MORE FRUIT AND VEG Part 4: Mains - BUTTERNUT SQUASH AND BARLEY BARLOTTO

MORE FRUIT AND VEG
Part 4: Mains
BUTTERNUT SQUASH AND BARLEY BARLOTTO

Main meal of the day, whether you have it at midday or evening, is a great opportunity to load up on some veggies and fruit too. I aim is to get around 10 (preferably more) portions every day. My evening meal is the last opportunity to meat my quota. There are so many ways to get plenty of veg into your meals. Soups and stews can easily add up to several portions without even trying. Experiment with curries, veggie burgers or loafs, roasted veggies mixed with grains and pastas, chips (fries) made out of roots, and of coarse don’t forget the greens they are great in just about any dish. A big salad on the side and something fruity for dessert; it is hard not to get all the fruit and veg you need on a plant based diet.

It wasn’t always this plant strong. I grew up eating the normal Czech diet, which is rich in meat and potatoes with veggies taking on a rather insignificant role. However we had quite a few vegetable based dishes too. There is a great array of vegetable dishes in the Czech culinary tradition. Unfortunately these are usually considered too simple to be served to guests. Simple very often means very delicious.

There was a time when I wanted to get away from the usual and explore the food my grandmother grew up with. I loved the discovery and she loved the memories these dishes brought to her. She grew up on largely meatless diet, her family could only afford to have meat once a week. She gave me a superb grounding in vegetarian cooking without even realising it. She showed me how easy it is to use veggies or grains as a base of a dish. She always made a simple salad, or just cut up raw veggies on the side. Her food was fantastic every time even if it consisted of only few ingredients that many would find uninspiring. I am sure she would enjoy my butternut squash barlotto.


BUTTERNUT SQUASH AND BARLEY BARLOTTO

This is creamy like an Italian risotto without the cheese and butter. You can just serve a whole bowl of it or as I did top some large roasted portobello mushrooms with it. Looks impressive enough to serve at a dinner party.

I considered adding some nutritional yeast flakes to the cashew sauce but decided against it because I didn’t want anything to overpower the gorgeous butternut squash flavour. You can add 2 Tbs if you wish.

Green salad on the side is a must, rocket works great with the sweet squash.

Serves 4-6 (or 8 if used as a stuffed mushroom starter )


barlotto2

ingredients
200g (1 cup) barley
1 medium butternut squash
1 Tbs olive oil separated (2 x 1/2 Tbs)
1 onion, finely chopped
1 garlic clove, finely chopped
8 sage leaves, roughly chopped
1/2 (70g) cup cashews
1 1/2 cup water
1 cup roasted butternut squash
salt + pepper

method
  1. If you can soak the barley overnight or at least for several hours. Drain.
  2. Cook the barley in plenty of vegetable stock or seasoned water for 15-20 min. If not soaked the barley will take roughly twice as long. Test it, it should be swell up, be soft with bit of a resistance. It kind of pops between your teeth, but shouldn’t be hard. Drain and set aside. This can be done while ahead.
  3. Peel your butternut squash, cut into bite size pieces. Place onto a baking sheet lined with greaseproof paper and coat with 1/2 tbs of olive oil. Roast till cooked through and starting to caramelise around the edges. Set aside.
  4. In a large saute pan with high edges heat the other 1/2 of olive oil. Add the onion and garlic and gently saute till soft. Add the sage and cook for about 1 minute.
  5. While your onions are sauteing, place 1 cup (250ml) of the butternut squash, 1/2 cup of cashews and 1 and 1/2 cup of water in a blender. Process till smooth.
  6. When onions are soft, add the barley and rest of the butternut squash to the saute pan. Stir together and heat through, you can add some water if the barley starts sticking.
  7. Add the cashew nut sauce to the barley mixture, stir through and heat up together. You are aiming for creamy but not too soupy texture. Season and serve.
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