No Autumn theme is complete without a filling, warming stew. This particular one is so hearty, warming and comforting, that the addition of meat would simply be unnecessary, considering it packs such a punch of flavour without it. The hour of slow cooking does its magic, and the flavours intensify throughout. You dont even have to do much, you just add in your veggies batch by batch, and then let it do its thaaang! At the end, not only are you super warm and happy on the inside, but you’re totally proud, realizing you’ve just made something taste so good!
The portobello mushrooms are what give the dish “meatiness” while the swede gives the bite, and the thyme and rosemary those wintery flavours. The pearl barley was added in this recipe because it complements the textures perfectly – it adds that “chewy” dimension to it. Not only that, but pearl barley has been deemed one of the worlds healthiest foods, containing molybdenum, manganese, dietary fiber, selenium, copper, vitamin B1, chromium, phosphorus, magnesium and niacin. *Breathe* And thats just the barley, i cant even be bothered to write the nutritional benefits of all the other vegetables and herbs that are in the actual stew! Swede for example is an underrated and relatively unused superfood, which is seasonal and yummy at the moment.
Serve the warm stew on top of the pearl barley, with a crispy green salad to add crunch. Have some warm fresh bread on the table, to soak up any lovely juices left on the plate. A great choice for a cruelty-free sunday dinner!