Veggie Barley Stew

We're expecting more snow this weekend.  I have to say,  I usually don't mind the snow but this winter it just seems like it's always there.  I look out the window and there are usually a few flakes blowing around.  That might be a bit of an exaggeration, but it sure feels like it!  Luckily, I really do like running in the cold and at least the snow looks pretty while you're running.  Sucking a snowflake down your throat is surprisingly NOT a fun thing though.  It sort of catches there and it makes you cough.  Funny the things you find out being out there all the time.  :)

Anyway, tonight was a beautiful night for running.  Some sun to start would have been appreciated but I took a flashlight just to be sure the cars saw me against the gray sky backdrop of late afternoon.  I decided on a new loop because I was really tired of running the same loops I always run.  Plus, this loop was on roads that are a little more traveled than some of the neighborhoods I run in.  Once it gets dark you feel a bit exposed as a runner because it's just you out there and you always want to be aware of where you are and make sure that other people are nearby if possible.  Last year, I read the story of Sherry Arnold, a runner who was murdered while out on a regular run she did all the time.  It hit home with me and I find that I think of her often while I'm out running alone.  Not in a terrified, scared of the world way but instead in a way that reminds me that I do need to be aware;  I do need to be responsible for being as safe as possible but still be fearless enough to run.  So, I watch my routes.  If something doesn't feel right, I do a different route or run a different direction or even call the hubby for a pick up.  Awareness of your surroundings is so, so important.  It's a big reason of why I broke the habit of headphones while I run.  There is just no way to be as aware as you need to be while the sounds around you are muffled out.  Now I can't even imagine running with music.  So, the 2nd Virtual Run for Sherry is being held this Saturday by her cousin who writes the blog, Shut Up and Run.   I have my bib printed out and am ready to go!  I'm hoping that the hubby and I are doing 20-25 on the Appalachian Trail and it will be my last long run before I stand at the start line for Hashawa 50k.

I made it home, a little chilly but feeling good.  My left knee is still pretty sore from being whacked on the ice two weeks in a row but it held up.  And all I wanted was to EAT.  I was starving!!!  Luckily, I had made Veggie Barley Stew and Biscuits before leaving on my run.  The hubby did 17 this afternoon and I made sure it was ready for him.  I should have made more biscuits though because there only three left when I got home and the boy took one of those.  Okay, so I only made 6 but maybe I should have made more because those biscuits are awesome!!!  If you missed my biscuit recipe (it's not really mine, it really is one I found from a google search and have fallen in recipe love with it) here's my post with the link in it.   I halved the recipe for tonight's dinner.   The stew would have been good without the biscuit but I'll take any excuse to add a biscuit to a meal.  :)



So, by now you know that I am a terrible recipe creator.  I'm not even sure that I make anything of my own creation the same way twice in a row.  Soups and stews are especially tricky because I'm tossing a little of this, a little of that into a pot and I'll check on it and tweak it the whole time I cook it.  But I will try very hard to recreate this for all of you.

 

Veggie Barley Stew

• 2 cups pearled barley


• 1 32 oz container vegetable broth


• 2 cups of water


• 2 organic vegetable bouillon cubes


• 2 -4 cups of vegetables - whatever you have on hand.  I had carrots, parsnips and green beans.  Next time I'm sure it will be different.


• 2 cups of chopped and peeled tomatoes, or you could use canned or sauce even.  Whatever you have.  I had frozen peeled and blanched tomatoes from last summer's garden.

Directions

1. Bring broth and water to a boil and add bouillon and barley.


2. Boil uncovered for about 15 minutes and then turn the heat down to a simmer.


3. Add all remaining vegetables and let simmer at very low heat for about 45 minutes.  Sometimes I even turn my pot off after 25 minutes or so and just let the heat keep it cooking.

Easy but hearty.  I love meals and soups that remind me of my grandmother and this one does that.  Not only the aroma of the parsnips that she loved but the barley soup.  She made that pretty frequently with whatever she had on hand.  I love that I am able to continue some of her traditions and I feel so close to her when those memories are all around me.

I said that the soup was my reward and maybe I should have reserved that for dessert.  I have been wanting brownies so, so badly lately and I refuse to buy mixes.  All of the brownie recipes I've tried all come out cakey but I keep trying.  And I think I finally found a recipe that lives up to it's name.  The Best Brownies.

And they are pretty close to being the best.  I am going to experiment on replacing the oil with melted butter or at least half butter/half oil, but other than that, definitely my new go-to recipe.  Top it off with some red raspberry jam and...heavenly!!  That's a reward!



Now, while hubby's still sleeping before work maybe I should head to the kitchen and grab one more brownie.  Sssshhhh!  Don't tell!  :)

Have a great evening!

Sheri

Fried Tofu Sandwiches and Some Crazy-Awesome Brownie Cookies

Does that make a perfect day or what??  The tofu sandwiches were based on the tofu recipe I made out of the Vegan Vittles cookbook a week or so ago, but we wanted a bit of a different taste and were looking for a sandwich instead of something to dip.



I think we found just the thing.  I had bought some rolls while shopping earlier in the morning, a few pretzel, a few ciabatta, and the pretzel one was calling the hubby's name.  And what better way to top it off then some fresh lettuce, tomato, a bit of mustard sweetened with honey and a freshly fried piece of tofu?  I loved it!

There isn't a real recipe here, because it really is super easy.  Start with a block of extra firm or firm tofu, and then press it to get as much liquid out as possible.  That gives it that dense texture that we have fallen in love with.  See my fantastically elaborate pressing mechanism...hahaha.



Seriously, you just want it to press it, not smash it and it will take about 20 minutes or so.  Then you will have something that looks like this..



See the puddle around it?  Just drain that off and then cut the tofu into whatever size you are looking to fry.  I cut mine for our sandwiches into six equal pieces.  Then, I floured all of the pieces and set them aside.  I mixed about a tablespoon of apple cider vinegar into 1/2 c of almond milk (any milk would do I'm sure) and then mixed about 1 cup of nutritional yeast flakes with seasoning to taste.  I used an all purpose seasoning blend and salt with a little garlic powder mixed in.  Don't go overboard with the salt though because the yeast has a saltier flavor naturally.  I also added the flour into the mix that was left over from flouring the tofu.  Once that is all done, you can heat your oil in a frying pan to medium high.  I would think they could be baked too, but the texture would be different.

So, here's your set up:



Dip the floured tofu into the milk and then into the yeast mixture and then carefully put into the hot oil.  Let it cook about 5-7 minutes each side for a nice crisp.



Once they're browned and crispy, you will need to drain them.  This is the only thing I keep paper towels around for anymore.  Other than that, it's all cloth, so if anyone has any pointers on draining the oil off without paper towels, I am all ears!

After that, all that's left to do is take a bite!



And if you're craving some dessert...I've got just the thing for you!  Head over the Post Punk Kitchen for their Chewy Chocolate Chocolate Chip Cookies...I would call them a Brownie cookie but it's not my recipe, so they have naming rights.  Whatever you call it, it's delicious!  Post Punk Kitchen really has an amazing collection of recipes that make eating vegan fun!  Even though we're not 100% vegan, it's exciting to eliminate as much of the dairy and animal products we can and this is one of my go-to sites for getting that done.

I will make this again, but I will make some modifications - namely in cutting back the sugar and oil.  I think the ratio could be played with to be a bit healthier but still retain the decadent aspect of the cookie.  If I have some success, I will report back. :)  Also, I did not add chocolate chips and instead swapped that for the chopped walnuts.  Tasted even more like a brownie!  Hope you love them!



One of the best parts of vegan cookie dough...no raw eggs so eat away with zero guilt.  :)  Yay!



I think these could be frozen at this step and be baked fresh in small batches.



Because having cookies this tasty around could be a bit dangerous!  I did freeze what we didn't eat last night.  Not that it's ever stopped me before.  I will eat a frozen cookie if I'm so inclined.

Hope you're having a wonderful day!   Enjoy the pics!

Sheri