6 barley with tofu and spinach Recipes

pearl barley (7 1/2 oz), chicken stock, thyme sprigs, garlic, minced, salt, extra-virgin olive oil, cremini mushrooms, quartered (4 cups), freshly ground pepper, shallots, thinly sliced, baby spinach (8 cups), basil leaves , torn, chopped mint, sherry vinegar, fresh lemon juice, light brown sugar, grape tomatoes, halved, firm tofu, drained and crumbled

prep : 30 minutes, marinate : 4 hours, reduced-fat firm tofu, drained, reduced-fat italian salad dressing, yellow summer squash , halved lengthwise and cut into 2-inch pieces, orange and/or red sweet peppers, quartered and seeded, quinoa, quick-cooking barley, shredded sorrel or spinach, sorrel leaves (optional)

fresh spinach, cooked, olive oil, ripe banana, unsweetened applesauce, demerara sugar, dessert style tofu (i used sunrise soya custard flavour), vanilla, kosher salt, cinnamon, ancho chili powder (optional but nummy !), unsweetened cocoa, barley flour, oat flour, baking soda, baking powder, zucchini, shredded, chocolate chips, toasted pumpkin seeds

barley, sliced shitake mushrooms, extra-firm tofu, chopped ginger, garlic cloves, salt, baby spinach, chopped scallions, soy sauce, mirin, sesame oil