We really enjoyed this meal last night. The meal is heart and filling and the grains give a nice soft nutty crunchiness.

Serving Size: 4


  • 1 cup whole spelt grains
  • 2 cups water
  • 1 cup dry white wine
  • 1 teaspoon vegetable bouillon powder
  • ½ cup pesto
  • 8 ounces smoked tofu pieces
  • 1 (14 ounce) can artichoke hearts
  • 10-12 mushrooms, cleaned and sliced
  • 1 onion, chopped
  • 2 tablespoons cooking oil, divided


  1. Soak the spelt for at least 3 hours or overnight.
  2. Make the pesto. We used kale, garlic, lemon juice, olive oil, salt and pepper to make the pesto.
  3. Cut the tofu in small cubes
  4. Slice the artichokes into bite sized pieces
  5. Chop the onion.
  6. Slice the mushrooms.
  7. Heat the oil in a large frying pan or wok that has a lid.
  8. Add the chopped onion and sauté.
  9. Drain the water from the soaked spelt.
  10. Add the spelt to the pan and stir well to mix with the onion.
  11. Add the white wine and lower the heat.
  12. Stir well, and place the lid on the pan so the spelt absorbs the wine.
  13. Meanwhile in a separate pan, sauté the mushrooms.
  14. Remove the lid from the frying pan and stir the spelt.
  15. Add a cup of water and the teaspoon of vegetable bouillon continue cooking the spelt to soften.
  16. Add a tablespoon of the pesto and mix it well with the spelt.
  17. Continue stirring and cooking to soften the spelt.
  18. Add the lemon juice and the last cup of water as needed.
  19. When the spelt become soft, add the artichoke pieces and the tofu pieces.
  20. Stir well to mix.
  21. Season to taste with additional pesto salt and pepper.
  22. Shortly before serving add the mushroom pieces and mix with the spelt.
  23. We garnished the meal with a few red pepper flakes and a few dollops of pesto.