This casserole is hearty, extremely flavorful, and popular with both vegans and non-vegans.  It also tastes equally delicious hot or cold.

The first step is to prepare the barley.

And strain it!

Gather the ingredients…

And sauté the garlic and onion.

Then add the veggies.

The recipe also calls for shoyu.  What is shoyu and how is it different from soy sauce?  The short answer is that shoyu is natural soy sauce.  Natural soy sauce is made from a combination of soybeans, roasted hard red wheat, sea salt, and water while mass-produced soy sauce is made from chemically produced defatted soybean pulp.  To learn more about the differences between shoyu and soy sauce click on:

http://www.vegkitchen.com/tips/soy-sauce-shoyu-tamari/

When I made this recipe, I used Bragg’s Liquid Aminos, a soy sauce alternative.  Bragg’s Liquid Aminos is a certified Non-GMO, gluten-free, protein concentrate made from soybeans.  It tastes like soy sauce and can be substituted in any recipe.

The bottom line is that you can use soy sauce, Shoyu, or Bragg’s Liquid Aminos in this recipe and achieve great results!

Add the spices…

And you’ve completed the barley layer!

Next up, is the Tahini Dressing.

Blend all of the ingredients in food processor.

Mix 3/4 cup of Tahini Dressing to the barley mixture.  It’s then time to assemble the casserole!  Start with a layer of barley.

Then add a layer of Tahini Dressing.

Then add a second layer of barley.

And a final layer of Tahini Dressing and put the casserole in the oven.

While baking, mouth watering aromas will fill your home.    And after 35 minutes, the Barley Casserole is done!

Dishes like this ensure that I never miss meat.  Dig in and enjoy!

The post My Favorite Holiday Barley Casserole appeared first on The Fussy Fork.

Veg-Appeal is a company focused on helping individuals and groups achieve their health goals through whole-food, plant-based eating.  Co-Directors, Tracy Childs and Ami Chitalia, offer cooking classes, individual nutritional consulting, workshops, presentations, and corporate programs.    I recently attended their class focused on healthy holiday eating.  They teamed up with Cherie Leonard, a Weight Watchers group leader, to present some truly tasty and nutritious vegan holiday foods.

The Class:

This class took place at “Cooking-4-Life” in Kearny Mesa (Veg-Appeal is always on the move, popping up in different locations across San Diego County).  Tables and chairs surrounded the kitchen, ensuring attendees were comfortable and had a clear view of the action.

Kale and Brussels Sprout Salad:

First up was the Kale and Brussels Sprout Salad.  The base is kale, Brussels sprouts, and a healthy serving of cabbage.

Add some toasted almonds, dried cranberries, and a light lemon dressing, and the result is a salad with various tastes and textures.  I will definitely be making this salad at home in the near future!

Garlicky Cauliflower Mashed Potatoes:

These mashed potatoes, made from cauliflower and Yukon gold potatoes, were savory and smooth.  How are they healthier than normal mashed potatoes?  Three reasons.  First, there is no cream or butter.  Second, the recipe calls for unpeeled potatoes.  Many of a potato’s nutrients are in the skin.  Finally, it is a great way to get a serving of cauliflower.  Seriously, you only taste the potatoes.

Tempeh Meatloaf:

I was excited to taste the Tempeh Meatloaf.  (I have tried out a few lentil loaf recipes, but the results have been mediocre at best.)  The tempeh, nutritional yeast, and spices ensured that this loaf was full of flavor.  The surprise ingredient, the rolled oats, worked with the tempeh to give the loaf substance.  This loaf will fill you up!

Simple Mushroom Gravy:

The holidays would not be complete without gravy.  Or in this case, vegan gravy made from a mushroom base.  This thick gravy was a perfect topping.  If you’re wondering whether the gravy tastes good on top of the meatloaf and the mashed potatoes, the answer is yes!

Stovetop Apple Pie with Oat Crumble Topping:

This pie showcases the naturally sweet taste of quality apples.  Mixed with spices and a little maple syrup, the apples simply simmered on the stovetop.

After throwing some nuts, oats, dates, raisins, ground flax (I told you this recipe was healthy!), and a few other ingredients into the food processor, the crumble topping was ready.

Whipped Cashew Cream

My favorite recipe of the day was the whipped cashew cream. This cream (made from only 3 ingredients!) tastes rich and decadent.   I could have eaten it like a bowl of ice cream.

But it was also good as a dessert topping!

Takeaways:

I would recommend signing up for a Veg-Appeal class soon!  The instructors are passionate about plant-based, whole-foods.  They enjoyed answering questions and explaining the health benefits of each dish.  For a list of upcoming classes and events, click on:

http://www.veg-appeal.com/page11/page11.html

Their website can be found at:

http://www.veg-appeal.com/index.html

Ami Chitalia: 858.335.0623

email: info@veg-appeal.com

The post Veg-Appeal: 100% Vegan appeared first on The Fussy Fork.