Archive for the ‘cooking’ Category

French Barley Salad

This recipe is adapted from a recipe I found online, which in turn was adapted from one of the Moosewood Restaurant cookbooks.  It’s one of my favorite grain salads.

French Barley Salad

1/2 cup barley
3 cups water

1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon minced garlic
Between 1/2  and 1 teaspoon Dijon mustard, to taste
1 tablespoon chopped fresh dill, or 1.5 teaspoons dried
1 teaspoon salt

2 4-oz. cans sliced mushrooms
1 15-oz. can chickpeas

Using a strainer, rinse the barley and drain. Place the barley and water in a small saucepan bring to a boil. Reduce the heat to medium and cook until most of the water has been absorbed and the barley is soft, about 40 minutes.

While the barley cooks, whisk together all of the dressing ingredients and set aside.

When the barley is tender, drain it in a colander. Place the drained barley, mushrooms, and chickpeas in a serving bowl and mix well.

Add the dressing and mix well again.

Allow the salad to sit for at least 30 minutes before serving.


Vegan Clam Chowder

A few days ago I tried to make a vegan version of clam chowder, using TVP flakes reconstituted with water and Old Bay seasoning as a replacement for the clams.  It turned out pretty well!


  • 1/2 cup of TVP
  • 1/2 cup of boiling water
  • One-and-a-half teaspoons of Old Bay seasoning
  •  6 cups of water
  • Enough veggie bouillon for 2 cups of water
  • 1 cup of soy milk powder
  • 1/2 cup of white flour
  • Salt and pepper
  • 3 potatoes, cut into chunks or slices
  1. Combine the TVP, boiling water, and Old Bay seasoning in a sealed container and let sit for 20 minutes.
  2. Mix the water and veggie bouillon together in a pot, bring the resulting veggie stock to a boil, and reduce the heat to medium-high.
  3. Add the potatoes to the veggie stock and cook until they begin to soften.
  4. Scoup out 1 cup of the stock and whisk in the flour to make a slurry.
  5. Add the soymilk powder to the soup in the pot.
  6. Add the stock/flour slurry back to the soup in the pot.
  7. Add the reconstituted TVP, salt, and pepper to the soup in the pot.
  8. Cook for 5 minutes or so and then serve.

Makes 3 servings

Vegan Nachos

The other day I made vegan nachos.

For the “meat” I used Trader Joe’s brand new meatless ground “beef”, to which I added a couple tablespoons of taco seasoning:

For the “cheese” I used the nacho cheez recipe from Joanne Stepaniak’s Ultimate Uncheese Cookbook:

And here is the final product:

Tortilla chips, taco “meat”, nacho “cheese”, and homegrown tomatoes. Delicious!

Pesto Pizza

Yesterday I made my first cheeseless pizza, and it was really good!

I used a pre-made crust and topped it with pesto, tomatoes, baby bella mushrooms, and artichoke hearts.  The pesto was made with endive from my garden, following my usual pesto recipe.

Absolutely delicious!

Corn, Quinoa, and Tomato Chowder

I made this last night and it was quite good.  It was inspired by a blog post that was inspired by a recipe in a cookbook, and since I didn’t have access to the actual recipe I just had to wing it.

  • 4 cups of water
  • 2 cubes of vegan chicken bouillon
  • 1/2 cup of quinoa
  • 1 15-oz can of diced tomatoes
  • 1 15-oz can of sweet corn kernels
  • 1/2 cup of soy milk powder
  • Pepper to taste

Bring the water and bouillon to a boil.  Add the quinoa and cook for 20 minutes at medium-high heat.  Add the rest of the ingredients and cook for 5 to 10 minutes at medium heat.

Recent Pleasant Discoveries

Here are five recipes that I tried in the past month and liked:

Butternut Squash and Kidney Beans

This was something that I just threw together, using some of my bumper crop of butternut squash.  It was very tasty, so I wanted to post the recipe.  No picture, because, quite frankly, it wasn’t very nice to look at!

  • 1 butternut squash, peeled, cut into cubes, and roasted in the oven
  • 1 tablespoon of peanut oil
  • 1 teaspoon of curry powder
  • 2 tablespoons of raisins
  • 1 15-oz. can of kidney beans, and a little bit of the liquid in the can

Heat the peanut oil in a pan over medium heat.  Add the curry powder and the raisins and cook for a couple minutes.  Add the butternut squash and the kidney beans and cook for about 5 minutes.  Makes two servings.

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