/ck/ - Food & Cooking

As a student, I've tried to save as much money as I could on food (it's common to spend around 300$ a month as a student here in Denmark).

Lately, I've been trying my luck with vegetarian dishes, and so far: I'm impressed. It's not because I'm a tree-hugging hippie faggot, but making about 1/3 of your meals without meat not only saves you money, but it has also opened up for so many new flavours and a generally healthier diet.

Does anybody have any tasty vegetarian dishes to share? (no vegan faggots).

Pic is pearl barley with pcikled onions (3-4 people):

3 onions.
300g. pearled barley.
300g. asparagus.
200-300g. mushrooms.
Apple cider.
Balsamico.
Honey.
Salt.
Pepper.
Butter.
Parmasan cheese.
1L. veg stock.

Slice and fry 2 onions until they're "glossy", add 3 tablespoons of honey and balsamico. Let it simmer down and move into a bowl.

Finely chop the last onion and fry it. Add the pearled barley and 1-2dl. apple cider and let it fry for about 5 minutes. Then add the veg stock and let it simmer 20 minutes (taste with salt and pepper). Then slice the mushrooms and asparagus and fry them in butter.

In the end you put the pickled onions and shredded parmasan cheese in the boiled barley. Serve with the asparagus and mushrooms on top.

Note: this was a vegan version (never again), so there's no cheese to thicken this.

Pearl barley risotto.

2 onions.
280g. of pearl barley.
1L. of water.
400g. of asparagus.
200g. of chanterelles.
4 tablespoons of apple vinegar.
4 tablespoons of honey.
2dl. of apple cider.
1 shallot.
Salt and pepper.

Take the onions and cut them into about 12 slices each, put them into a pan with low heat and some neutral oil - fry them until they are slightly golden. Add the apple vinegar and honey and let it all boil in, until there's almost no liquid left (this should "pickle" the onions).

Clean the pearl barley and fry the finely chopped shallot in some oil, add the barley and let it fry. Add the cider and let it boil for about 5 minutes: letting the barley soak up the apple flavour. After that you merely add water and let it boil for around 20 min. until it's risotto-like. Add salt, pepper and a final splash of cider at the end.

Finally cut the asparagus and fry them together with the chanterelles in some olive oil, salt and pepper for a couple of minutes. Finally add and knop of margarine and the pickled onions in the barley - serve with with the asaparagus/chanterelles.

If this weren't a vegan/vegetarian dish, you could use chicken stock instead of water or you could add some cheese to the risotto/use butter instead of margarine.