Green Galley V

I have lots of vegan cookbooks and I download reciepes when we have cell service. (PS just got the new BOSH book!) I try to follow the reciepes but usually I am missing ingrediants and not able to do to many fancy things due to lack of oven broiler, foodprocessor etc. I recently made a new reciepe of Roasted Squash with Barley stuffing. Pumpkin is so yummy!!

Veggie Thai Red Curry with brown rice

Stir Fry with Miso Dressing

Butternut Squash with Mushroom Barley Stuffing

Ingredients

1 cup pearl barley

Mushrooms- Cut in small cubes

1 chopped white onion

1 bunch Chinese Celery or 2 stalks celery chopped

1 shredded carrot

4 Tablespoons Olive Oil- ( 2 tablespoons for stuffing, 2 for squash)

3 cups vegetable broth

1/2 tsp. thyme

1 head of greens (optional) bokchoy, spinach

2 medium acorn squash (halved and with seeds removed) or butternut squash or pumpkin

Steps to Make It

In a large saucepan over medium heat, sauté barley, onion, celery, and carrot in 2 tablespoons butter until barley is lightly browned. Add vegetable broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley is tender and liquid is absorbed.

In the meantime, place squash halves in a greased baking dish, cut-side down. Bake at 400 F for 30 minutes or until squash is tender. Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.

Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons olive oil or vegan margarine.

Return filled squash halves to the oven. Bake at 350 F for 20 minutes longer. Makes 4 generous side dish or entree servings