Vegetarian & Vegan Recipe Swap

[hippieflowergirl]

this is one of my very favorite winter recipes

1 tablespoon of corn oil divided in half - you can put a few drops of sesame oil in as well if you like the nutty flavor (it enhances the flavor of the mushrooms but use it sparingly...1/4tsp or less is enough)

1 medium red onion, chopped

4 cups fresh sliced mushrooms (mix morel, portabella, crimini and oyster mushrooms for a really yummy combo)

2 cups yellow crookneck squash chopped into bite sized chunks

3 cloves garlic, pressed (dont chop, just smash the heck out of the cloves or put them through a press to release the oil)

1/2 teaspoon dried thyme

1 & 1/2 cup washed barley

9 cups vegetarian/vegan broth
(if you make your own, roast the veggies beforehand to bring out their flavors. i put mine in a large tupperware style bowl, add whatever herbs/spices i like as well as 1/2tsp of olive oil, put the lid on, shake them up and then spread them out onto a cookie sheet covered in tin foil for roasting)

salt and pepper to your taste

2 tablespoons chopped fresh or 1 tablespoon dried dill
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*1 tablespoon dry sherry (optional)
*2 tablespoons dry white wine (optional)
*both sherry & wine can be replaced by adding a combination of 1 tablespoon of stone ground mustard and 1 teaspoon of honey just before serving - taste and decide if you want to add more)
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the first few minutes of the recipe requires high heat in order to sear the veggies a bit so keep an eye on your pan in case you need to lower the temperature to keep the oil from getting too hot/smoking.

in a deep frying pan or wok, quickly saute the onion in half the corn oil until it's translucent. add the squash and saute for 2 more minutes - try to sear/brown the squash on at least one side. add the mushrooms, garlic and thyme (and sesame oil if desired) and saute another 3 minutes. empty ingredients into a bowl and set aside.

pour the washed barley and the rest of the corn oil into the pan/wok and stir it over the heat for 3 minutes. add broth and bring to a full boil. reduce to simmer for 35 minutes. add the veggie mixture to the barley and broth and continue at a simmer for 5 minutes. add in the sherry and wine (or the mustard and honey substitute) and season with salt and pepper to taste.

add the dill just before serving.

serve with salad & vinaigrette and your favorite foccacia, bread sticks or savory breads for an extra hearty meal.

[grenade]

This thread needs a bump.

[Kätzchen]

Same here, this thread needs a bump.


I am having roasted vegetables tonight for supper. I'm going to make them, just like the guy does it in the video. Check out how he whacks the whole clove of garlic on the table. LOL, that made my cooking life easier, just seeing how he did that.




For those of you who might want to try this out, I learned about ETEE (which stands for: Everything Touches Everything Else). It's an organic product which is used to help food products stay fresh in the fridge or in your lunch bag or can be used to cover a jar of water (…). I'm going to buy some, because I want to quit using plastic (saran wrap or Tupperware containers or plastic containers of any type), something fierce.

It's pretty cool that this product is made in Toronto, Canada. I like it even better that foods are safer, stored in earth friendly materials.

TO See what ETEE is, click the ~~>>>>>> LINK <<<<<<<~~

[Kätzchen]

Here is a great recipe I use to make Roasted Butternut Squash Risotto.

I bake a whole butternut squash, but split it in half and scoop the squash out with a mini-melon-ball scoop. Once the risotto is done, I stuff the halved squash shells with the risotto, then bake the risotto-filled squash shells for about another half hour. It is simply delicious.

Bon Appétit