Easy Barley Vegetable Stew With Tahini Yoghurt

I do this meal when I don't have time or energy to cook. When the weather gets cooler this stew makes a perfect lunch to warm and nourish you well. You can easily vary the vegetables and use basically all what you find in the fridge at the moment. This stew works especially well when you have just some old veggies to get ride off.

Easy Barley Vegetable Stew 

1 dl barley

1/2 rutabaga (cut in small cubes)

1 carotte (cut in small cubes)

1/2 broccoli & stem (cut in small)

1/2 onion

1-2 garlic

1 vegetable broth

1 tsp turmeric

2 dl water

pinch of cardamon

1 tsp ginger (grated)

salt

oil

+ vegan bacon (optional)

Heat the oil on and stir the onion, garlic, ginger, cardamon and turmeric in about 3-4 minutes. Add the carrots and rutabaga and barley stir well. Crush the vegetable broth into the pot stir and add  the water. Add the broccoli on the top, dont mix it will be best when cooked on vapor. Let simmer in low heat about 15 minutes. Mix add salt if necessary and let it cook still 5 minutes on the vapor. 

Serve with tahini yoghurt, green salade and vegan bacon.

Tahini Yoghurt

3tbsp tahini

1,5-2 dl soja yoghurt

1/2 tsp salt

1 tsp ground cumin or toasted cumin seeds

1-2 tbsp lemon juice

Mix all the ingredients. Keeps good in the fridge about 3 days. 

Vegan bacon

1,5 dl soja granules

1/2 dl oil

2-3 tbsp soja sauce

pinch of cayenne pepper

5-10 drop of smoke aroma 

(1-2 tbsp water)

Heat the oil, add soja sauce, smoke aroma and cayenne pepper. Mix well and add the soja granules. Fry until crisply about 5 m minutes. If soja is too dry add some water.