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Mushroom and Barley-Stuffed Peppers

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Mushroom and Barley-Stuffed Peppers -- Epicurean VeganI know, stuffed peppers again?! But they’re so easy to change up and try new ingredients combinations. Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.

INGREDIENTS:
3 bell peppers, cut in half and seeds and stems removed
1 C pearl barley
2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
1 Tbs olive oil
2 garlic cloves, crushed
1/2 large onion, diced
1-1/2 C mushrooms, sliced
1/4 C pepitas
2 Tbs fresh rosemary, minced
1/2 to 1 tsp shallot salt
Black pepper, to taste
2 Tbs white wine
3 Tbs Earth Balance margarine, divided
Parmezano Sprinkles, optional

DIRECTIONS:
In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes. Preheat the oven to 375. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.

Mushroom and Barley-Stuffed Peppers -- Epicurean VeganOnce the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.

Mushroom and Barley-Stuffed Peppers -- Epicurean VeganStuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Mushroom and Barley-Stuffed Peppers -- Epicurean Vegan

Mushroom and Barley-Stuffed Peppers
 
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Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.
Author:
Serves: 3-6
Ingredients
  • 3 bell peppers, cut in half and seeds and stems removed
  • 1 C pearl barley
  • 2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
  • 1 Tbs olive oil
  • 2 garlic cloves, crushed
  • ½ large onion, diced
  • 1-1/2 C mushrooms, sliced
  • ¼ C pepitas
  • 2 Tbs fresh rosemary, minced
  • ½ to 1 tsp shallot salt
  • Black pepper, to taste
  • 2 Tbs white wine
  • 3 Tbs Earth Balance margarine, divided
  • Parmezano Sprinkles, optional
Directions
  1. In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes.
  2. Preheat the oven to 375.
  3. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.
  4. Once the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.
  5. Stuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes.
  6. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Mushroom Barley Soup

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Mushroom Barley Soup -- Epicurean VeganThis recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.

INGREDIENTS:
4 C water
3/4 C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
1/2 tsp salt
1/4 tsp black pepper
3 Tbs fresh parsley, minced

DIRECTIONS:
In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Add the mushrooms.

Mushroom Barley Soup -- Epicurean Vegan

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Mushroom Barley Soup -- Epicurean Vegan

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Mushroom Barley Soup -- Epicurean Vegan

Sprinkle with parsley and serve. Enjoy!

Mushroom Barley Soup
 
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This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I'm just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It's subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots---it all depends on what you like. It's a satisfying, tasty soup that's sure to become a staple around here.
Author:
Ingredients
  • 4 C water
  • ¾ C uncooked pearl barley
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 1 Tbs olive oil
  • 1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
  • 2 C carrots, chopped
  • 6 C mushroom or veggie broth--or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
  • 1 Tbs tomato paste
  • 1 Tbs truffle oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 Tbs fresh parsley, minced
Directions
  1. In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes---you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.
  2. Add the mushrooms. That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.
  3. Stir in the carrots, tomato paste, broth, and partially cooked barley.
  4. Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.
  5. Sprinkle with parsley and serve. Enjoy!

Vegetables Korma

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Vegetables Korma -- Epicurean VeganI saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

INGREDIENTS:
1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
3/4 tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped

DIRECTIONS:
Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you’d like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Vegetables Korma -- Epicurean Vegan

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Vegetables Korma -- Epicurean VeganServe over the barley, sprinkle with the peanuts, and enjoy!

Vegetables Korma
 
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I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.
Author:
Ingredients
  • 1 C barley
  • 4 medium tomatoes, cut into chunks
  • 1 white onion, cut into chunks
  • 3 Tbs fresh ginger, minced
  • 2 Tbs olive oil
  • 1 tsp garam masala or curry powder
  • ¾ tsp ground cardamom
  • 4 Tbs golden raisins (I used craisins)
  • 2 C broccoli florets
  • 1 C mushrooms, quartered
  • 1 can waterchestnuts, chopped
  • 1 zucchini, sliced then quartered
  • 1-15oz can garbanzo beans, drained and rinsed
  • ⅓ C coconut milk
  • Toasted peanuts, chopped
Directions
  1. Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you'd like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.
  2. Stir in the vegetables, garbanzo beans, and coconut milk. If it's too thick, add a bit more coconut milk. Season with salt and pepper, if you'd like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.
  3. Serve over the barley, sprinkle with the peanuts, and enjoy!

Barley-Stuffed Bell Peppers

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Barley-Stuffed Bell Peppers -- Epicurean VeganStuffed bell peppers are one of my favorite meals. They’re easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!

INGREDIENTS:
1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
1/2 red onion, diced
1/2 C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
3/4 C vegan cheddar, shredded
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.

Barley-Stuffed Bell Peppers -- Epicurean VeganMeanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.

Barley-Stuffed Bell Peppers -- Epicurean VeganCover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Barley-Stuffed Bell Peppers
 
Print
Stuffed bell peppers are one of my favorite meals. They're easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!
Author:
Ingredients
  • 1 C pearled barley
  • 2-1/2 C water or vegetable broth
  • 3 large peppers, or 4 medium ones
  • ½ red onion, diced
  • ½ C pimentos, diced
  • 6 large mushrooms, diced
  • 1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • ¾ C vegan cheddar, shredded
  • ⅓ C Tofutti sour cream
  • Salt and pepper, to taste
Directions
  1. In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
  2. Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.
  3. Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.
  4. Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.
  5. Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Vegetable-Barley Chili

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Vegetable-Barley Chili -- Epicurean Vegan

This morning, I awoke to this:

And this is how it is now . . . (same day, folks):

Living in Colorado my whole life, I should be used to this kind of schizophrenic weather, but it still amazes me when it happens. The good thing about this morning’s freak snow storm is that it kept me sequestered inside and busy writing. I planned on making just spaghetti for dinner, but like the weather, I switched it up and made this chili. I didn’t have all the ingredients I normally use, but I remember a friend telling me recently, that she uses barley in chili. I decided to give it a whirl. The family actually liked it better than my original chili recipe. If you’re not used to that much fiber (between the beans and the barley) I suggest easing up on the beans, perhaps.

INGREDIENTS:
2 14-oz cans kidney beans, drained and rinsed
28-oz can diced tomatoes
1 small can tomato paste
1 large onion, chopped
1 green bell pepper, diced
3/4 C pearled barley
1 Tbs olive oil
5-6 C water and/or vegetable broth
1 pkg chili seasoning or . . .
Homemade chili seasoning:
1 Tbs Ancho chili powder
2 tsp cumin
1 tsp oregano
1 Tbs dried minced onion
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs ground dried chilies

DIRECTIONS:
Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

Vegetable-Barley Chili
 
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Author:
Ingredients
  • 2 14-oz cans kidney beans, drained and rinsed
  • 28-oz can diced tomatoes
  • 1 small can tomato paste
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • ¾ C pearled barley
  • 1 Tbs olive oil
  • 5-6 C water and/or vegetable broth
  • 1 pkg chili seasoning or . . .
  • Homemade chili seasoning:
  • 1 Tbs Ancho chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 Tbs dried minced onion
  • 1 tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbs ground dried chilies
Directions
  1. Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

 

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