December 12, 2017

Greek Farro Salad (Vegan!)

My 5 year old daughter has been alllll about the farro lately. The first time she took a bite, her eyes lit up and she said, "ooh, it's so fun to eat!" Haha, hearing that made my foodie heart jump for joy. 😉 And I completely agree - farro has such a unique, chewy texture... yum! I often just cook a batch for her in vegetable broth and she'll eat it plain (plus it's great, easy addition to her school lunches.) But I quickly realized I have ZERO farro recipes on the blog and needed to change that. So I adapted this recipe from my Ultimate Greek Chopped Salad which I love oh. so. much. Basically I swapped out the garbanzo beans for farro, added some fresh herbs, and updated the dressing. I LOVE this remake! Plus it takes just 10 fresh, healthy ingredients and only 35 minutes to make. So it's a great choice for packed lunches, picnics, potlucks, or simply a make-ahead meal to keep in the fridge for the week. (And if you're an olive lover, they're fantastic in this!) Enjoy!

As always, come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I really love seeing what you guys cook up.

Vegan, oil-free (for gluten-free swap out farro for garbanzo beans)
Serves about 6-8 as a side

1 cup uncooked farro
6-8 oz. grape tomatoes
1 large hothouse cucumber
1 red bell pepper
1/2 small red onion (sub shallot or green onion for milder flavor)
1/4 cup fresh parsley
Optional: olives (love this addition!), garbanzo beans

{For the oil-free tangy Greek dressing}
1/4 cup red wine vinegar
2-3 Tbsp. fresh lemon juice
1 clove garlic
1 tsp. dried oregano
1/8 tsp. salt, more to taste

Cook farro: rinse well and add to a small pot with 2 cups water. Bring to a boil. Cover, reduce heat to med-low and simmer for 25 minutes or until desired tenderness. Drain.
Meanwhile, make the dressing: mince garlic and combine all ingredients in a small bowl. Set aside.
Halve tomatoes, finely dice red onion, and dice cucumber and bell pepper. Roughly chop parsley. Place in a large bowl.
Add drained farro, dressing, and stir to combine.
Great served immediately. (Or even better after it sits covered in the fridge for an hour! Just give it a stir before serving as the dressing settles at the bottom.)

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December 5, 2017

Vegan Corn and Potato Chowder

One of my husband's favorite recipes! Creamy, cheesy, smoky Vegan Corn & Potato Chowder 💛 I posted the recipe years ago but wanted to revive it with some fresh new photos because we love it so much. I always have fun veganizing old comfort food favorites - I find I enjoy them even more with healthier, fresh ingredients. This creamy chowder only has 8 simple ingredients, is super easy to assemble, and rich with cozy, comforting flavors. (I love that golden/cheesy broth!) Hope you enjoy it too!

PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.

Vegan, gluten-free, oil-free
Serves about 4-6

1 onion
8-10 small red potatoes (about 2 lbs. or 4-5 cups diced)
3-4 cloves garlic
3 cups corn (frozen or fresh)
3 1/2 cups vegetable broth
2 cups plain almond milk, unsweetened
2/3 cup nutritional yeast (I use this brand)
1 1/2 tsp. smoked paprika
Salt/pepper to taste
Optional: fresh chives or green onions for garnish

Dice onion. In a large stockpot over medium-high heat, saute onion in 3 Tbsp. broth/water for about 7-8 minutes.
Meanwhile, mince garlic and cut potatoes into about 3/4" chunks.
Add potatoes and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.
Add minced garlic and cook for 1 minute.
Add broth, milk, corn, and nutritional yeast. Increase heat and bring to a light boil.
Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.
Salt/pepper to taste, and add more nutritional yeast if desired.
Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)
Garnish with fresh chives, green onion, etc. if desired.

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November 30, 2017

Orzo Salad with Spinach & Tomato

I love color-coordinating food with the holidays! This dish makes me think happy Christmas thoughts with that beautiful red & green on a white orzo backdrop. It's a fun way to change up your holiday meal game - even though it may be a bit non-traditional, the color burst makes it feel so festive! 💗💚  It's an easy dish to make (only 7 ingredients and 30 minutes!) and is actually even better when made ahead of time, giving the flavors a chance to blend and intensify. Hope you love it as much as we do! Wishing you happy (bright & colorful!) holidays! 🎄

Vegan, gluten-free (with gf orzo), oil-free
Makes about 4-6 side servings

1 cup uncooked orzo
3-4 cups fresh baby spinach
8 oz. grape tomatoes
3 green onions

{For the dressing}
3 Tbsp. red wine vinegar
1 clove garlic
1 tsp. dried basil
1/8 tsp. salt, more to taste

Cook orzo: boil 2 cups water with some salt. Add 1 cup orzo, and let cook for 10-15 minutes until tender, stirring occasionally.
Meanwhile, make the dressing. Mince garlic. Add garlic, vinegar, basil, and salt to a small bowl. Whisk/stir to combine. Set aside.
Halve/quarter the tomatoes. Slice green onions. Roughly chop spinach if desired.
In a large bowl place spinach, tomatoes, and green onion.
When orzo is cooked, drain and immediately add to bowl. Stir well for a minute. (The heat from the orzo will lightly wilt the spinach.)
Pour dressing over top and toss to combine.
Recommended: cover and let sit in fridge for an hour before serving - the flavors get a chance to blend and intensify!

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PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.