With all the flavors and ingredients of traditional vegetarian chili, this recipe just adds a bit of whole-grain goodness to the mix. A great way to add some healthy fiber. Cookbook: Everything Vegan by Jolinda Hackett Ingredients: 3 cloves garlic, minced 1 onion, chopped 1 green bell pepper, chopped 2 Tbl olive oil 1/2 cup barley … [Read more…]
Satisfying soup in the winter. It only needs a simple salad to make a very filling meal. Cookbook: Vegan Soups and Hearty Stews for All Seasons by Nava Atlas Ingredients: 1 Tbl olive oil 1 large onion, chopped 2-3 cloves garlic, minced 6 cup water 1/2 lb brown or green lentils, rinsed 1/4 cup pearl … [Read more…]
A main dish soup featuring nourishing grains and beans. Cookbook: Vegan Soups and Hearty Stews for All Seasons by Nava Atlas Ingredients: 2 Tbl olive oil 2 large onions, chopped 2-3 cloves garlic, minced 6 cups water 3/4 cup of raw pearl or pot barley, rinsed 2 large celery stalks, diced 2 medium carrots, peeled … [Read more…]
High in soluble fiber, barley has been shown to lower cholesterol. Its natural creaminess makes it an excellent substitute for Arborio rice in traditional risottos. Use regular pearl barley, not quick-cooking barley, in the following recipe, which takes about 50 minutes to complete from start to finish. Ingredients: 2 Tbl olive oil 1 medium onion finely … [Read more…]
This quick-cooking pilaf is as wholesome as it is delicious. Cookbook: Super Market Vegan by Donna Klein Ingredients: 1 Tbl olive oil 1 cup quick cooking barley 2 large cloves garlic, finely chopped 1 3/4 cup vegetable broth 1 1/2 cup frozen peas and pearl onions 2 Tbl water 1 Tbl chopped pimento (optional) 1/4 … [Read more…]