51645 simple ginger barley vegan Recipes

pearl barley, washed, chicken stock (homemade or low-sodium canned ), beef stock (homemade or low-sodium canned ), onion, chopped, celery ribs, chopped, carrots, finely diced, sliced fresh mushrooms, soy sauce , to taste, black pepper , to taste

barley, onion, chopped, butter, chicken broth, salsa, salt, pepper

vegan margarine (room temp-soft ), vegan sugar, unbleached flour, vegan egg substitute, enough to equal 1 egg, vanilla, almond extract, baking soda, salt, vegan sugar, cinnamon

vegan margarine (try earth balance or soy garden), vegetable oil, sugar, white vegan sugar, ener-g egg substitute (try ener-g egg replacer), vanilla extract (to taste), unbleached flour, baking soda, cream of tartar, white vegan sugar (for decoration and extra sugary coating)

vegan chicken strips (i prefer morning side chik n strips), apples (any variety), chopped celery, soy vanilla yogurt (or plain for an unsweetened version), vegan mayonnaise, toasted walnuts, shredded greens (i used spinach), dried cranberries (optional)

pearled barley (can use trad. or quick-cook), water, pumpkin puree, olive oil, celery salt, ginger powder, nutmeg, ground white pepper

onion, garlic clove, vegetable oil (not olive), fresh pumpkin, potatoes, wheat flour, vegetable stock, fresh thyme, cm ginger (optional), red lentils (optional)

beef short rib, beef tails or 2 -3 lbs oxtails, boneless chuck roast, vegetable oil, whole tomatoes with juice, carrot, sliced, quick-cooking barley, water, beef bouillon cubes

pearl barley, beef broth, water, cumin, garlic powder, olive oil

lentils (green or french but not red split ), barley, vegetarian bouillon (i use reduced sodium better than bouillon), chipotle powder to taste, umeboshi plum vinegar to taste

boneless skinless chicken breasts, oil, red wine vinegar, brown sugar, nutmeg, ginger, drops liquid smoke, garlic cloves, minced, mushroom pieces, onion, diced

orange marmalade, green onions, minced, lemon juice, ginger, fresh minced, soy sauce

barley flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground or freshly grated nutmeg, rice milk, pumpkin, oil, brown sugar, vanilla extract

leftover cooked rice (i like brown rice), frozen peas and carrot, morningstar farms veggie crumbles, sweet onion, diced, canola oil, low sodium soy sauce, chili sesame oil, to taste (light drizzling ), black pepper , to taste, ginger powder , to taste, garlic powder , to taste, chili flakes , to taste, salt , if desired (optional)

vegan cream cheese, room temperature (two and a half 8 oz. tubs), vegan sour cream (half of a 12 oz. tub), pumpkin (or two cups of roasted, peeled, and sliced ), unrefined sugar, vanilla extract, arrowroot or 3 1/2 tsp cornstarch, ground cinnamon, ground ginger

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

water, chicken bouillon, chicken heart, onion, celery, carrot, minced ginger, barley, pepper (optional), chili flakes (optional)

vegan butter , i use food.com banana, brown sugar, white sugar, vegan egg replacer powder for 2 egg, soymilk, vanilla extract, pumpkin puree , i used fresh but canned is ok, flour, baking soda, salt, cinnamon, ground ginger, nutmeg, mace, walnuts, coarsely chopped