Photos by Emily Caruso There are recipes where you look at them and think,” Oh, that searches good .” And there are recipes that manufacture you feel provoked. The recipes that fall into the latter list for me are ones that use ingredients in ways I hadn’t thought of before. Cookie Monster Cooking’s Crockpot Barley and Bean Tacos is one of those recipes. Because who would think to use barley as a taco replenishing ?! But it impels so much sense–whole cereals like barley, steel-cut oats, farro and wheat berries have a delightful, chewy composition that becomes them a great substitute for ground beef; because they’re whole cereals, they have protein more. Utilizing Ashley’s idea as inspiration, I decided to try using farro as the “meat” for this vegan taco salad. My little shortcut taco replenishing is color beans stewed in salsa–because why inconvenience with tomatoes and onions and garlic and jalapenos when a pot of salsa has all those things? So after cooking the farro, I lent mild salsa and taco spices like chili pulverization and cumin. I went back and forth about the amounts of spices quite a bit( which means we feed a lot of taco salad for a […]