Super Groovy Tahini & Barley Casserole

This casserole is hearty, tasty, and super groovy. Hulled barley (also known as whole barley) is great in this dish, but if you can't get your hands on it, use Pearled barley instead.

When using any kind of grain, rinse well in a colander and soak in water for at least 2 hours. (or overnight!) It allows for nutrients to be easily digested by us and it also means it will cook faster! Win-win. :)


Serves 6-8 hippies

Whatcha need:

2 cups hulled barley
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, finely chopped
2 carrots, grated OR chopped
2 celery stalks, diced
5 tablespoons of shoyu (soy sauce)
1/4 tsp fine sea salt
1/2 tsp basil (dried)
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 red pepper seeds (optional)
3/4 cup Tahini Dressing (recipe follows)

Preheat oven to 350*F. Bring 3 cups of water to a boil in a large saucepan; add the barley and cook for approximately 50-60 minutes or until tender. Drain off any remaining water, and set cooked barley aside.

Heat the oil in a large skillet. Add the onion and garlic, and saute until the onion is tender. If the onion starts to stick or get too brown, add a it of water to the pan. Add the carrots, celery, soy sauce, salt, basil, oregano, red pepper seeds and garlic powder, and cook for 5 minutes until the vegetables are tender. Add the barley, and stir over med-high heat for a few minutes. Taste seasonings and adjust to taste.

Transfer half of the mixture to an 8 x 12 baking dish; drizzle half of the Tahini Dressing on top. Add second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.

Tahini Dressing

1/4 small onion, diced
1/2 cup tahini
1 tablespoon shoyu (soy sauce)
1 clove of garlic, crushed
1 tbsp lemon juice
Pinch of Paprika, Basil, & Oregano (dried)

Combine the onion with 2 tbsp water in a small skillet, and saute over medium high heat until softened.

Scrape onion into a blender and add 1/2 cup of water and the remaining ingredients. Blend until creamy!

Enjoy!

How To Make: Delicious, Baked Tofu.

I promise, this stuff aims to please! Although, being vegan, everyone automatically thinks you live and run on tofu... Well folks, I'm hear to tell you, I don't. But when I do make it, it's amazing. :)

First and foremost, always buy Organic Tofu.... no body likes genetically modified soy beans... ick!

Okay, now that that is out of the way, the key to good tofu is MARINATING the tofu. Whether you're frying, sauteing, grilling or baking. Tofu is like a sponge and will drink up any flavors you let it sit in. Also, if you are looking for a meatier consistency, the secret lies in your freezer. Throw your extra-firm tofu (water & all) in the freezer, when you're ready to use it, stick it in the fridge to thaw. Drain the water in the package and give your tofu a nice friendly squeeze over the sink, gently remove most of the water from the block.

As for cutting the tofu, I usually cut it lengthwise, into 8 pieces. (or cubed)

There you have it! Now here's my favorite & mastered recipe for baked tofu. Use it in stir fries, over top salads, put on sandwiches, or eat with an entree. The possibilities are endless!

Basic Yummy Marinate:

Olive Oil
Balsamic Vinegar
Splash Soy Sauce or Tamari
Garlic, crushed
White & Black Pepper
Onion Powder
Pinch Curry Powder
Red Pepper Seeds (optional)
Siracha Hot Sauce (optional)
(anything else that tickles your fancy)

Mix ingredients to taste, and pour over sliced tofu evenly in a plastic bag. Let marinate for an hour or in the fridge over night.

Baked Tofu

1 lb Marinated Tofu (1 package), cut lengthwise into 8 pieces

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper, and evenly place tofu on the sheet.

Bake for 22 minutes, flipping the 'fu half way through.

Serve as an entree, on a sandwich, on a salad, stir fry... the possibilities are endless!

Easy and Oh So Creamy Tomato Soup

Nothing is better on a cold, snowy day then a hot cup of Creamy Tomato Soup and a Peanut Butter and Jelly sammy. MMM! This recipe is easy, creamy, smooth, and oh so good for your body AND soul!

Serves 4-5ish.

Whatcha need:

1 medium onion chopped (about 1/2 cup to 1 cup)

1/2 cup chopped celery

1/2 cup chopped carrot

1 clove garlic minced

1 bay leaf

1 tsp salt, 1/2 tsp pepper

1/4 tsp red pepper flakes (opt)

1/4 cup earth balance/margarine

1/4 cup flour

2 large cans (28 oz) chopped/diced or whole tomatoes in juice or puree

1 to 2 tablespoons brown/raw sugar to taste, start with 1 then add more if needed

1 cup soy creamer

Vegetable broth, if needed for thinning

Saute vegetables in earth balance in soup pan. When tender, add flour, stir until dissolved and smooth with vegetables. Stir in tomatoes and bay leaf, salt & pepper and bring to a boil, turn heat down, put on lid and simmer for 30 minutes. Take out bay leaf, and put vegetables through food mill or food processor in small batches (can let cool before doing this if you have the time). Put back in soup pot, and add creamer, stirring well. Can add a little more earth balance, and warm back up over low heat if necessary, can use veg. broth for thinning out if needed.

(add salt, pepper, and sugar to your tastes)

Serve with a good ole fashioned Peanut Butter & jelly sandwich and there ya have it... Enjoy!

Eat up, buttercup! Let it snoooow!

Holiday (or Everyday!) Breakfast Barley

This is my favorite breakfast grain by far. Breakfast barley is easy, hearty, filling, full of fiber & flavor, and not to mention stick to your ribs delicious! Feel free to get creative with the add in's if you're not feeling the apricots, pecans, & cranberries. :) Enjoy!

Makes 4ish servings.

Whatcha need:

1 1/2 cup apple juice (or cider)
1 1/2 cup water
1 cup dried pearl barley (rinsed & soaked overnight, or for a few hours)
1 tablespoon of Pumpkin Spice
10 dried apricots, chopped into quarters
a handful of dried cranberries
1/2 cup pecans, chopped (garnish)

In a large saucepan, combine the juice, water, barley, spices, apricots & cranberries. Bring to boil, then reduce heat and let simmer for 40-50 minutes or until barley is cooked. Garnish with pecans and serve with Soy or Almond milk.

Whole Wheat Chocolate Chip Cookies!!

Finally, A reason to eat more cookies! The whole wheat flour makes these cookies a little healthier, a little heartier, and little cakey-er. No complaints, here. :)



Whatcha Need:

1/3 cup sugar
1/3 cup brown sugar (light)
1/2 cup almond milk (or your nondairy milk of choice)
2 tablespoons of arrowroot powder (or cornstarch)
3 teaspoons of pure vanilla extract
2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 cup semisweet chocolate chips

1. Preheat oven to 350.

2. In a mixing bowl, m,ix together the sugar and oil for about a minute. You want to make sure all the brown sugar lumps are broken down. Add almond milk and arrowroot and beat vigorously until there are no clumps. Mix in vanilla.

3. Add half the flour, baking soda, and salt and mix well. Mix in the remaining flour. Fold in the chocolate chips.

4. Drop dough by rounded tablespoon on baking sheets either lined with parchment paper or lightly greased. Space cookies about 2 inches apart flatten them down a bit with your fingers.

5. Bake 10 minutes for soft, chewy cookies. 12 minutes for crispier ones. When they're done baking let the cookies rest on the sheets for about 5 minutes before transfering them to wire racks to finish cooling.

EAT UP! :)

Pumpkin Pancakes (from "Vegan Brunch" By Isa Chandra Moskowitz)

Hooray for fall! These pumpkin pancakes are hearty, warm, filling, and spiced to perfection! The book recommends a cranberry sauce of sorts but I created a little delicious concoction of my own with Maple Syrup, Earth Balance Butter, Pumpkin Pie Spice, Cranberries & Walnuts.... heated on the stove until bubbly and thick. PERFECTION!

I also tweaked the flour, instead of doing a full cup of all purpose flour, I did have spelt four and have regular. They turned out great, so either way it fantastic.

(This is an AMAZING book, every recipe sounds better than the next, I highly recommend running out and buying it! Hurry! Buy "Vegan Brunch")

Whatcha need:

Pancakes

3/4 cup pureed or organic canned punpkin
2 tablespoons canola oil
3/4 cup of almond milk (any nondairy milk will do)
1/2 cup of water
2 teaspoons apple cider vinegar
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves

Cooking Spray

In a large mixing bowl, whisk together pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla. Add the flour, baking powder, salt and spices. Mix until there are very few clumps left. As usual, be careful not to over mix.

Preheat a large nonstick skillet or griddle over medium head for atleast 3 minutes.

Spray the pan with a light coat of cooking spray. Pour pancakes in 1/2 cup measurements, one at a time, and cook until the top looks somewhat dry (about 3-4 minutes, or so). Flip over and cook for another minute.

Transfer to a plate covered with tinfoil to keep pancakes warm while you prepare the others!

Liz's Lentil & Brown Rice Casserole

This is such a nice, hearty casserole that's easy to make and really easy to eat. :) Try other veggies in there too... whatever needs used. (this is my favorite combo.) You can have this as a main dish or served as a side... either way, it's a winner.


Whatcha Need:
3/4 cup dry red lentils
3/4 cup brown rice
3 cups of vegetable broth
1 medium onion, chopped
1 14 oz can of crushed tomatoes (or crush your own from the garden!)
1 zucchini, diced
1/2 red bell pepper, diced
2 cloves garlic, finely chopped
Dried Basil
24 Seasoning Mix
Black Pepper
3/4 cup vegan shredded cheese (optional)

Pre heat oven to 350 degrees. In a large casserole dish, combine all the ingredients and stir to combine (except cheese!). Cover with foil tightly and bake for 1 1/2 hours (stirring every half hour). Remove lid, sprinkle with cheese and broil uncovered until cheese has melted. (keep an eye on it so it doesn't burn!)

Makes 4-6 servings. :)

So delicious....