Rhio's "Neat Loaf"
2 cups sprouted, hulled barley
2 cups soaked walnuts
1/2 red bell pepper
1/2 stalk celery
1/4 onion
1-2 garlic cloves
1 tsp. poultry seasoning
Bragg's Liquid Aminos
Put barley and walnuts into food processor with "S" blade for 15 seconds and set aside.
Process veggies. Add to barley-walnut mixture with seasoning and mix well.
Cut tops off of green peppers and stuff with Neat Loaf.
Keeps in fridge for 2-3 days.
Rhio's Sun-dried Tapenade
1/2 cup Kalamata Olives
1/2 medium onion
1/2 cup soaked, sun-dried tomatoes (saok 1 hour in enough water to cover)
1 garlic clove
2 TBS. capers, soak overnight in distilled water
1/2 lime, juiced
1-2 oz. olive oil
Pit olives and soak overnight in room temp in distilled water to remove the salt. Next day rinse and drain olives and capers.
Process all ingredients as fine as possible.
Yield 2 cups: Keeps well for up to a month in the fridge.
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These are fantastic!!! Love the tapenade. I'd like to try with a red, yellow, or orange bell pepper next time (it's just a personal preference of mine, I like the sweeter peppers).
ReplyDeletei always find that sprouted beans or grains (not nuts, seeds or veggie sprouts) tend to be quite starchy or grainy or chalky? this distracts from the taste for me, although i do like other sprouts. nonetheless, i want to have sprouted grains and beans and so will keep using them in recipes. other than that, i liked the texture and the topping and the dish on the whole..
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