Broccoli-Mushroom Loaf

This turned out amazing! I even invited my friend over to share this with me. I substituted farro for breadcrumbs, powdered garlic for real garlic, and broccoli for carrots (as compared to the original recipe), just because those are things I needed to use up. This Moosewood book has never failed me. If ever you have a vegetarian friend, or someone who doesn't know what vegetarians eat besides salads, give them a copy of the New Moosewood. Healthy, delicious vegetarian dishes with common ingredients, and simple instructions.






Broccoli-Mushroom Loaf
adapted from The New Moosewood Cookbook

Ingredients:
2 cups minced onion
1 T. butter
1 lb. mushrooms, chopped
2 heads chopped broccoli (or 1 1/2 lbs carrots, grated)
1 1/2 t. salt
1 t. basil
1 t. thyme
1 t. dill
1 T. garlic powder (or 3-4 cloves garlic)
2 cups cooked farro (or 2 cups bread crumbs)
1 cup packed grated cheddar + some for sprinkling
2 eggs, beaten
2 T. black beans (optional)
black pepper to taste
panko for sprinkling

Instructions:
1. Oil loaf pan, pre-heat oven to 350
2. In a large skillet, add butter and onions. Saute for 5 mins. Add mushrooms, and saute for 3 mins. Add broccoli, salt, herbs, and garlic, and saute for 10 mins.
3. In a large bowl, combine cooked farro, cheese, eggs, and pepper. Add the sauteed mixture, and mix well. Spread into the prepared pan, and sprinkle with the panko and extra cheese. Cover pan with foil.
4. Bake for 30 mins covered, then uncover and bake for 15 mins more.

Farro and Roasted Acorn Squash

This recipe came on the bag of Farro I have. Every time I take out something from the cupboard, the recipe just stares at me. I finally decided to take action.





Farro and Roasted Acorn Squash
Modified slightly from recipe on back of Eartly Delights Italian Pearled Farro bag

Ingredients:
1 cup farro
1 t. salt
2 1/2 cups water
2 vegetable bullion cubes
1 acorn squash, peeled and diced into 1/2" cubes (okay if larger, just adjust cooking time)
1 white onion, cut into 1/8ths
1 1/2 T thyme
1 1/2 T olive oil
1/2 T balsamic vinegar
1/2 cup walnuts
1/8 cup goat cheese

Instructions:
1. Heat oven to 350F.
2. In sauce pan, combine farro, salt, water, and bullion cubes, cover, and simmer over medium heat for 20 mins.Toss squash
3. combine squash and onion on a rimmed baking pan. Combine olive oil, balsamic, and thyme in a small bowl, mix, and then pour over squash and onions. Give them a good stir, then roast for 20 mins in oven (adjust time if your squash is cut into large chunks, or if you just like more roasted veggies)
4. During the last 5 mins of baking, spread walnuts on a baking sheet, and place in oven to roast them.
5. Combine farro and squash mix in a bowl, and garnish with feta and walnuts.