Nutty farro, meatless crumbles, and earthy beets & carrots with feta cheese
Adapted from Food52.com – Kylie Thomas
1 & ½ cups farro
1 cube vegetable boullion
2 cups chopped carrots
1 bunch golden beets, peeled & cubed
Greens & stems from bunch of beets, coarsely chopped
1) FARRO: Bring 3 & ½ cups water, vegetable boullion, and generous pinch of salt to a boil. Add farro and cook for 30 minutes. Drain, and set aside farro.
2) VEGGIES: Toss onion, carrot, beets, and tomatoes with olive oil and salt/pepper to taste. Roast at 400F for 20 minutes, mixing once.
3) GREENS/CRUMBLES: Saute beet stems & greens with olive oil, veggie crumbles, and red pepper flakes over medium heat until greens are wilted and crumbles are warmed through.
4) Combine farro, roasted veggies, greens/crumbles, and feta in large bowl. Add lemon juice and chopped parsley. Salt & pepper to taste.
Spread on trays and dehydrate at 155F until dry
1 medium red onion, chopped
1 pint cherry tomatoes, halved
12oz package vegetarian crumbles (faux ground meat)
4oz fresh feta cheese, crumbled
1/8 teaspoon red pepper flakes
salt & pepper
juice from ½ lemon
1/3 cup fresh parsley, chopped