Farro, White Bean & Lemon Salad (gf, v)

This is a recipe I found over at Serious Eats, and created by Blake Royer, but its the recipe that turned me on to the greatness of the whole grain farro so I want to pass it on to you. I've made a few adjustments of my own, but the original recipe is here. This is another great make-ahead lunch.

Sorry, I forgot to take a photo of this one!

Banana Upside-Down Cake

This treat was inspired by a banana tart from British restauranteur Simon Rimmer in his cookbook The Accidental Vegetarian. This version however is a little more cost-concious with fewer bananas and easier to make with a batter rather than a puff pastry base.

Spicy Roasted Cauliflower (v)

I admit it. I don't like cauliflower. I never have. Yet with this recipe its actually pretty good. Have kids that absolutely will not eat it, like me when I was little, try this recipe: the spicy kick might just get them to like them. 

Leek & Mushroom Soup (v, gf)

This is a delicious and bright soup that can be enjoyed year round and can fit various price points depending upon which mushrooms you choose to use.

A Garden Fresh Lunch (v)

I started a new job today - yeah! I don't want to get into the expensive and unhealthy habit of fast food or microwave meals so I have to come up with meal ideas that will transport well, fill me up and give me energy to finish off the work day, but also be tasty and bring a smile to my face in order to re-energize my spirit as well as my body. Having just made a trip to the garden after work this evening I made a quick meal that will fit the bill for tomorrow's lunch.

Steamed Beet Greens with Tomato Vinaigrette, a side of garden fresh cherry tomatoes, and a hunk of store bought focaccia bread. (I don't know if the bread is vegan or not, but the rest is.)

Breakfast Smoothie # 4 (gf. v)

This fruity smoothie is a sweet start to the morning and pays homage to the strawberry.

Dinner on the Fly # 1 (v opt)

It's midnight and I haven't had dinner. A salad is a bit boring and I'd like something warm but light before bed. I look in the fridge, throw something together, and this is what I come up with:

Basic Pizza Dough (v)

This is a basic, vegan, thin pizza crust. Not to thin to be cracker like, but thin and still have some doughy texture in it. The high ratio of oil makes it a little more savoury as well.

Breakfast Smoothie # 1 (gf, v)

Verde Farro Salad (gf, v)

This is a healthy lunch that's great fro making on the weekend and having for the work week. The farro, a hearty whole grain will really fill you up, while the zingy seasoning will excite your taste buds in the middle of a long work day.

Chickpea, Tomato, Kalmata & Feta Salad (gf, v)

I fell in love with this salad back in undergrad, when feta cheese was still exotic and super expensive to me. I discovered it in the very first issue of Everyday Food. Over the years I've modified the recipe slightly, but the essence is still there. This makes a great fast lunch you can throw together and keep in the fridge or eat straight away.