I have a problem. I love veggies. So, I get carried away and buy way too many. Then I have to think of ways to use them while they are still good. This leads to a very full freezer. But it does make work lunches easy. Just choose, grab and go! This recipe was inspired by bell peppers being on sale and me buying too many. As are most of my recipes, it’s quick and easy.
2 Bell Peppers, either green or red
2 cups Barley, cooked
2 cups Veggies, diced and sautéed in olive oil and seasoned with your choice of spices. In addition to salt and pepper, I like to use oregano, thyme, rosemary and cayenne.
2 cups Cashews
1 cup Water
2 teaspoons Nutritional Yeast
1 teaspoon Miso
1 teaspoon Salt
1 Tablespoon Vinegar
Cut peppers in half, and scoop out seeds. Bake at 350 for about 15 minutes, or until about half done.
While the peppers are baking, blend the cashew sauce ingredients together. If you don’t have a Vitamix, soak the cashews a few hours
Mix the barley and veggies together and stir. Bake another 15 minutes. Top the peppers with the cashew sauce and bake another 10 minutes. Remove, and plate.