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
 www.localcaremidwifery.com 
www.localcaremidwifery.blogspot.com

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)