Seasonal Change

I've found myself reluctant to spend much time in front of the screen on the weekends now that I'm tied to it at work, but I wanted to post some photos from today's Easter meals:

Brunch was well worth keeping the morning munchies at bay for longer than usual.  We enjoyed chocolate babka from Chloe's Vegan Desserts (I  can't recommend this book, or her first book-- Chloe's Kitchen-- enough; these are essentials for any kitchen, vegan or otherwise!), Tofurky kielbasa and Moroccan Couscous from Alicia Silverstone's The Kind Diet.

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After a quiet afternoon spent walking in the woods on a local trail and then subsequently napping, I prepared dinner with plenty of help from my parents.  Mom cooked her trademark kale and Dad mashed the veggies (potatoes, roasted garlic, parsnips and cauliflower-- another Chloe's Kitchen recipe) while I made Seitan Piccata (another Kind Diet recipe) using homemade seitan and Sauvignon Blanc from the Vegan Vine.

All in all a lovely day spent with family, even if I no longer subscribe to the religious beliefs behind the holiday.  I continue to be grateful for my family's openness to adapting traditions to a more compassionate approach to food and am so thankful that my path has led me back to them, no matter how unexpected was the journey here.

Phenomenal Farro

Since winter seems to be lingering beyond its official time I decided to cook up another hearty dish for this week's Sunday dinner.  This veganized version of a recipe my boss had given me a couple of weeks ago fit the bill perfectly and introduced our family to a new grain, farro.

Farro Risotto with Cauliflower and Spinach
Serves 3 - 4

3 T Earth Balance margarine
4 scallions, white and tender green parts, sliced
1 cup plus 2 T farro
1 quart vegetable broth (I made this with Seitenbacher powder)
salt and pepper


2 T olive oil
3 cups/medium-sized head of cauliflower, cut into 1-inch florets
1 Field Roast Italian-style vegan sausage (optional, but adds a nice flavor boost)
salt and pepper

1 T sherry wine vinegar

sun-dried tomato strips (optional)

1. In a large saucepan, melt the Earth Balance.  Add the scallions and saute for a couple of minutes.
2. Add the farro and some salt and pepper.  Cook for 1 minute.
3. Add the broth in 1/2-cup increments, simmering and stirring frequently until most of the liquid has been absorbed.  Continue until most or all of the broth has been used and the farro is tender, about 20 - 30 minutes (*I used Trader Joe's "10-Minute Farro," which is pre-cooked, so this step may take longer with regular farro).  
4. Fold in the spinach in batches until wilted.
5. While the farro is cooking, heat the olive oil in a medium skillet over medium-high heat.  Add the cauliflower, some salt and pepper and cook until tender and brown in some spots.
6. Add the sausage, if using, and continue to cook until lightly browned.  
7. Fold the cauliflower mixture into the farro-spinach mixture.  Add some sun-dried tomato strips if desired.  
8. Add the sherry wine vinegar and stir well.  Adjust seasoning with salt and pepper.