaf
  • a palmful of dried herbs and/or spices: oregano, cumin, chili powder, cinnamon, cocoa powder, chipotle powder, paprika, etc.
  • liquid smoke
  • hot sauce
  • chopped onion, carrot, celery, and/or potato
  • minced garlic
  • halved olives
  • tomato paste
  • olive oil

Secret final ingredient (after beans are cooked):

  • a splash of lime juice

Steps:

  1. Place the four basic ingredients in the bowl of a slow cooker.
  2. Add in as many ingredients as you like from the "optional flavor boosters" above, customizing add-ins to your own taste. (I love smoky beans, so I almost always add smoked paprika and liquid smoke. I love the richness a glug of olive oil adds, and if I use an onion, I usually keep it in big pieces to avoid overpowering the beans' flavor.)
  3. Give everything a stir and set the slow cooker for 9 hours on low.
  4. At the end of the cooking time, add in the lime juice. If you want to add a handful of chopped fresh herbs (cilantro is especially nice), do that now, too.
  5. Serve the beans in any way you like! (See some options below.) If you're serving them as-is, you might want to add some more salt. If you're using the beans as part of another recipe, you probably don't need more salt.

These beans can be used in a huge variety of ways. Here are some suggestions:

  • Make burrito bowls (as in the last picture above) by serving the beans on top of brown rice with roasted corn, chopped avocado, and any toppings you like (sour cream, cheese, green onions, cilantro, etc.).
  • Serve them alongside scrambled eggs, more salsa, and tortillas for a savory breakfast or brunch dish.
  • Blend them into soup for a light and quick meal.
  • Fold them into enchiladas.
  • Add them to your favorite chili recipe.
  • Use them in a potluck salad.
  • Make a spicy casserole.
  • Turn them into tacos.

If you don't like spicy heat, you could make these with a mild salsa or even substitute a can of crushed tomatoes for the salsa. At less than $1.00 a serving, you can't beat the ease and convenience of this recipe.

Cranpearry sauced punch

Just in time for the holidays -- here's a delicious cocktail! Our guests enjoyed these on Thanksgiving, but they're perfect for any festive gathering this time of year. (And thanks again to Chris for the name! I owe you one of these!)

For each serving, you will need:

Steps:

  1. Add the vodka, brandy, and cranberry juice cocktail to a shaker and mix.
  2. Pour over ice, top with ginger ale if desired, and add an orange wedge and cloves.

Vegetarian Thanksgiving side dishes roundup

Thanksgiving is only a week away, and if you're still looking for some tasty, meat-free side dishes, I've got you covered, friends. Below is a collection of some of my favorite side dishes, just in time for the holidays. It just so happens that all are gluten-free, unless otherwise noted!

Vegan

Vegetarian

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