Recipes • NZ Vegetarian Society

Ingredients

• ½ cup pearled barley
• 150ml water
• 1 red onion, diced
• ½ leek, halved and sliced
• 2 mushrooms, diced
• 2 garlic cloves, thinly sliced
• 1 carrot, diced
• 1 parsnip, thinly sliced
• 1 potato, cut into small cubes
• ¼ cup olive oil
• 1 x 400g can tomatoes
• 1 tsp vegetable bouillon powder
• 1 litre water + soaked barley
• 1 Tbs fresh ginger, grated on a microplane
• ½ cup quinoa
• ¼ cup wholemeal spaghetti, broken into pieces
• 5 sprigs fresh coriander, leaves removed and finely chopped
• 2 tsp extra virgin olive oil, per person
• 1 Tbs grated parmesan (try Angel Food’s dairy-free parmesan) per person