Thanks @mom60. Unfortunately I went to Trader Joe’s yesterday and won’t be back for at least a couple of weeks. But I’ll look for Farro grain bowls. They sound good
Well, there are some of us who like a lot of meatless dishes but who would be reluctant to go totally vegan because there are certain foods of animal origin that we would truly miss. It might be burgers or cheese or barbecue or something else. Having good-tasting meatless alternative products available would make it easier for someone who feels this way to go vegan without feeling deprived.
For me, being presented an inferior fake non-vegan product is worse than just eating something else. For example, “shortbread” without butter is an insult. I’d rather have something real that tastes good, maybe something tasty made with coconut cream.
I mentioned to my sis that someone here said I wouldn’t be able to distinguish a particular vegan chocolate chip cookie from a real chocolate chip cookie. She replied, “Plot twist: You’ll be able to tell. From ten feet.” Fang Jr. was skeptical: “That’s absurd. Think about it. You could tell the minute you walked in the bakery.”
@deb922, not vegan but a good vegetarian dish that uses farro and is popular at our house. Feta can be substituted for the ricotta salata if more readily available. A Mark Bittman recipe.
3 cups cubed watermelon
4 cups cooked and cooled farro
1 small red onion
⅓ cup crumbled ricotta salata
chopped fresh parsley
Drizzle with olive oil and lemon juice
sprinkle with salt and pepper
In a large bowl combine 3 cups cubed watermelon, 4 cups cooked and cooled farro, 1 small red onion, 1/3 cup crumbled ricotta salata and chopped fresh parsley. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, toss, and serve.
I’m bookmarking this thread for the recipes. Thank you all for posting them. I haven’t read the entire thread yet but I wanted to contribute my favorite websites. S2 has been a vegetarian for years, and is now minimizing dairy as well. I’ve relied on two websites, ohsheglows.com (also recommended by @CAtransplant) and mynewroots.org. I’ve used mynewroots more because the ohsheglows recipes tend to have many ingredients and take a long time to make. I’ve made dozens of recipes from these two sites, and they have all been excellent. This cauliflower-based fettucine alfredo recipe is wonderful (I use parmesan instead of nutritional yeast):
https://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/
I did want to mention a couple of recipes for those who don’t believe that there are good vegan baked goods (@mathmom and @CardinalFang). I have made these vegan chocolate chip cookies many times; not only are they delicious, they are fast and easy to make and they are even gluten free:
https://ohsheglows.com/2016/06/15/one-bowl-jumbo-chocolate-chunk-cookies-vegan-gf/
These black-bean based cookies are also good - I leave out the chili powder:
https://www.mynewroots.org/site/2011/11/black-bean-chocolate-chili-cherry-cookies-2/
Recently I’ve discovered deliciouslyella.com, and I am using it a lot because the recipes are quick and easy. I made this in the slow cooker yesterday and it was the best lentil dish I’ve ever had (sounds like the lentil dishes @NJRes makes):
https://deliciouslyella.com/2017/08/09/spicy-coconut-lentil-dahl/
and I’ve also made her Jerusalem artichoke-kale salad this week.
I’ll try your cookies the next time the vegans come calling!
@“Cardinal Fang” I am fascinated by the green salad. I read the article and tried the link, but was blocked. I am going to have to join the NY Times website one of these days!
@mathmom You could serve those cookies to anyone! I reduce the amount of chocolate, by the way.
I’ll try the chocolate chip cookies made with almond butter and oat flour. I’ll sweeten with sugar, though; although I love maple syrup, seems like I’d find its flavor fighting with the cookie.
I recommend paying for the NYTimes, because journalists deserve to be paid for their work. But if you just want to sneak a recipe, go to an incognito browser window. That green salad recipe is fantastic. https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde
Here’s another vegan recipe, so easy: https://cooking.nytimes.com/recipes/11376-no-knead-bread
Our house is cold, so the second rising takes longer than the recipe says. But the result is so so good.
@“Cardinal Fang” I reduce the maple syrup quite a bit, by more than half, so if you use the equivalent in sugar you may want to reduce it. I do plan to pay for the NY Times; I’ve been frustrated by the paywall a number of times and the green salad was the last straw. I love salads and this one sounds fantastic. I have also made a version of the no-knead bread that you make in two small pyrex bowls. It’s really the best bread ever. I don’t make it often because it is pretty much devoid of nutrition!
@“Cardinal Fang” My house is cold as well. I’ve found a few workarounds - one is to let it rise in the Instant Pot (Yogurt setting), the other is to turn the oven on to its lowest setting and then turn it off but leave the oven light on. I’ve also used a sunny window.
Having said that, a slow rise often means more flavor.
For the bakers out there… a warming drawer especially with a bread function is worth the trouble of installing. 
Kitchenaid makes one with a slow cooker function, too.
The second rising for the No-Knead Bread takes place on a generously floured kitchen towel, topped with a second kitchen towel. I found it too difficult to move the floury towel to the secret warm spot in my kitchen above the fridge.
You can use a large cutting board under the bottom towel… that makes the whole contraption easily movable.
But the large cutting board wouldn’t fit in the small space in the cabinet ):
Bummer.
I do pay for online access to the NYT but can’t view the recipes.
For the green salad, try this link:https://www.nytimes.com/2019/05/08/magazine/best-green-salad-recipe.html