There’s something very comforting about supper bowls in the fall. And the variations are plentiful. Essentially, use whatever’s in your fridge and serve with a lovely tahini sauce. Truly a satisfying end to the day.
In large bowl filled with cold water, soak barley for 1 hour and then drain.
In high-speed blender, combine Creamy Avocado Tahini ingredients and whirl until smooth. Add a splash of water or almond milk if necessary. Add more salt to taste, if you wish. Transfer to container with a narrow spout. Sauce can be refrigerated for several days. Simply give container a good shake before pouring.
Bring medium saucepan with 4 cups (1 L) lightly salted water to a boil. Add soaked and drained barley and cook over medium heat with lid ajar, until barley is tender, about 45 minutes.
In separate saucepan, heat 1 cup (250 mL) water. Add quinoa and reduce heat. Cover and cook, about 15 minutes, until quinoa begins to sprout and water is absorbed. Fluff with fork and transfer to bowl and set aside.
In large, heavy skillet, heat olive oil. Add onion and celery and sauteu0301 over medium heat until soft but not golden. Stir in zucchini and sauteu0301 for 2 minutes. Remove from heat and set aside as barley is cooking.
When barley is tender, drain thoroughly. Return skillet with sauteu0301ed onion, celery, and zucchini to medium-high heat. Add a little more oil if needed. Just as it begins to sputter and steam, add barley and quinoa and stir-fry for a couple of minutes. Fold in tomatoes and lettuce and stir-fry just until lettuce is slightly wilted and ingredients are piping hot.
Spoon into serving dishes. Top with green onions, cilantro, and feta. Drizzle with Creamy Avocado Tahini and serve with a pinch of crushed chilies, if you wish.
This recipe is part of the Inglorious Produce collection.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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