Welcome to my blog. I document my love of vegan and plant-based living and food. Hope you have a nice stay!

All You Need Is What You Have

All You Need Is What You Have

We have had such a busy week here. Traveling up to Central California to see our son graduate from college was certainly the highlight! But once we were home and unpacked, our lives go back to normal without missing a beat. At dinner time, that means dinner has to be made. I often find myself scrambling to figure out what's in the fridge and the pantry. Organization isn't always one of my strong points, especially when I hadn't given one thought about meal planning all weekend long. With lots of mushrooms in the fridge that needed to get used, or tossed out soon, I came up with Mushroom Risotto. Except for one thing. When I opened the pantry, there was no Arborio rice. I did have a little Farro left, though. Not much but it was a start. And there was some Basmati rice too. Ok then, I knew I could make it work!

Risotto gets a bad rap. So many people think it's a difficult dish, and that it's labor intensive. But risotto is a great weeknight quick fix, one pot meal. It's one of my go-to's when I can't think of anything else to make. Now, maybe it will be one of yours too!

Farro, Basmati Mushroom Risotto With Beet Greens


  • 1/2 Cup Farro
  • 1/2 Cup Basmati rice
  • 1/2 onion, minced
  • 1 Jalepeno pepper, minced, with seeds removed. If you wanted to use red bell pepper, that's great! I only had a jalepeno on hand from the garden.
  • 3 Cloves of garlic, minced. More or less, as you like
  • 3 Cups mushrooms. I used a combination of button and porcini's
  • 1 TBS vegetable oil. I like grape seed oil because it has a high heat tolerance.
  • 6 Cups warmed vegetable broth. You can also use water if that's all you have.
  • Lemon, zest first, then juice.
  • 2 TBS Nutritional yeast
  • 3 1/2 Cups beet greens. Again, use whatever you have on hand. Spinach, kale, arugula are all great substitutions.
  • 1 TBS Earths Best vegan margarine
  • 1/4 tsp Salt
  • Pepper to taste


  1. Heat 6 cups of vegetable broth on low heat.
  2. In a separate pot, saute onions, pepper and mushrooms together in oil. Keep on medium low heat for a few minutes, until onion is transparent.
  3. Add garlic and saute for a minute longer, stirring, making sure not to burn.
  4. Stir in Farro and Basmati rice, keep gently stirring until grains are covered in oil, about 2 minutes.
  5. Time to add a cup of warmed broth to Farro/rice mixture. Stir gently. You don't have to keep stirring every second, but you also don't want to walk away. Keeping your eye on heat levels is a must. Stir to make sure grains are not sticking.
  6. After liquid is mostly absorbed, add another cup of broth and stir to incorporate. 
  7. Continue this pattern for about 20 minutes, adding warmed broth when liquid absorbs. Keep checking to make sure grains are completely cooked.
  8. When Farro and rice are cooked through, and liquid is mostly absorbed, take off the heat.
  9. Stir in the rest of the ingredients. 
  10. Adjust salt and pepper to your liking.
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