2019-06-01_VegNews

VegNews.com/vacations

VegNews^ hosts.

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Thipahphorn

VegVoyages Guide

Zac Lovas

VegVoyages Guide

Just

per person

$ (^2) , (^99)
5
If you love food and adventure, don’t miss this
extraordinary journey to Thailand with VegNews.
An intimate group of readers will experience sumptuous
vegan cuisine, the famous Phuket Vegetarian Festival, and
the vibrant culture of this enchanting Asian country.
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• Meander through bustling bazaars


• Explore the backstreets of Bangkok


• Take vegan Thai cooking classes


• Wander through an all-vegetarian market


• Savor a vegan BBQ on the Maeklong River


• Visit a wildlife rehabilitation center


• Island hop and snorkel in the Andaman Sea


• Sip fresh coconuts on the beach


• Relax with a traditional Thai massage

September 29–October 10, 2019

Food Lover’s

with VegVoyages

Aurelia d’Andrea

VegNews Travel Editor

SO

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VEGNEWS.COM^ VegNews 59

Heather Bell and Jenny Engel
(sporkfoods.com) are sisters, authors of
Spork-Fed and Vegan 101, and co-owners
of Spork Foods, a Los Angeles-based
gourmet vegan food company.

2. Slice zucchini in half lengthwise and
   hollow out center with a melon baller
   or spoon. Add to a large, shallow dish
   and drizzle with maple syrup, vinegar, 2
   teaspoons extra virgin olive oil,^1 / 4 teaspoon
   salt, and^1 / 4 teaspoon pepper. Toss to coat
   well. Set aside for 20 minutes to marinate.


3. In a large sauté pan over medium-low
   heat, warm 1 tablespoon grapeseed
   oil. Add onion and garlic and sauté for
   3 minutes. Add bell pepper and carrot
   and sauté 7 more minutes, until lightly
   browned. Remove from heat and set aside.


4. In a large bowl, add cooked farro, pepper
   mixture, chives, parsley, mint, lemon
   juice, lemon zest, remaining^1 / 4 teaspoon
   salt, remaining^1 / 2 teaspoon pepper, and 1
   tablespoon grapeseed oil. Toss to combine.
   Gently fold in tomatoes and pistachios.


5. In a large skillet over medium heat, warm
   remaining tablespoon grapeseed oil. Add
   zucchini, flat side down. Cook 4 minutes,
   flip, and cook an additional 4 minutes.
   Allow to cool slightly before stuffing with
   farro filling. Serve warm.

Get to Know Farro

Never cooked with farro? Don’t fret!

This ancient grain, first grown in the

Middle East, is a favorite ingredient in

kitchens across the world—particularly

in Italy (Love risotto? Swap the rice for

farro and you have farotto!). Farro’s

golden-brown color, nutty flavor, and

chewy texture make it a popular

addition to salads and soups.