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  3 Classic Vegan Thanksgiving Recipes all in one place! Roasted Maple-Balsalmic Brussel Sprouts, Sweet Potato Casserole and Lentil-Mushroom Loaf If you are expecting vegan family members or guests to sit at your Thanksgiving board, you might want to include these classic vegan recipes in your menu: (About 4 servings per recipe below-- make adjustments by doubling or tripling ingredients and increasing pan size as required). 1. **Vegan Lentil & Mushroom Loaf**: Ingredients: - 1 cup cooked lentils - 1 cup chopped mushrooms - 1 onion, diced - 2 cloves garlic, minced - 1 cup breadcrumbs - 2 tablespoons ground flaxseed - 1 tablespoon soy sauce (or a non-soy product like coconut aminos or vegan Worcestershire Sauce, etc.) - 1 teaspoon dried thyme - Salt and pepper to taste Method: 1. Preheat oven to 375°F (190°C). 2. In a skillet, sauté the onion and garlic until translucent.
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Barley-Rice Pastry Recipe for Savory Pies (egg-free, dairy-free)

baking flour mixing free photo
Delicious Barley-Rice Pastry for Quiche and other Savory Pies
This recipe is in memory of its creator, Wyona Hertwig, who was
a lovely human, a splendid baker and vegan cook, and an artist.




MIX TOGETHER in BOWL:

*1/2 C. Barley Flour
*1/2 C. Brown Rice Flour

WHIZ TOGETHER:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt

STIR above into Flour Mixture, mixing lightly.

PAT into pie plate
PRICK with a fork.

BAKE at 400F for 10 minutes until golden brown
FILL with any savory quiche or pie filling such as this vegan broccoli-mushroom quiche recipe

Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.

Other Recipes of Wyona's that 
highlight barley as an ingredent include:








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