Veggie Potluck

Last night my friends gathered around the table to share stories and homemade vegan food. There was an assortment of new things to try (like the creamy edamame hummus that I will definitely be making sometime in the near future), and it was a wonderful opportunity to relax and enjoy life. We entertained ourselves with my old copy of the Darkside Zodiac. It’s a hilarious book that always seems to make its way off the shelf when company’s over.

The spread

Simple asparagus salad with a citrus twist

My contribution


The sweet stuff:

peanut butter fudge, ginger cocoa cupcakes, blueberry crumble cake




The recipe for the barley casserole came from Alicia Silverstone’s The Kind Diet. It was nutty and earthy, perfect for a party with yoga friends.  


Barley Casserole (serves 6-8)


  • 2 cups hulled or pearled barley
  • 2 Tbsp. olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 Tbsp. soy sauce
  • 1/4 tsp. sea salt
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried garlic powder
  • 3/4 c. Tahini Dressing (recipe follows)


Cook the barley according to package directions. Set aside.

Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium-high heat. Sauté the onion and garlic 5 minutes, or until the onion is tender. Add the carrots, celery, soy sauce and seasonings. Cook for about 5 minutes, or until the veggies are tender, stirring often. Add the cooked barley. Stir over medium-high heat about 3 minutes.

Transfer half of the barley mixture to an 8″ x 12″ baking dish; drizzle half of the Tahini Dressing on top. Add a second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.

Tahini Dressing


  • 1/4 small onion, diced
  • 1/2 cup tahini
  • 1 Tbsp. soy sauce
  • pinch of garlic powder
  • pinch of paprika
  • 1/8 tsp. crumbled dried basil or 1/2 tsp. chopped fresh basil
  • pinch of dried oregano


Combine the onion with 2 Tbsp. water in a small skillet, and sauté over medium-high heat until softened, about 4 minutes. Add more water as needed if the onion begins to stick or brown.

Scrape the onion into a blender and add 1/2 cup water and the remaining ingredients. Blend for 1 minunte or until creamy.

*I used fresh garlic in place of the garlic powder. I just chopped up a clove and threw it in the pan with the onion. I also used fresh basil.


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