Saturday, November 21, 2009

Time For a Recipe

Potluck Casserole

1 cup cooked black eyed peas
1 cup cooked pearl barley
1 cup mushrooms, sliced
1 cup celery, diced
1/2 onion, minced
2 tbsp Earth Balance margarine
2 tbsp olive oil
1/3 cup nutritional yeast flakes
salt, pepper and poultry seasoning to taste

I want to re-name poultry seasoning and I suppose I could list the herbs separately, but poultry seasoning is convenient.

Using the margarine and olive oil, saute the onions over medium heat. When onions are translucent add celery and mushrooms and cook a few minutes more.

Black eyed peas don't need to be soaked. Rinse and cook them the day before or use canned ones for convenience. Cook about 30 minutes so they are tender but not mushy.

Cooking barley is similar to cooking rice. Use a 2:1 ratio water to barley and cook until water is absorbed which is usually abut 30 minutes.

Combine the barley, peas, sauteed veggies and the seasonings in a casserole dish. Cover and bake about 30 minutes at 350 degrees.

This makes a good dish for Thanksgiving meals and it goes well with sauteed greens and sweet potatoes. It is mildly flavoured so spice it up if that is your preference.

4 comments:

The Voracious Vegan said...

I LOVE your blog title, pure brilliance. And this recipe sounds simple and delicious, just the way a good meal should. Thank you for sharing!

The Blasphemous Fiendess said...

Thank you, Voracious Vegan. <3

Marla said...

I love it, BF: the recipe looks wonderful. (Nutritional yeast makes everything in the world better. ) I look forward to having a new blog to love on!

Sarah @ Maison Boheme said...

Oooh... this is something I'm going to make for my family. Thank you, my little Vegan Goddess.

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