Friday, January 18, 2013

vegans anonymous...

i can't believe i am admitting this...but my mom & step-dad have become vegans. yes, you heard me correctly. i can't believe i am related to vegans either, says the girl who can't live without medium rare steaks. they announced this just after thanksgiving to our shock & horror. and while i've given them A LOT of shit for it, i've come to accept it. i'm even taking them to dinner for my mom's upcoming birthday to this vegan restaurant, true bistro...not going to lie, their menu actually looks delicious. and i mean hell, my favor president of all time is now a vegan, soooo, maybe i can live with this.

i know i've blogged about these cookbooks before, but my boss just brought in this barley & pomegranate salad he made from plenty and it was delicious...and if i'm not mistaken, it appears to be vegan???...

Barley and Pomegranate SaladServes 4
1 cup pearl barley
6 celery stalks (leaves picked and reserved), cut into small dice
¼ cup olive oil
3 tablespoons sherry vinegar
2 small garlic cloves, crushed
⅔ teaspoon ground allspice
salt and black pepper
3 tablespoons chopped dill
3 tablespoons chopped parsley
seeds from 2 large pomegranates.
1. Rinse the barley with cold water, then place in a medium saucepan and cover with plenty of fresh water. Simmer for 30 to 35 minutes, or until tender but still with a bite.
2. Drain the barley and transfer to a mixing bowl. While it is still hot, add the celery, olive oil, vinegar, garlic, allspice and some salt and pepper. Stir, then leave to cool down completely.
3. Once cool, add the herbs, celery leaves and pomegranate seeds and mix in. Taste and adjust the seasoning to your liking; then serve.

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