Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, January 5, 2010

Come on-a My House

Today's smoothie: kale, banana, frozen peaches, bit o'avocado

My house is very tiny, too small to have a party. But I do enjoy having friends over my house to enjoy a meal I cooked for them. This time, our good friend, Maria Elena, joined us. She loves food as much as we do, so I wanted to make something special. What a perfect time to try new vegan recipes.

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.

Tahini Dressing:

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.

This piece of chocolate was part of a large bar in my stocking this year; it about sums it all up.

**I'll admit that, while kind of, well, depressing, this music is suiting my mood lately what with family health problems and my own job situation being questionable. I've always loved old music but this is quite unique. It was the period in American music between the wild gaiety of the roaring 20s but before the late 1930s true swing and big band scene. Almost like folk music, which is what it really was I guess.

1 comment:

  1. Check out this informative and inspiring video on why people choose vegan:

    Also see Gary Yourofsky: