vegan

Wild Mushroom Soup with Barley

Book page Written with a loving hand by kitt some time around 08:27 on 10 June 2018

The combination of barley and mushrooms is an Eastern European favorite, and this soup makes the best of both ingredients by layering the flavor with three kinds of mushrooms. Be sure to use pearl barley for the best results. For a soy-free version, omit the soy sauce and use a soy-free sauce (purchased or homemade]) or add some soy-free vegetable broth base or additional salt.

SERVES 4 TO 6
SLOW COOKER SIZE: 4- TO 6-QUART
COOK TIME: 6 HOURS ON LOW
SOY-FREE OPTION

Guacamole

Book page Written with a loving hand by kitt some time around 14:08 on 21 February 2018

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced