Barley Casserole (from The Kind Diet by Alicia Silverstone)
2 cups hulled barley (I used pearled)
2 tbsp olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
2 carrots, chopped fine
2 celery stalks, diced
5 tbsp Braggs (the recipe called for shoyu but we didn't have and since shoyu is like soy sauce, you could also use soy sauce)
1/4 tsp sea salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
3/4 C tahini dressing
I cooked the barley early in the day since it takes 1 hour to cook. First, I rinsed it in a sieve, then cooked it according to the package. I then put it into a container & put it in the refrigerator for Jim to use later.
Preheat oven to 350 degrees. Heat oil in a large skillet over medium high heat. Add onion and garlic, & saute until onion is tender, about 5 minutes or so. Add carrots, celery, shoyu, salt, basil, oregano, & garlic powder and cook for 5 minutes, stirring often, until vegetables are tender. Add barley and stir over medium-high heat for about 3 minutes. Taste seasonings & adjust if necessary.
Transfer half the barley mixture to an 8" x "12 baking dish (or pan); drizzle half the Tahini dressing on top. Add second layer of barley mixture and top with the remaining dressing. Bake, uncovered, until heated through, about 35 minutes. Serve hot.
1/4 small onion, diced
1/2 C tahini
1 tbsp shoyu (or Braggs or soy sauce)
Pinch of garlic powder
Pinch of paprika
1/8 tsp dried basil or 1/2 tsp chopped fresh basil
Pinch of dried oregano
Combine all in small bowl.
Cuban-Style Roasted Yams (the recipe called for sweet potatoes, but I had yams so there you are) also from The Kind Diet:
3 large yams, peeled & quartered
4 tbsp olive oil
Sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 tbsp fresh lime juice
1 1/2 tbsp chopped fresh parsley
Heat oven to 400 degrees. Line baking sheet with parchment paper & set aside.
Place yams in a large mixing bowl, toss with 2 tbsp of the oil, & season to taste with sea salt & pepper. Spread potatoes on baking sheet, & roast until they can be easily pierced with a knife but still offer some resistance, about 30 minutes. Let cool about 15 minutes.
Transfer potatoes to large bowl & toss with garlic, lime juice, parsley, & remaining 2 tbsp olive oil. Adjust seasonings if necessary. Serve warm or at room temperature.
This salad adds a nice raw crunch to the warmed casserole & yams.
Spinach & Red Cabbage Salad with Oranges (I used Clementines) & Almonds from Vegan Express by Nava Atlas:
1 smallish head of red cabbage, shredded
1/2 bag of organic baby spinach, washed & dried
2 Clementines, peeled, sectioned, & chopped into 1/2 inch to 1 inch pieces
1/4 toasted sliced almonds
1 1/2 tbsp olive oil
1 1/2 tbsp white wine vinegar, or to taste
Sea salt & freshly ground black pepper
Combine all in large bowl & toss.