The house was inhabited by 5 cats and 2 vegetarian humans, we are out numbered by the carnivores! But we love the little fur balls so we’re cool with it. Here you will find stories, recipes, projects and general craftiness of the two humans as we journey from overweight unhealthy vegetarians, to much healthier whole foods, plant based, vegans.
One of the first meals I made upon making the decision to no longer eat dairy was Mushroom Barley with Roasted Asparagus. It was very delicious and filling.
1 cup sliced and chopped Cremini or Baby Portabellas
4 cups low sodium Vegetable Stock or 2 cup regular Vegetable Stock + 2 cup Water
3/4 cup Medium Barley (I used Quaker brand)
Bring vegetable stock to a boil in 2 quart sauce pan, add barley, cover and reduce heat to low or medium low. Let simmer for 45-50 minutes. My barley was tender at 45 minutes.
While barley is cooking heat sauce pan, I used a cast iron skillet with no added oil, on medium heat. Add chopped mushrooms. Cook for 4-5 minutes toss/stir and cook for another 4 minutes, remove from heat.
Once barley is done cooking remove it from heat and stir in cooked mushrooms then recover and let rest for 5 minutes. I let the mushroom barley rest while the asparagus roasted.
Oven Roasted Asparagus
Adapted from Pioneer Woman’s Recipe
1 bunch fresh Asparagus
1-2 Tablespoon Olive Oil
Pinch of Sea Salt
Preheat oven to 425 degree F.
Wash and trim asparagus then dab dry with cloth or paper towels. Layout on cookie sheet and toss with olive oil. Arrange the asparagus flat in one layer then sprinkle with sea salt.
Bake for 10 minutes, there should be some browning on the bottoms of the asparagus.
Plate about 1 cup of Mushroom Barley and top with Asparagus. This recipe makes 3 generous servings.