Scarlet Barley is probably one of my favourite grain recipes out there! It’s got the earthiness of beets with the nuttiness of barley, it’s just a winning combo. I knew I wanted to have that with dinner and came up with the idea to combine it with some tempeh and put it in a baked squash bowl. This was really lovely and very healthy, I’d make it again.
The squash was cut in half and deseeded, then baked cut-side down on a baking sheet with a bit of water at 400° for 40-45 minutes or until soft. During this time, the tempeh was cubed and boiled for 10 minutes then drained. Steaming tempeh in this way readies it to absorb marinade. After it is drained, I drizzled a generous amount of equal parts soy sauce and white wine vinegar over the tempeh and tossed to coat. Set aside. Make the Scarlet Barley (I found the recipe for you folks who don’t have Appetite for Reduction online here
). Once the tempeh has sat for a while absorbing the marinade, give it a quick panfry with a bit of oil to brown up the cubes a bit. Once that’s done, combine with the scarlet barley, remove your squash from the oven and stuff the cavities with the mixture. Pop back in the oven for 15 minutes. Remove and serve with garlicky sautéed kale because you are a good vegan who loves their greens like everyone should.
What a plate of leftovers! We have been cooking out of Appetite for Reduction a lot, so plated here is leftovers of Mushroom and Cannelini Beans Paprikas (we used navy beans) overtop of Scarlet Barley, and Braised Cabbage and Seitan, with my favourite thing ever – kale. I love kale so much, I don’t care if it’s “rabbit food”. I like it sautéed with some garlic and salt.
Trevor’s note: The paprikas and scarlet barley combo was not only incredible, but one of the most colourful dishes I’ve ever made. It makes for great leftovers, which actually tasted better having chilled in the fridge for a day.