|Spelt and Arugula salad with Roasted Root vegetables|
We were travelling earlier in the month and sometimes it is hard to get back into a routine, especially when it comes to cooking and preparing plant based meals. While on vacation, we did have some wonderfully prepared meals that were vegetarian, but not vegan. We are now back on track with our ‘vegan at home’ diet, with only an occasional lapse. I recently saw this recipe, a farro salad, which looked delicious and is easily made vegan. I used spelt berries instead of farro, only because that was what I had in my pantry. The spelt berries gave the dish a hearty, chewy texture, just right for a cold December evening. In addition, I served roasted root vegetables, so not only was our meal filling and vegan, but colorful for the holidays. My tasting partner was delighted with my efforts.
recipe after the jump