Friday, November 19, 2010

Vegan Thanksgiving Barley

Ok, so this blog posting is not exactly midwifery related, but sharing recipes is fun! Here is a vegan dish that can be used as a stuffing or side salad, depending on how you chose to serve it. Enjoy!

May all babies be born into loving hands...
K. Michelle Doyle, CNM, NYS LM

Thanksgiving Barley (Vegan)

2 cups pearl barley cooked in 4 cups water (I use a rice cooker) let cool
½ sweet onion, minced
½ cup Craisons
1 large carrot (organic) grated
1 medium apple, peeled and diced
1 cup pepitas (I prefer toasted)
¼ cup olive oil
¼ cup white Balsamic vinegar
1 tsp good salt (Pink Himalyian, my new fav)
½ teaspoon ground ginger

Toss everything together.  Check seasonings. Serve as a cold side salad or, my plan is to hollow out small pumpkins and squashes and bake inside (with tops on)

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