Scarlet Barley and Tempeh Stuffed Pepper Squash

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.
– Crystal

Butternut Squash Coconut Curry

This is a nice, quick weeknight meal.  Especially in the autumn when squashes are plentiful and cheap, it’s very economical, too.  We added way more (about 1.5 tbsp in total) curry paste than the recipe says, and of course substituted the fish sauce for more soy sauce.

The recipe can be found here.

– Crystal