Sweet Potato and 'Canadian Bacon' Hash

Try the vegan Canadian bacon slices from Yves Veggie to make this dish!  You can serve the hash as a side, or as the centerpiece of a hearty weekend brunch.

Place 4 cups diced and peeled sweet potato and 2 cups diced red potato in a saucepan.  Cover with water and bring to a boil, then reduce heat to a simmer and cook for 5 minutes; drain and set aside.

Heat 2 tablespoons vegetable or canola oil in a large skillet over medium heat.  Add 1 cup chopped vegan Canadian bacon and cook for 4 minutes, stirring frequently.  Add 1 cup chopped green bell pepper and 2/3 cup chopped green onions; cook for 2 minutes.

Add the cooked potatoes, along with 1/4 tsp. salt, 1/2 tsp. celery seed, 1/2 tsp. black pepper, and 1/8 tsp. ground nutmeg; cook for 4 minutes.

(Note: I realized I had celery salt instead of celery seeds, so I used 1/2 teaspoon of that but omitted the 1/4 tsp. salt in the step above).

Finally, stir in 1/4 cup broth and 1 tablespoon cider vinegar; stir or toss gently until the liquid is absorbed.

You'll have 6 servings of 1 cup and 210 calories each.

Cost:
sweet potato
red potato
green bell pepper
green onions

Garlicky Lemon Broccoli

Here's a quick, flavorful side dish for a busy night!

The one bit of the recipe that struck me as odd was the very first step: to peel the stems of 1 and 1/2 pounds broccoli spears with a vegetable peeler. Having never seen such an instruction before, I looked it up online, where it seems that broccoli stems can be quite bitter, so peeling them leads to a sweeter overall dish.

Once you've completed that step, combine the broccoli spears in a large skillet with 1/2 cup water; cover and cook over medium-high heat for 6 minutes. Remove the broccoli from pan, and wipe the pan down with a paper towel.

Reduce the heat to medium, and melt 2 teaspoons vegan butter (such as Earth Balance) in the pan; add 1/4 tsp. salt, 1/4 tsp. black pepper, and 2 chopped garlic cloves; cook for 2 minutes.

Return the broccoli to the pan and toss to coat, then sprinkle with 1 teaspoon grated lemon rind and drizzle with 2 teaspoons lemon juice.

1 cup of broccoli makes a side serving of 70 calories.

Cost:
broccoli $9.92
lemon $0.89

Stir-Fried Potatoes with Vinegar and Hot Peppers

Here's a fun way to make potatoes with an Asian-flavored twist!

In a small bowl, combine 3 tablespoons rice vinegar, 1 tablespoon dry sherry, 1 and 1/2 teaspoons vegan sugar (such as Wholesome Sweeteners), 4 teaspoons low-sodium soy sauce, and 1/4 tsp. salt; set aside.  Note: my favorite sherry to use is the unfiltered Fino en Rama from Alvear, so I can be sure it is vegan!

Peel and julienne-cut 4 cups of potato (the pieces should be about 1 inch long).  Place in a bowl of cold water for 5 minutes, then drain and pat dry.

Heat 1 tablespoon peanut oil in a large skillet over medium-high heat.  Add 1/3 cup thinly sliced green onions, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 2 thinly sliced Thai chiles; saute for 30 seconds, then add the potatoes and stir-fry for 4 minutes.

Note: Thai chiles are small, thin, red ones, and they are quite spicy.  If you prefer, you can only use one, but I decided to go for the full spicy effect and use two.

Add the soy sauce mixture and stir-fry a final minute, then divide the mixture into 4 side serving of 1 cup and 210 calories each.  This dish is best when eaten immediately.

Cost:
It's another night of groceries from my trip to the store without a receipt!

Butternut Squash Risotto

Winter squashes have hit the market! My first squash recipe of the season is this savory risotto. You can make it a side dish or main dish, depending on portion size.

In a saucepan, combine 3/4 cup water and 14 ounces vegetable broth; bring to a simmer but do not boil, then keep warm over low heat.

Meanwhile, heat 1 teaspoon olive oil in a Dutch oven over medium heat. Add 1/4 cup finely chopped yellow onion and cook for 8 minutes, stirring frequently - the onion should be golden by the end.

Add 1/4 cup water, 1 and 1/2 cups peeled and cubed butternut squash (about 3/4-inch pieces), 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for 10 minutes.

Add 3/4 cup Arborio rice, and stir to combine. Add 1/4 cup of the broth mixture, and cook until the liquid is nearly absorbed. Continue adding the remaining broth mixture, 1/4 cup at a time, stirring constantly as each portion is absorbed before adding the next - it will take about 30 minutes total.

At the end, stir in 1/4 cup shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods), 1 and 1/2 tablespoons vegan butter (such as Earth Balance), and 1 tablespoon chopped parsley.

2/3 cup makes a side serving of 280 calories, but as I mentioned, double that to make this risotto the centerpiece of the meal.

Cost:
vegetable broth $2.49
butternut squash $1.88
Arborio rice $0.74

Simple Roasted Fingerlings

This dish is precisely what it sounds like from the title - a quick, simple side dish of roasted potatoes to round out a fall dinner. You can use either red or yellow fingerling potatoes, or a combination of the two - I used all yellow.

Combine 1 tablespoon olive oil and 1 and 1/2 pounds fingerling potatoes in a baking dish coated with cooking spray. Sprinkle with 1/2 tsp. coarse salt, 1/2 tsp. black pepper, and 1/8 tsp. ground red pepper, tossing to combine.

Bake at 400 degrees until tender - about 20 to 25 minutes, then divide into 4 equal servings of 200 calories each.

Cost:
fingerling potatoes $5.99

Curried Cauliflower

I made a slightly milder curry powder for this Indian-spiced side dish, that marries will with vegetables, but you can use store-bought curry powder if you like.

To make the Mild Curry Powder, simply combine: 1 and 1/2 tablespoons ground paprika, 1 teaspoon ground cumin, 1/2 tsp. ground ginger, 1/2 tsp. ground turmeric, 1/2 tsp. ground coriander, 1/4 tsp. ground cardamom, and 1/4 tsp. ground red pepper - that will make more than you need for this recipe, but use leftovers in the coming weeks over other curried vegetable dishes!

To prepare the cauliflower, heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add 1 cup thinly sliced onion and 1 tablespoon finely chopped and peeled ginger; cover and cook for 3 minutes, stirring at regular intervals.

Reduce the heat to medium. Add 1 tablespoon of the Mild Curry Powder, and 1 and 1/2 teaspoons minced garlic; cook for 30 seconds.

Add 5 cups cauliflower florets (about 1 head), 1/2 cup chopped, seeded, and peeled tomato, 1/2 cup plain soy yogurt (such as Whole Soy), 1/4 cup finely chopped cilantro stems, and 1/4 tsp. salt. Bring the mixture to a boil, then cover, reduce heat, and simmer for 20 minutes.

1 cup of the cauliflower is 90 calories. Serve with rice and a protein dish (such as lentils or chickpeas) to round out the meal!

Note: this is one of those recipes that moves fast, so have all your prep work done in advance. That includes peeling the tomato - simply mark an X in the bottom of 1 tomato, then place in a saucepan of boiling water for 1 minute. Transfer immediately to a bowl of ice water to stop the cooking process - the skin will slip right off. Finally, seed and chop to equal 1/2 cup.

Cost:
ginger $1.53
cauliflower head $3.99
tomato $1.80
cilantro $1.69

Green Beans with Toasted Almond Gremolata

A gremolata is a chopped herb condiment of parsley, garlic, and lemon zest. Although it might traditionally go with osso bucco for a meat eater, it's also great over vegetables! I've paired it with green beans here, but use any steamed vegetable of your choice for an elegant side dish.

Trim the ends from 1 pound of green beans, then steam, covered, for 7 minutes.

Drain the beans, and return to the pan. Toss with 2 tablespoons chopped flat-leaf parsley, 1 tablespoon sliced almonds (which you can toast first, if you like), 1/4 tsp. grated lemon rind, 1 and 1/2 teaspoons fresh-squeezed lemon juice, 1 teaspoon olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 minced garlic clove.

1 cup of green beans makes a side serving of 60 calories.

Cost:
green beans $1.40
flat-leaf parsley $1.69
lemon $0.89

Lemony Green Beans

A couple nights back, I posted an elegant green bean side dish, perfect for company.... And then there are the nights when you want a recipe that's simple and quick! This version is about as simple as it gets. Serve alongside any vegan entree of your choice.

Steam 1 pound of green beans (trimmed and cut into about 2-inch pieces) for 5 minutes, or until crisp-tender. Drain, then return to the pan. Add 1 and 1/2 teaspoons lemon juice, 1 teaspoon olive oil, 1/4 tsp. salt, and 1/8 tsp. black pepper. Toss to coat, then serve! These are best served immediately.

1 cup of green beans makes a side serving of 50 calories.

Cost:
green beans $1.86

Green Beans with Garlic Vinaigrette

This easy recipe makes an elegant side dish for company, with hardly any effort at all on your part!

To make the vinaigrette, whisk together 1/4 tsp. grated lemon rind, 1 and 1/2 teaspoons fresh-squeezed lemon juice, 1 teaspoon olive oil, 1/2 tsp. Dijon mustard, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 minced garlic clove; set aside.

Trim the ends from 1 and 1/4 pounds green beans, then cook in boiling water for 4 minutes. Drain, and place in a large bowl. Add the vinaigrette, and toss to coat. Sprinkle with 3 tablespoons sliced almonds (which you can toast first, if you like), and 1 and 1/2 teaspoons fresh thyme.

You'll have 6 servings of 1 cup and 60 calories each.

Cost:
green beans $1.45
thyme $2.49

Warm Spiced Lentils

These hearty lentils make use of the Homemade Curry Powder recipe that I posted a few nights back. Although the original recipe billed it a side dish, double the lentil portions and serve over rice to make them the centerpiece of a vegan meal.

Heat 1 and 1/2 teaspoons olive oil in a saucepan over medium heat. Add 1 cup chopped onion, 1 and 1/2 teaspoons finely chopped and peeled fresh ginger, 1/4 tsp. salt, and 1/4 tsp. black pepper; cover and cook for 10 minutes, stirring occasionally.

Add 1 tablespoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon Homemade Curry Powder, and 1/2 tsp. ground coriander; cook for 1 minute.

Add 1 and 1/4 cups water, 1 cup vegetable broth, 1 cup dried lentils, and 1 bay leaf. Bring to a boil, then cover, reduce heat to low, and simmer for 2 hours.

Uncover and cook a final 5 minutes - the liquid should be nearly all absorbed. Discard the bay leaf, then stir in 1/8 tsp. black pepper, 1/2 cup plain soy yogurt (such as Wildwood), and 6 tablespoons tomato puree. Heat a final 5 minutes over low heat before serving.

You'll have 6 servings of 1/2 cup and 160 calories each - although you can also double the recipe easily! It's actually almost better if you make it a day ahead of time and then reheat before serving, so the flavors can really meld together.

Cost:
ginger $0.40
vegetable broth $2.49
dried lentils $2.79
tomato puree $3.19

Creamed Corn with 'Bacon' and Leeks

Cooking this dish made me feel like I was in a southern kitchen, not New York City! Although traditionally a side dish, I think a hearty portion can be the center of a vegan meal. Add some corn bread, collard greens, and a couple extra slices of vegan bacon, and you've got yourself a southern repast.

Cut kernels from fresh corn cobs to equal 3 cups - about 5 to 6 cobs, depending how big they are; set the kernels aside.

Using the dull side of a knife, scrape down the corn cobs to remove the remaining pulp and the "milk" in the cob - who knew that corn had milk! Reserve the corn pulp in a separate bowl.

Place 1 and 1/2 cups of the corn kernels in a blender or food processor, along with 2 cups plain soy milk (such as Silk), 1 tablespoon cornstarch, 1 teaspoon raw sugar, 1/4 tsp. salt, and 1/4 tsp. black pepper; process until smooth.

Heat a large skillet coated with cooking spray over medium heat. Add 4 slices of vegan bacon (such as Light Life) and cook until crisp - about 3 to 4 minutes per side. Remove from the pan and crumble.

Re-coat the skillet with cooking spray and add 1 cup chopped leek; cook for 2 minutes, stirring constantly.

Add the pureed soy milk mixture, the remaining 1 and 1/2 cups whole corn kernels, and the corn pulp; bring to a boil, then reduce heat and simmer until slightly thick. The original recipe said 3 minutes, but I gave mine double that!

Sprinkle with the crumbled 'bacon', and stir in the 'bacon' just before serving. 2/3 a cup of the corn is 160 calories.

Cost:
fresh corn $2.40
plain soy milk $2.49
leek $2.21

Grilled Asparagus Rafts

Grilling asparagus can be tricky, since it is time consuming to turn every individual spear. Threading together these 'rafts' makes the job a lot easier!

You'll need 16 asparagus spears for this recipe, and thicker spears will work better than thin ones. Thread 2 toothpicks through 4 of the spears, with one toothpick about an inch from the top of the spears, and 1 toothpick about an inch from the bottom. Repeat with the remaining asparagus and more toothpicks, until you have 4 'rafts'.

In a small bowl, combine 1 tablespoon soy sauce (preferably low-sodium), 1 teaspoon dark sesame oil, and 1 minced garlic clove. Brush the mixture evenly over the asparagus.

Heat an outdoor grill or indoor grill pan over high heat. Grill the asparagus rafts for 3 minutes on each side, then remove from heat and sprinkle with 2 teaspoons sesame seeds (which you can toast first, if you like), 1/4 tsp. black pepper, and just a dash of salt.

1 'raft' is 50 calories. It's the perfect summer side dish to a grilled veggie burger!

Cost:
asparagus $5.14

Sherry-Braised Roasted Peppers

You can either serve this is a side dish to any meal, or toss it with pasta for a main dish! It's a great weeknight staple since you can keep it in the fridge for several days - just reheat in the microwave before serving, or serve at room temperature.

Cut 2 large green bell peppers, 2 large red bell peppers, and 2 large yellow bell peppers each in half lengthwise, and discard the seeds and membranes. Flatten with your palm, and place on foil-lined baking sheets; broil until blackened. I thought to speed up the oven time by having everything on one baking sheet, but this actually seems to have slowed down the process - not only did it take 20 minutes for the peppers to blacken (normally it takes closer to 10 or 15), but pieces of pepper that were underneath other peppers didn't blacken at all! So I recommend broiling in 2 batches, to ensure that all the peppers get a turn directly under the broiler heat source.

Transfer the peppers to zip-top plastic bags and let stand 10 minutes, then peel off and discard the skins. Slice the peppers into 1/2-inch strips.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 tablespoons capers, 1 teaspoon minced fresh rosemary, 1 teaspoon minced fresh thyme, and 2 minced garlic cloves; cook for 1 minute. Reduce the heat to medium and add 2 tablespoons dry sherry. My go-to is the Fino en Rama from Alvear; because it is unfiltered, I can be sure it is vegan.

Add the peppers, along with 1/4 tsp. salt, and cook for a final 2 minutes.

1/2 cup of peppers is 70 calories.

Cost:
green bell peppers $2.37
red bell peppers $4.31
yellow bell peppers $4.61
capers $2.99
fresh rosemary $2.49

Braised Cinnamon-Anise Sweet Potatoes

I know sweet potatoes aren't normally a food that comes to mind in August, but this dish is served chilled or at room temperature, making it a yummy way to sneak some sweet potatoes into your summer.

Heat 1/2 tsp. vegetable or canola oil in a saucepan over medium-high heat. Add 6 tablespoons of sliced green onions (about 1 and 1/2-inch long pieces), 1 tablespoon raw sugar, 1/2 tsp. chile paste with garlic, 3 thinly sliced garlic cloves, 3 (1/4-inch thick) slices of fresh ginger, 1 cinnamon stick, and 1 small star anise (crush it with a knife, first).

Saute for 15 seconds, then add 2 cups water, 3 tablespoons soy sauce (preferably low-sodium), and 1 and 1/2 tablespoons of either sake or sherry. Since it can be hard to find unfiltered sake, and since I already had some sherry at home, I used the latter.

Bring the mixture to a boil, then add 1 pound of peeled, (2-inch) cubed sweet potatoes. Reduce heat and simmer for 20 to 25 minutes, until the potatoes are tender. Remove the potatoes with a slotted spoon and sprinkle with 1 tablespoon minced green onions.

As mentioned, serve these potatoes at room temperature or chilled. If you like, you can save the cooking liquid to flavor rice or tofu!

3/4 cup potatoes is 140 calories.

Cost:
green onions $0.99
ginger $1.16
sweet potatoes $0.92

Grilled Mexican Corn with 'Crema'

There's almost nothing more quintessentially "summer" than shucking ears of fresh corn - that was always my and my sister's job when my mom brought ears of corn home from the farmer's market. Use the freshest corn you can find for this quick side dish. Instead of the crema Mexicana called for in the original recipe, use vegan sour cream (such as Tofutti).

In a bowl, combine 1/2 teaspoon chipotle chili powder, 1/4 tsp. salt, and just a pinch of black pepper.

Coat an outdoor grill rack or indoor grill pan with cooking spray, and heat over medium heat. Grill 3 ears of corn for 12 minutes, turning frequently - the corn should be lightly browned on all sides by the end.

Place the corn on a plate and drizzle with 2 tablespoons vegan sour cream - since crema Mexicana is a bit more liquid than the vegan sour cream, I let it come to room temperature ahead of time. Sprinkle the corn evenly with the chipotle mixture.

Serve 1 ear of corn with 1 lime wedge for a side serving of 160 calories - you can double this recipe in a pinch to feed a larger crowd!

Cost:
corn $1.20
lime $0.50

Green and Yellow Wax Beans with Roasted Pepper

It's a meat-centric holiday today, due to all those fired-up barbecues. So remind people how delicious vegetables can be by bringing along colorful, fun side dishes! This recipe fits the bill perfectly.

Cut 1 yellow bell pepper and 1 red bell pepper each in half lengthwise and discard the seeds and membranes. Place the pepper halves on a foil-lined baking sheet, and flatten with your palm. Broil for 15 minutes, then place in zip-top bags and let stand 10 minutes before peeling and cutting into thin strips; set aside.

Meanwhile, bring a large pot of water a boil. Add 3/4 pound trimmed green beans and cook for 4 minutes. Remove from the pot with a slotted spoon, plunge in ice water, then drain.

Add 3/4 pound trimmed yellow wax beans to the boiling water; boil for 4 minutes, drain, rinse with cold water, then drain again.

Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the bell pepper strips, the cooked beans, 1 minced garlic cloves, 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for 2 minutes.

Remove from heat and stir in 2 tablespoons pine nuts (which you can toast first, if you like), 2 teaspoons grated lemon rind, and 1 tablespoon fresh-squeezed lemon juice.

1 cup makes a side serving of 70 calories.

Happy 4th of July!

Cost:
bell pepper $1.72
green beans $3.49
yellow wax beans $4.99
lemon $0.99

Seasoned Fries

Homemade fries will always be better for you than anything you order in a restaurant - and you don't need to worry what kind of fat they're cooked in! Whip up these easy fries next time you have veggie burger night.

Peel 1 and 1/2 pounds baking potatoes, and cut into thin strips.

Combine the potato strips in a large bowl with 1 tablespoon vegetable or canola oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1/8 tsp. ground red pepper; toss to coat.

Spread the potatoes in a single layer on a baking sheet, and bake at 450 degrees for 35 minutes - they should be nice and golden by the end. A note of caution - don't stir the fries while they are baking! Rather counter-intuitively, by the time they are crispy at the end, they come off the baking sheet no problem, but while they are tender mid-cooking, you risk breaking them apart.

Divide into 4 servings of 200 calories each. Next time you make the fries - and I'm sure there will be a next time! - try varying the spices: cumin, onion powder, garlic powder, or paprika would all work really well. I recommend Amy's Bistro burgers to round out the menu!

Cost:
baking potatoes $2.11

Zucchini Custards with Tomatoes and Basil

I love it when I can make the vegan version of an egg-based dish work out! These little custards make a nice component of a light summer supper. Serve with crusty French bread and perhaps some corn on the cob!

Grate 10 ounces of zucchini with a large-holed grater. Spread the zucchini onto several layers of paper towels, and sprinkle with 1/8 tsp. salt. Cover with additional paper towels and let stand 15 minutes; it should be barely moist by the end. Transfer to a bowl and set aside.

Meanwhile, heat a saucepan coated with cooking spray over medium heat. Add 2 tablespoons minced shallots and cook for 5 minutes, stirring occasionally.

While the shallots cook, place 2 tablespoons all-purpose flour in a bowl. Add 3 tablespoons plain soy milk (such as Silk), and whisk until combined. Add an additional 1/2 cup soy milk, whisking to combine.

Add the soy milk mixture to the saucepan, and continue to cook until thick, stirring constantly - it should take between 2 and 3 minutes. Mine actually grew thick almost immediately, so I lowered the heat from medium to low, to avoid burning the mixture!

Transfer the soy milk mixture to a blender, along with 1 and 1/2 tablespoons chopped basil, 1 teaspoon chopped fresh oregano, 1/8 tsp. black pepper, and just a pinch each of nutmeg and ground red pepper.

The original recipe called for 2 whole eggs and 1 egg white. To make a vegan version, I combined 6 ounces silken firm tofu in a food processor with 1 tablespoon cornstarch, the equivalent of 1 egg made with Ener-G egg replacer, and 1/4 tsp. turmeric (for color); process until smooth, then transfer to the soy milk mixture in the blender.

Puree the whole mixture until smooth. Add 2 tablespoons grated vegan Parmesan sprinkles (such as Galaxy Foods), and process again until smooth. I only had 1 tablespoon of the sprinkles left at home, but decided it was okay since I find that the flavor is pretty strong compared to real Parmesan.

Add the grated zucchini and pulse a few times to combine.

Divide the zucchini mixture evenly among 4 ramekins coated with cooking spray. Place the ramekins in a baking dish, and fill the dish with about 1 inch of hot water. Bake at 350 degrees until a toothpick inserted in the center comes out clean. The original recipe said baking should take about 30 minutes, but mine were set after 35 minutes.

While the custards cook, you want to peel, seed, and dice 1 cup worth of tomato - about 2 tomatoes. To peel them easily, slice an X in the bottoms, then cook in boiling water for about 1 minute; transfer to a bowl of ice water, then slip off the skins! Seed and dice.

Remove the ramekins from the pan and run a knife around the edges, then invert onto plates. Sprinkle each serving with 1/4 cup of the diced tomato. You can also garnish with basil sprigs if you like, for a pretty presentation!

Each custard is 120 calories.

Cost:
zucchini $1.69
shallots $0.84
basil $2.99
oregano $2.49
tomato $4.69

Fashoulakia

Also spelled fasolakia, this is a classic Greek side dish that consists of braised green beans in a tomato sauce. It is traditionally served at room temperature, so make it a little bit ahead of time!

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add 1/2 cup finely chopped onion and saute for 3 minutes. Add 3 tablespoons finely chopped parsley, 1 and 1/2 teaspoons finely chopped mint, 1/2 tsp. dried dill, and 1 minced garlic clove; saute for 4 minutes. I actually added a whole teaspoon of dried dill, so my fashoulakia was extra dill-y. (Note: you could also use fresh dill, if you prefer, in which case use 1 and 1/2 teaspoons finely chopped).

Trim the ends off 1 pound of green beans, and add to the pot, along with 1/4 tsp. salt, 1/4 tsp. black pepper, and 1 undrained (14-ounce) can of stewed tomatoes (such as Muir Glen); bring to a boil, then cover, reduce heat, and simmer for 30 minutes.

You'll have 4 side servings of 1 cup and 110 calories each - but this recipe doubles easily to serve a larger crowd!

Cost:
parsley $1.69
mint $1.99
green beans $1.91
canned stewed tomatoes $1.99

Farrotto with Greens and 'Parmesan'

The title for this recipe is a play on words, from the Italian for spelt (farro) plus risotto - hence, farrotto. Making the dish with spelt isn't quite as much a labor of love as risotto made with rice, since you only need to stir frequently, not constantly.

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 2 and 1/4 cups chopped red onion and 4 minced garlic cloves; saute for 7 minutes.

Rinse and drain 1 cup uncooked spelt, then add to the pan and saute for 2 minutes. Stir in 1 cup vegan Chardonnay of your choice, and cook for 3 minutes. For some yummy vegan wine options, check out www.theorganicwinecompany.com

Add 14 ounces vegetable broth and cook until the liquid is nearly absorbed, stirring frequently. The original recipe said this step would take about 12 minutes, but mine took 20.

Add 2 cups water and 1/4 tsp. black pepper; again, cook until the liquid is nearly absorbed, stirring frequently - the suggested time was again 12 minutes, but mine took nearly 30 minutes (perhaps I should have stirred more frequently?)

Remove from heat and stir in 4 cups chopped gourmet salad greens and 1/2 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods).

1 cup of farrotto is 290 calories, and you'll have 4 servings. Although the original recipe billed this recipe as a side dish, it can definitely be a vegan main course.

Cost:
red onion $2.09
Chardonnay $27.99 (the rest of the bottle was to drink, of course!)
vegetable broth $2.49
gourmet salad greens $2.50