Dairy Free, Vegan This simple recipe makes for a comforting entree or a hearty side. Sauteed mushrooms, nutty farro, and fragrant thyme come together quickly for a healthy dish that will warm you up on a chilly day! INGREDIENTS 1 cup semi-pearled or quick-cooking farro 2 cups vegetable broth 1 tablespoon olive oil 1/2 cup onion, diced 2 cloves garlic, minced 4 cups assorted fresh mushrooms of your choice, sliced 1 tablespoon fresh thyme, chopped Salt and freshly ground black

Vegan, gluten-free, nut-free, refined sugar-free, soy-free Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavors have had a chance to mingle; if you can make it the day before serving, I’d highly recommend