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.
Simple asparagus salad with a citrus twist
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.
- 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.