Squash, Leek and Barley Risotto with Marinated Tempeh
Posted on February 4, 2013 by The Gourmet Vegan - No Comments
Squash, Leek and Barley Risotto with Marinated Tempeh
This is a simple dish to make but utterly delicious. Unlike the classic Italian risotto this uses rice, barley is used to give an unusual but fantastic twist to the dish. The flavours from the marinated tempeh work extremely well with those in the risotto. No fancy spices in this one, the flavours from the ingredients do all the work.
 45 Minutes |
 Serves 4 |
 301 kcal per serving |
INGREDIENTS
200g tempeh, sliced into chips sized pieces
Marinade for tempeh ~ 3 tablespoons soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon oragano, 1/2 teaspoon sage, 1/4 teaspoon black pepper
200g butternut squash
drizzle of oil, for baking the squash
1/2 teaspoon sage
200g leeks, finely chopped
1 tablespoon olive oil
500ml vegetable stock
160g pot barley
salt and pepper to taste
METHOD
Preheat the oven to 180 degrees Celsius ( 350F ) Gas Mark 4
1 Start by marinating the tempeh for 30 minutes.
2 At this point start to prepare the squash by peeling and cutting into bite size pieces. Place on a baking tray, drizzle with the oil and sprinkle over the sage.
3 Leave to one side until the tempeh has marinated.
4 Now the tempeh has marinated, remove and place on a seperate baking tray, lined with greaseproof paper.
5 Place the tempeh and the squash in the oven and cook for 30 minutes.
6 Now start making the risotto by frying the leeks in the olive oil for a couple of minutes until slightly softened.
7 Add the stock and barley, stir well, bring to the boil and then cover and simmer for 30-40 minutes until most of the liquid has been absorbed.
8 Once the liquid has been absorbed, add in the roasted squash and tempeh, stir carefully to combine and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Chestnut Mushroom and Barley Soup
Posted on January 17, 2013 by The Gourmet Vegan - No Comments
Chestnut Mushroom and Barley Soup
This sounds so simple and yet it is one of the most tastiest soups I have ever created. The use of chestnut mushrooms combined with the subtle taste of fennel and thyme make this a lovely warming soup for any occasion. Just perfect for a cold, winters evening.
| 55 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
50g of pearl barley, washed and drained
1 1/2 litres of vegetable stock
1 small sprig of fresh thyme
2 bay leaves
2 teaspoons of vegetable oil
400g of chestnut mushrooms, very thinly sliced
1 clove of garlic, very finely chopped
1 teaspoon of olive oil
1 large onion, finely chopped
3 medium carrots, very thinly sliced
1 teaspoon of fennel seeds
Salt and pepper
2 teaspoons of vegan margarine
METHOD
1 Put 500 ml of the vegetable stock into a saucepan, add the barley, thyme and bay leaves and bring to the boil. When boiling, reduce the heat, cover gently and simmer for 30-35 minutes until the barley is cooked and soft.
Whilst the barley is cooking
2 Fry the mushrooms in 2 teaspoons of vegetable oil over a low heat for about 5 minutes. When most of the water has been released, add the garlic and continue to cook gently until the mushrooms start to brown slightly. Remove from the heat and set aside.
3 Put 1 teaspoon of olive oil in a large saucepan or frying pan, add the onion, carrots and fennel seeds and fry gently for about 3-4 minutes until the vegetables start to soften.
4 Pour in the remaining stock and bring back to the boil. Add the barley (including the cooking water) and mushrooms, add salt and pepper for seasoning and reduce the heat to simmer, covered, for about 15-20 minutes. Stir occasionally to stop any vegetables from sticking.
5 When cooked, remove from the heat and stir through the margarine. Taste for seasoning and serve.
RECIPE NOTES
Prepare the pearl barley in advance to speed up the time it takes to make the soup.
RECIPE TIPS
This is extra special with the addition of some wild mushrooms.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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