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Ash-e Jo - Barley Stew with Beans and Herbs. Barley is an ancient grain with an obscure origin.

Ash-e Jo - Barley Stew with Beans and Herbs

However, as old as barley is, it has never gotten to be a popular grain for cooking in our culture. In the land where wheat bread (taftoon, lavash, barbary and sangag) is the staple of Iranian food, barley has never had a chance to compete for first place. Barley may be nutritious, versatile, and economical to buy but the only recipes that I know of which use barley as a main ingredient are the barley soup(soup-e jo) and the barley stew (ash-e jo). In the following Persian quatrains (do-bayti) by Baba Taher Oryan, the great Persian poet and gnostic of the late 4th century, there's a reference to barley bread being the poor man's bread: If I could ever get my hands on the universe. Kalamata Olive, Lentil and Spinach Penne. Kalamata olive, lentil and spinach penne recipe Serves 10 Ingredients: 1/2 cup lentils, rinsed1 cup water1 pound penne1/2 cup olive oil, plus more for sautéing 1/2 cup white wine vinegar1 tablespoon Dijon mustard2 cloves garlic, minced1/4 cup fresh parsleyGenerous pinch saltFreshly ground black pepper6 ounces fresh spinach, roughly chopped3 Roma tomatoes, halved, seeded and chopped1/2 cup red onion, minced1 cup Kalamata olives, sliced1 cup walnuts, coarsely chopped Directions:

Kalamata Olive, Lentil and Spinach Penne

Kid-Friendly White Beans and Spinach. Spinach/Basil/Rucola Pesto, & Curried Tomatoes - Mouthwatering Vegan™ Why was this sooooo good ?

Spinach/Basil/Rucola Pesto, & Curried Tomatoes - Mouthwatering Vegan™

Well, I must tell you that the combination of ingredients worked a magic of their own – although I love the credit when it’s due, I give credit to the ingredients themselves for behaving in such a wondrous fashion. Let me speak no more, and let the food speak to you. TIP : You may wish to indulge in some chilled white wine with this. But there is no need for a salad with this dish – it warrants your undivided attention. Makes 2-3 portions 2-3 cloves of garlic2 cups of raw baby spinach (pack it in though)1 cup of fresh basil leaves1 cup of fresh rocket (rucola)½ cup of hazelnuts (lightly toasted)¼ cup of raw cashew nuts¼ cup of extra virgin olive oil1 tsp sea salt1 tbsp vegan cheese of your choice1 cup of vegan cream of your choiceolive oil for drizzling around a dozen or so vine tomatoesolive oil1 tsp coriander seeds½ tsp curry powdersalt to taste½ tsp ground black pepper.

Dinosaur Kale With Cherry Tomatoes ~ The Garden of Eating - a sinfully good blog about food. You can make this with any kind of kale, I just happen to be partial to the dino kind.

Dinosaur Kale With Cherry Tomatoes ~ The Garden of Eating - a sinfully good blog about food

It's quick, easy and delicious. Last time I made it, I used a mix of supersweet red and yellow cherry tomatoes from the farmers' market which gave it a ton of color and a nice mix of savory and sweet flavors. Dinosaur Kale with Cherry Tomatoes & GarlicServes 2; Prep time 25 minutesIngredients1 bunch of kale, washed, with center rib removed and chopped into 1 1/2 inch strips3-4 cloves of garlic, peeled and minced or pressed3/4 cup sweet cherry or grape tomatoes, sliced in halfOne cube of vegetable boullion1/2 cup boiling water1 tbsp soy sauce2 tsps olive oil for sauteeingFresh ground black pepperDirections1.

Heat the olive oil in a deep frying pan until hot then add garlic and cook, stirring, for 30-60 seconds or until it begins to brown slightly. 2. Spinach Tofu Patties. I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun!

Spinach Tofu Patties

These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!)

They are also filled with spinach and asian flavours like sesame oil and soy sauce. I decided to add some peanut butter to mine too, to go with a sort of asian peanut sauce theme. Spaghetti and Spinach Balls. I first had this amazing pasta dish at Italia restaurant in Park Pod hotel, Chennai, India.

Spaghetti and Spinach Balls

Wanting to recreate the dish at home, I googled around to see if there were similar recipes. To my surprise I found a very similar recipe that is served at the famous Carluccios restaurant in UK! My recipe is inspired by Antonio Carluccios recipe for pasta with courgette sauce and spinach balls on BBC Food Not only is Antonio Carluccios recipe delicious, it also has a special story behind it.. Everytime someone orders this dish at Carluccios restaurant, 50p (about 75 cents) is donated on the diner’s behalf to the charity, Action Against Hunger.

I made several changes to Carluccios recipe. Some tips: Vegan Potato & Spinach Balls. Chop the potatoes in big chunks and boil until done but very firm (about 6 minutes).

Vegan Potato & Spinach Balls

Add some salt to the water if you want. You can use frozen spinach, no problem with that. Just make sure to get all the water out before cooking. Chop the Spinach like shown in the first picture, it doesn't have to be perfect. Cook it in a pan with the chopped garlic and the wine (or substitute for water) for 3 or 4 minutes until it's soft. Chop the herbs, like shown in the pic. Mix everything in a bowl, (including the nutritional yeast if you have it on hand, if not don't worry) and let it rest until it's cool enough for you to touch it without burning your hands. Then proceed to make small balls (like meatballs). Bake for 15 minutes at 450 degrees. Spinach Quiche with Fakin Bacon. TinTexas' Tofu & Spinach Crustless Pie.