You know it and you love it: Veganomicon is one of the classic tomes of vegan cooking. This amazing cookbook by Isa Chandra Moskowitz was recently updated with new pictures, streamlined instructions and organization, and some additional recipes as well. I am delighted to be sharing one with you, this rich, satisfying, holiday-worthy Baked Farro...
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The post Baked Farro with Tomato and Herbs appeared first on Yup, It's Vegan!.

You know it and you love it: Veganomicon is one of the classic tomes of vegan cooking. This amazing cookbook by Isa Chandra Moskowitz was recently updated with new pictures, streamlined instructions and organization, and some additional recipes as well. I am delighted to be sharing one with you, this rich, satisfying, holiday-worthy Baked Farro with Tomato and Herbs.
To make this baked farro with tomato and herbs, shallots and garlic are sweated in a skillet, and then infused with thyme, bay leaf and oregano. Farro is added to the pan and toasted risotto-style, but then the whole thing is transferred to the oven where it bakes with tomatoes and fresh parsley. In the oven, the farro absorbs the tomato broth and becomes perfectly al dente, brimming with herbacious savory flavor.
The piece de resistance of this casserole, though – the little extra step that made this baked farro sing – is the truly insane walnut “breadcrumbs” that are baked onto the top. Made by grinding up walnuts, nutritional yeast, salt, and...