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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Mushroom Barley Soup
1 yellow onion 4 cups shitake mushrooms 1 cup barley 2 stalks celery 2 carrots 1 T ghee (clarified butter) Vegetable stock or water Tomato paste 1 cup red wine Soak barley for 8 hours and then drain the water. Place the barley in a large soup pot and turn on the heat until the excess water sputters and the barley starts to steam. After about 5 minutes add ghee, onion, carrots, and celery. Saute until tender and then add red wine. Cook for anther five minutes. Then add tomato paste and the water or veggie stock to cover the ingredients by 4 inches. Bring to a boil and cook til barley is tender. |
