Barley dinner idea
Hola guys, my nome is Elisabetta and welcome to Italy for breakfast! The recipe of today is a me al prepared with barley, a courgette cream, and mushrooms.
Down here I leave you the ingredients for the recipe:
200g barley
2 courgettes
70g robiola cheese
Mint leaves
Olive oil
300g mushrooms
Salt
Black pepper
Mix of seeds
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Vegan Cooking Class - ITALIAN MENU {Pearl Barley Risotto - Pasta Puttanesca}
Hello everyone, welcome to my Plant-Based ITALIAN cooking class experience, introducing two delicious and healthy Italian dishes.
(Full recipe links below and you can print shopping lists)
MENU
1. Pasta Puttanesca, tomato, garlic, caper, olive, parsley, seaweed, and chili.
2. Pearl barley risotto, wild mushrooms, pumpkin, pesto, and walnut Parmesan.
These are two classic Italian dishes in a 100% plant-based version. I will demonstrate the technique of how to make vegan Parmesan and pesto.
Coming into Autumn time, a nice comforting risotto will make a good addition to your menus. I will explain how you can make vegan risottos from different grains.
Here is a link to the RECIPES for this cooking class.
I suggest printing them out so you can read them easily in the kitchen.
You can generate a SHOPPING LIST from the RECIPE link above.
Cross off what you already have in the kitchen and regenerate the shopping list - print or download and start assembling the ingredients.
Get as much of the ingredients ready before the class and organize your kitchen so it's easy to cook in. If you have a sous-chef helper that will be great.
Organization is the name of the game - give yourself plenty of time to get set up, so you will have a smooth and fun cooking experience.
Happy cooking!
Jamie
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Vegetarian Recipe - Barley Vegetable Soup
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Here is a vegetarian barley vegetable soup recipe.
DISCLAIMER: This video is for educational and informational purposes only. While we have tried to ensure that the information is sound and accurate, we cannot guarantee its accuracy. The information in this video should not be substituted for professional medical advice and opinions. If you are experiencing any ailments, serious or otherwise, always seek professional medical treatment and advice.
Pearl Barley Risotto in Savory Spinach Sauce
Recipe by Nancy Montuori
Prepared by Derek McCormack
Camerawork by Lynn McCormack
Music by Shane Ivers (silvermansound.com)
Vegetable Barley Soup
This vegan vegetable barley soup is a crowd pleaser! It is hearty, nutrient dense, delicious, and it makes a large batch. Loaded with veggies, barley, garbanzo beans, mushrooms, green beans, peas, and more! If you're looking to meal prep for the week and you want something warm and satisfying, that will keep you feeling energized throughout the day, I got you.
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Vegetable Barley Soup Recipe
1 tbsp olive oil
1 medium onion, diced
2 carrots, thinly sliced
2 stalks of celery, thinly sliced
8 oz mushrooms, sliced
2-4 cloves of garlic, minced
8 cups vegetable broth (I used vegetable better than bullion)
1 (15-oz.) can of garbanzo beans, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup of pearled barley
1 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
2/3 cup of frozen peas
1/3 cup chopped fresh parsley leaves
salt and pepper to taste
Start by prepping all your fresh vegetables.
Heat olive oil in a large stock pot over medium heat.
Add onions, carrots and celery. Season with salt and pepper, and cook until the onion is translucent. About 5 minutes.
Turn heat up to medium-high and add mushrooms; cooking until they are lightly browned.
Stir in garlic for about 30 seconds, stirring constantly.
Add chickpeas, tomatoes, barley, green beans, broth, basil, oregano, and the bay leaf.
Bring soup to a boil then reduce heat to a simmer and cover for 30 mins.
After the 30 mins, add peas and fresh parsley.
Check to see if it needs any more salt and pepper and remove from heat.
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Vegetarian Barley Casserole Recipe - Healthy Vegetarian Recipes On Video
Recipe:
This vegetarian barley casserole recipe came about because of the lack of a stove in the hostel Phil and I are staying at in Florence, Italy. With no heat in our room, we needed something hot for dinner and although an oven takes longer it can make for some fantastic healthy vegetarian recipes. I put together this dish by starting with some barley, an onion and some gorgeous Italian tomatoes. Slow roasting the barley makes it so soft, and it absorbs the wonderful flavor of the Italian herbs and Tuscan vegetables. My special addition was a flavorful balsamic vinegar that brought everything together - you can't leave it out!