Salisbury.Fake dinner, food

Lentil Quinoa Patties

_MG_8751 (2)

 

A quick note before we get to the recipe: these patties are basic for the reason they can be used in many different ways.  You can easily customize them.  I will probably use some for taco “meat” later this week, and I’ll probably use some as “meat” for a spaghetti type sauce.  I wanted to have something basic and easy to make so I can have it on hand in case I needed to make something quickly.  These patties also freeze fairly well, but they will be crumblier once thawed out.

Ingredients:

2 cups cooked green/brown lentils (I cooked mine in Better than Bullion’s vegetable base)
1 1/2 cups cooked quinoa (Again, cooked in Better than Bullion’s vegetable base)
1/4 cup vital wheat gluten
2 tbsp oil of choice
salt and pepper to taste

Method:

Mash the lentils most of the way, leaving some for texture.  Stir in the quinoa, gluten, oil, and salt and pepper if using.  You can also use a gluten free binder if you’d prefer.  The gluten just helps hold the mixture together.  Measure out 1/3 cup portions onto a parchment lined baking sheet and form into rounds.  Bake at 375* F for 12 minutes, then flip and finish baking for another 7-10 minutes until both sides are slightly golden and the patties don’t squish when lightly pressed.  Cool completely on a wire rack for maximum crispiness.  Store in the fridge for up to a week, or freeze for up to a month.

Dressing for the salad above (not pictured, it wasn’t pretty):

2 tbsp peanut butter
1 tbsp maple syrup
2 tsp Sriracha hot sauce
2 tsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/4 tsp ground ginger
dash each of garlic and onion powder, black pepper
Splash of water to thin it out if desired

Whisk all ingredients together in a small bowl and pour over the salad.

Salisbury.Fake baking, food

Rye Bread

_MG_8539 (4)

If you’re after a hearty brown bread, this is it.  I’ve made a lot of bread in my life, and this is by far my favorite in terms of flavor.  I admittedly underbaked mine, so I recommend going to 40-45 minutes when baking, but the result is a chewy, delicious bread.

Another note: the coarseness of the rye will rip the gluten strands during kneading, but that’s why we add extra all purpose flour.  You could do this with bread flour, but I’d test the dough after the 3 cups are added.  You could also add in 2 tbsps of vital wheat gluten if you don’t have bread flour, but I didn’t use it in this recipe because I don’t know who all has such an ingredient.

The coarser flour tends to hydrate faster since there’s not as much gluten in it, so combining the white and the rye flour helps balance.  Test your dough after adding three cups and add in the fourth cup during the kneading process if you notice it’s still too wet.  I think in total I had 4 and 1/3 cups flour.  It might be different for you, though.  The dough should be slightly tacky, but not sticky.

Ingredients and Method:

1 tbsp + 1 tsp yeast (active dry)
2 cups warm water
2 scant tsps sugar

Combine these into a large bowl and whisk to dissolve the sugar and yeast.  Let sit for 10 minutes–really do let it sit for ten minutes.  The yeast needs time with this type of bread.

2 tbsp melted butter (I used plant based)
1 tbsp kosher salt
2 cups rye flour
3-4 cups all purpose flour

Stir in flours, salt, and butter, and mix until a dough forms.  Once dough forms into a ball, move to a well floured surface and knead for 10 minutes, adding more flour as needed to prevent dough from sticking to the surface.  This part could also be done in a stand mixer, but as I make bread by hand, I don’t have time measurements for how long to let it go in a mixer.  The dough should spring back when gently pressed.

Set dough in a bowl in a warm place, loosely covered, until doubled in size.  Since it’s a heavier bread, it’ll take longer than an hour.  Mine took about 1 hour and 45 minutes.

Gently fold dough out of the bowl onto a clean surface, floured if dough is tacky, and divide into loaves.  Grease loaf pans and let rise again for 45 minutes.  Preheat the oven to 400* F in the last fifteen minutes of the rise time.  Bake at 400 for 5 minutes, and then lower the temperature to 375 to finish baking.  This bread will take a bit to bake.  I recommend checking it at the half hour mark, but it’ll probably take closer to 45 minutes.

Remove from pans and let cool completely on a wire rack before slicing.  Makes 2 loaves.

Salisbury.Fake breakfast, food

Sorghum Goji Berry Pancakes

_MG_8338 (2)

Note: These pancakes are a little drier than normal ones, but that’s what toppings are for.  I used butter and syrup, which worked fine, or you could use stewed berries or whatever you like for your pancakes.

Ingredients:

2 cups sorghum flour
1 1/2 cups plant based milk (I used soy)
2 tbsp neutral flavored oil
1/2 cup dried goji berries
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt

Method:

In a medium sized mixing bowl, whisk together the flour, sugar, baking powder, and salt.  Add the goji berries, and stir through.  Add in the milk and oil, then stir till everything is just combined.

Heat a tablespoon of butter, vegan or otherwise, in a small frying pan.  Once the butter is melted and the pan is hot, scoop about a 1/3 cup of the batter into the frying pan.  Cook until the bottom is set, and small bubbles form on the top.  Flip and cook for about a minute, two minutes more, and remove to a plate while you cook the rest.

This batter made 7 pancakes, which is indeed an odd number, but you could use a 1/4 cup when cooking and make more.  Or, double the recipe.  Store leftovers in an airtight container in the fridge and eat within three days.

Salisbury.Fake dinner, food

Vegan Lasagna Roll-Ups

_MG_8330 (2)

Hello!  This week? Lasagna roll ups!  These are about the same amount of work as a traditional lasagna, but they’re individually portioned, making for easier serving and portion control.  Serve with salad for a complete meal.  See my notes at the bottom for clarification on ingredients.  Otherwise? Let’s get you rollin’.

For the tofu ricotta:

1 block of firm tofu, drained and pressed*
1/4 cup nutritional yeast
2 tbsp maple syrup
2 tbsp plant milk (I used oat)
1 tsp  salt
1/2 tsp each garlic and onion powder
1/4 tsp citric acid*

For the “meat” sauce:

1 cup of TVP*
1/2 cup of vegetable broth
1 15 oz can of tomato sauce
1 tsp of dried basil
1 tsp of dried oregano
1/2 tsp of salt
1/2 tsp of black pepper

Boil water and prepare 6 lasagna noodles according to package directions, cooking to al dente.  The pasta will finish cooking in the oven.

In a food processor, crumble the tofu and then pulse for about ten times.  Add in the remaining ingredients and process till the mixture is smooth.  Adjust for seasonings if you want more salt or more pepper, or add in more nutritional yeast if you’d like.  Honestly, this “ricotta” is the closest tasting to actual ricotta I’ve had yet, so I recommend making it as listed above.  Once it’s combined with the sauce and the pasta, the flavors work really well together.

In a small mixing bowl, combine the TVP and the vegetable broth and allow to rehydrate for about ten minutes.  Add in about 3/4 of the can of tomato sauce, and add in the remaining ingredients.  Combine, and set aside.

For the rolling, I used a baking sheet to hold the pasta so I wouldn’t make a mess on the countertop, but you don’t have to.  You’ll need a smaller baking dish for this, since there’s only six servings in this recipe.  I recommend glass.  If you want to make more, simply double the recipe and use a bigger baking dish.

Once the pasta is al dente, drain and return to the pot.  Take one noodle and lay it flat on the baking sheet (or countertop).  Spread the ricotta down first, using about 1/3 of a cup per noodle.  Spoon on some of the sauce, again about a 1/3 of a cup.  Roll from the bottom up, and place in a well greased baking dish.  Repeat with the remaining pasta till all is used.  You might have some ricotta left over.  Simply store in an airtight container in the fridge for up to five days.  Use the remaining tomato sauce in the can by mixing it with any leftover sauce in your mixing bowl.  Spoon onto each roll up.

I put some Daiya mozzarella style shreds on top of my roll ups, but you don’t have to.  Bake at 375* F for about 25-30 minutes.  Serves six.

You could also get this prepared and then freeze until ready to use.  I’d recommend only for a maximum of three months, though.

*Notes*

Ricotta:  Draining and pressing the tofu is a big step for this.  I usually don’t press my tofu, just squeeze as much water out as I can, but for this I pressed it.  Doing so gets rid of even more excess water and won’t make the tofu runny.  I also used citric acid because I didn’t want the flavor of lemon in my ricotta.  You absolutely don’t have to go out and buy citric acid to make this.  Use a tablespoon of lemon juice, or two teaspoons of apple cider vinegar instead.

Sauce:  Instead of TVP, you can use frozen “beef” crumbles, such as Gardein, etc.  Brown the crumbles first, though, before mixing into the sauce.  You can also use a jarred sauce you know you like instead of making the sauce above.  Personally, I don’t enjoy chunky sauces.

Salisbury.Fake dinner, food

Seitan Roast with Sides

Hello!  Happy new year!  I hope you are doing well, and I hope your food goals are going well, too.  If you’re participating in Veganuary, congratulations, I hope you succeed.  I also like to remind myself that when I’m trying a new thing and I have a slip up, it isn’t the end of everything and I just pick up where I left off.

This post is a long one, but I wanted to start the year out with a bang.  It’s all mostly recipes with a few notes for one or two of the recipes.

That said, let’s just get right in to the recipes.  Seitan roast, warm fennel and apple salad, ginger carrot and red cabbage salad, and a pomegranate reduction for the roast.  There’s also peas on the plate, but I just steamed those.  If you need a recipe for steamed peas, please let me know.

_MG_8248 (5)

Seitan Roast

Note: if using plain vegetable broth/stock, add in more salt than you think you might need.  Seitan is very easily bland, so adding in about 2 teaspoons of salt will help make it not be bland.  I know that sounds like a lot, but you’re making up the difference from a bullion cube or paste.

Ingredients

Dry:

2 1/2 cups vital wheat gluten (no substitutes, sorry 😦 )
1/4 cup nutritional yeast
1 1/2 tsp each garlic and onion powder
2 tsp black pepper
1/4 tsp salt (see note if using vegetable stock instead of water)

Wet:

2 cups warm water
2 tbsp oil of choice (I used olive)
1 heaping tbsp bullion paste or 2 bullion cubes (I use Better than Bullion No Chicken base)
1 tbsp white wine vinegar (or regular white vinegar)
1 tbsp maple syrup or other liquid sweetener

Method

Whisk dry ingredients together to distribute everything equally.  In a separate bowl (or, like I do, use a glass measuring cup), mix together the wet ingredients.  There will be separation of the oil, so don’t worry, it’s normal.  Add your wet to your dry and stir to combine.  A soft dough should begin to form.  This will be wet, but it shouldn’t be shaggy (where it easily pulls apart and stringy).  Once you get a ball to form and all of the vital wheat gluten is mixed in, start kneading inside the bowl.  Knead for about 2-3 minutes, or until it becomes a bit firmer.  You shouldn’t be able to pull it apart very well at all at this point.  Let the dough rest for about five minutes.  Press the dough into a rectangle (I did this on a baking tray for easy counter clean up) and then roll into a log.  Wrap in parchment as tightly as you can without ripping the parchment.  Roast at 325 degrees F for one hour in a roasting pan  with 1/4 cup of water in the bottom.  I used foil balls to elevate the seitan above the water so it wouldn’t soak into it.  It will act as steam though, so it will evaporate a little as the seitan cooks.  Let cool for about half an hour so the seitan can set.  If it gets too cooled down, slice the seitan and then warm in a skillet with some butter or oil till golden brown.

Freeze leftover seitan in portions for up to 3 months.  Leftovers can be used for anything you’d like, really.

Warm Fennel and Apple Salad

Note: Slice the apple while the shallot is browning in order to lessen the oxidization of the apple.

Ingredients

1 bulb of fennel, thinly sliced
1 Granny Smith apple, thinly sliced
1 shallot, minced
Juice of 1 orange
Salt and Pepper to taste

Method

In a large skillet, melt 2 tbsp butter (or use oil).  Cook the shallot till it browns, then add in the fennel and apple.  Cook down for about 5-7 minutes, flipping every now and then to ensure even cooking.  Add in orange juice and salt and pepper and continue cooking for another 3-4 minutes.

Ginger Carrot Red Cabbage Salad

Note: This is a small batch worth because I didn’t want to make too much since it’d be me eating most of it.  To make a full head of cabbage, just double the dressing recipe.  I know it might not seem like enough, but trust me, it will be.

Ingredients

1/4 of red cabbage, shredded
1-2 carrots, shredded

Dressing:
1/4 cup red wine vinegar
1/8 cup olive oil
1 1/2 tsp ground ginger
1 tsp lemon juice
salt and pepper to taste

Method

In a medium bowl, toss together the carrot and cabbage.  In a small bowl, whisk together the dressing ingredients until thoroughly combined.  Pour over the carrot and cabbage and toss until salad is coated.  Set in the fridge until serving.

Pomegranate Reduction

In a small saucepan, bring 8 ounces of pomegranate juice and 1/2 tsp of maple syrup to a rapid boil, then lower the heat to a simmer until liquid reduces by half.  Mixture will thicken as it cools.  Spoon over seitan roast at the table, or can be used before slicing the roast.

Salisbury.Fake baking, dessert, food

Cherry Bars

_MG_7883 (2).JPG

These are pretty straightforward.  Cherries are delicious and good for you.  Here we go:

For the base:

1 cup unbleached all purpose flour
1 scant cup oat flour
1/2 stick vegan butter (4-5 tbsp)
1/4 tsp salt
1/2 cup soy milk (or other plant based milk)
1 tsp each vanilla and almond extract
1/2 cup sugar

Combine the flours, butter, salt, and sugar till mixture is sandy and holds together when you press it.  Add in the soy milk and extracts and stir till a dough forms.  It should be slightly tacky, but not wet.  Set in the fridge to rest for about half an hour while you prepare the filling.

For the filling:

3 cups cherries, pitted and halved
1 cup blackberries + 1 tbsp sugar, pressed for juice
1 orange, zested and juiced
1 cup water
1 1/2 tbsp cornstarch

In a saucepan, add the cherries, blackberry juice, orange zest and juice, and water.  Cook till the cherries are tender and easy to mash.  Mash a few times, but leave enough whole for texture if you’d prefer.  Make a slurry with some of the juice and the cornstarch.  Add in the slurry and cook till thick.  If it’s too thick, add in a little more water, or orange juice if you’d prefer that.

To assemble the bars:

Cut the dough in half and roll into either 8×8 squares or 9×9, depending on the size baking dish you have.  Place one square on the bottom of the baking dish, and then layer the filling on top.  Place the other square on top and gently press it down to make sure it’s covering the filling.  Don’t apply too much pressure, though, so it doesn’t make the filling come up over the sides.

Bake in a 325* F oven for 30 minutes, or until the top is golden brown.  It won’t get too much color on it, so be careful not to over cook.

Cut into bars and serve.  These will last in the fridge for a week after baking, stored in an airtight container.

Salisbury.Fake baking, dessert

Vegan Brownies

A couple of notes with this recipe, and then I’ll let you get right into it.

65283923_2082566425379090_6239461559706320896_n
photo by c.m.k.

This has a couple of add-ins, and while I know not everyone is fond of add-ins, I recommend you include them.  These brownies are super rich and need something to balance that out.

The main fat source is vegan butter.  I don’t recommend substituting anything for it.  Coconut oil will not have the same consistency required for this recipe.

And with that? I give you brownies.

 

Ingredients:

10 tbsp butter (used earth balance)
¾ cup cocoa powder
¾ cup white sugar
¾ cup brown sugar, loosely packed
1 cup flour
3 flax eggs
3 tsp vanilla
½ tsp cinnamon
½ tsp salt
2 tsp baking powder
1 cup walnuts, roughly chopped
1 cup chocolate chips/chunks

Method:

Melt butter with cocoa powder, white and brown sugar till grainy. Add in the flax eggs and mix till gloopy. Add milk and mix thoroughly. Add remaining ingredients and mix till combined. Pour into greased baking dish, or parchment lined dish, and bake at 350 F for 45 minutes.

These will be gooey, but 100% worth the wait.  The cinnamon balances out the super sweetness of the rest of the ingredients, so I strongly suggest using it.  A little goes a long way.

65448779_886846051674449_3745048715736383488_n
photo by c.m.k.
Salisbury.Fake dinner, food

Vegan Carbonara with Tofu Pancetta

65112512_343438199671187_7157521479335149568_n
photo by c.m.k.

Happy Friday!

Today we’re talking carbonara.  Minus the eggs.  I’ve tried other recipes before, and found they lacked the same mouthfeel straight-up carbonara has, and I think I’ve cracked the code.

The secret to this sauce is aquafaba.  Using that mimics the feeling eggs give this sauce.  Add a few other flavorings and you’re all set for a classic good time.  We’re not going to go into a huge story here, just the recipe.  Perfect for a quick lunch or midweek dinner.  Serve with a salad on the side, and you’ve got an easy entertaining meal for friends on the weekend.

Vegan Carbonara

1 1/3 cup aquafaba
1/2 cup unsweetened plant milk
1/2 cup nutritional yeast
1/4 cup olive oil (or other neutral flavor)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt (or to taste)
1/2 tsp white miso paste (optional, but highly suggested)
1/2 tsp black pepper (seems like a lot, but please feel free to use to your preference)

Heat aquafaba to simmering.  Add in remaining ingredients and heat to a slow boil.  Reduce back to a simmer, and allow to simmer for fifteen minutes.  Add sauce to al dente pasta and continue cooking till pasta has absorbed sauce.

Tofu Pancetta

1 block of extra firm tofu, drained and pressed

65296270_2363877826991675_8328824026629668864_n
photo by c.m.k.

2 tbsp liquid smoke
1 tbsp worcestershire sauce (vegan friendly)
1/3 cup soy sauce/tamari
black pepper to taste
2 tsp sweetener of choice (I used maple syrup)
3 tbsp oil for frying

Small dice the tofu into cubes.  Mix marinade (liquid smoke, worcestershire sauce, soy sauce, sweetener, black pepper) in a shallow baking dish.  Add tofu and allow to marinate for at least thirty minutes, but longer is fine.  I’d say overnight if you can manage it.

Line on a baking tray and bake for 15 minutes at 375* F.  Let rest for a few minutes before tossing in a skillet with reserved 3 tbsp oil, 2 tbsp soy sauce, 1 tbsp worcestershire sauce, and 1 tsp liquid smoke.  This just seals in more flavor.

Serve with your carbonara for a bit of salty crunch with your pasta.  If you don’t want to use all of the pancetta for your pasta, it works well on top of salads, and could also be used as bacon bits for potatoes.

I hope you enjoy!

Salisbury.Fake breakfast, food

Blueberry Granola

When I have down days, I automatically seek comfort in food.  This isn’t a bad thing, necessarily, but it’s important to reach for the right kind of food.  Lately, I’ve been eating dairy again, which I don’t judge myself for, because judging myself is something I’m pretty good at without worrying about the food I eat.

444A110F-EB84-400C-BF92-FCCF37412AC2
Photo by Chelsea M. K.

The importance of loving myself and self care through food is quickly becoming a topic I struggle with and I end up making some rather unpleasant discoveries about myself.

It makes me ask questions like why do I seek comfort in food?  Especially dairy, because as I’ve gotten older, dairy has increasingly bad after-effects on my system.  Yet, I can spend an entire day eating one pizza, and then the next day feel like a garbage can, but then eat macaroni and cheese.

The truth is, it’s easy comfort.  It’s conveniently comforting.  I find myself reaching for the foods I like without thinking of the consequences because it’s easy to ignore those things when I’m trying to find comfort.

So, what is the solution?  I know what I’m going through is not new.  It’s not a new thing for a lot of people.  So, how do I solve my problem?  The solution is to find comfort in something other than food.  Easier said than done.  As the days become more stressful, and the hours at work ramp up to overtime, convenience food is always going to be a thing.

The solution then needs to be a healthier comfort food, right?  Yeah, but I don’t like hummus that much to be eating it after work on days that I had a struggle.  I want something fast and easy.

7CC78E80-46DB-414E-AAE7-AD0A1D05573C
Photo by Chelsea M. K.

I did sign up for Thrive Market and they have a lovely smattering of vegan friendly snack and convenience foods, but that again presents a problem for me, because while it’s dairy free, vegan, whatever, it’s still a snack food. The solution is to make food the last resort for comfort when I’m having a bad day.

I love to read, and I write fiction, too.  My options for creativity are somewhat limited where I live, but that doesn’t mean I give up completely on what I love to do. The key is to believe the level of satisfaction will be the same as a bowl of macaroni and cheese.  Or a slice of pizza.  Reaching into that well of colorful visions of the future, what I could be, using that to distance myself from what bothers me will be the eventual goal to achieve. 

Food can still be a happy thing.  It should absolutely be a way to show I care about someone, or a way to help me feel happy.  But it should not be my only source of happiness.  With that, let me give you a gentle recipe, something small to provide a little bit of joy when you have breakfast, or when you need a quick, easy snack before heading out to live your best life.

Granola is not a glamorous food.  It’s probably not even that comforting.  But what it does offer is texture and crunch on top of smoothies, and it can be nutritious depending on how it’s made.  It’s simple and easy.

D54A4955-DA47-48F6-8D78-B2A35C236FDA
Photo by Chelsea M. K.

Blueberry Granola

Recipe yield: about 4 cups
Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes, plus cooling

Ingredients:

3 cups rolled oats
2 cups nuts and seeds of choice
(I used raw, chopped almonds and pumpkin seeds)
3/4 cup dried blueberries
1/2 cup maple syrup or agave (I used a combination of both)
1/4 cup coconut oil, melted
1 teaspoon vanilla
1 teaspoon kosher salt
1/2 teaspoon cinnamon

Method:

  1. Combine dry ingredients, minus blueberries, in a large bowl till evenly distributed.
  2. In another bowl, whisk together wet ingredients, making sure the oil is combined with the syrups well.
  3. Stir wet into dry until all of the oats are coated.
  4. Line a tray with either parchment, foil, or a silicon baking mat, and bake in a 300 degree oven for fifteen minutes, stir, and then bake for fifteen more minutes.
  5. Remove from the oven and place tray on a wire cooling rack.  This will help air circulate under the tray and help it cool.  Stir every now and then, as the granola will harden as it cools.
  6. Add blueberries and toss to distribute once granola is completely cool.
  7. Store in an airtight container for up to two weeks.

Use on top of yogurt, smoothie bowls, or eat as plain cereal.

Salisbury.Fake dinner, food

Fall Reflections and Chili Recipe

One of my favorite things about autumn is how peaceful the world seems to get.  I know election season just happened, and that’s not exactly peace-bringing.  But I find myself more reflective, and I feel like the rest of humanity kind of relaxes a bit, too.  It’s always a bit weird to think about relaxing with major holidays coming up, but I feel more gentle towards my fellow humans.

Another of my favorite autumn things is warm drinks and blankets.  I am one of the few people I know who enjoys snow and being out in it.  I love it because I can always come home and warm up, but it’s still there for me to watch from my window.  I love colder weather, and I love the crispness that comes with the temperature drop.

The best part about colder weather, for me, is the food.  Squash, beets, potatoes, roasted harvest vegetables, hearty breads, chunky soups full of all kinds of goodness.  I love how soups warm both my heart and my body.  Which is why the recipe for today is going to be a soup of sorts.

Chili is something I make every now and then, because I always tend to make a giant pot and then forget I’ve put leftovers in the freezer.  I usually find the leftovers months later, and they’re still just as good as the day I made it, if not better.  This recipe uses no fake meat fillers, but barley to add to the satiating bite and filling factor I love with soup.

It gets thicker as it stands, so it’s almost more like a dip than a soup, but you can certainly make it more soupy if you’d prefer.  Just don’t put as much barley in, and it’ll be fine.  As I said, this makes a lot, so be prepared for storing leftovers.  I’d keep the chili, unfrozen, in the fridge for a week, but this can be frozen for up to six months.

IMG_20181018_122128

Three Bean Chili

1 can great northern beans
1 can kidney beans
1 can black beans
1 can diced tomatoes plus one can filled with water
1 tbsp bullion paste (I use Better Than Bullion)
1 small bag of frozen mixed vegetables (carrots, green beans, corn, peas)
3 tbsp chili powder
2 tbsp garlic and onion powder
2 tbsp nutritional yeast (optional, but highly recommended)
1 tsp chipotle powder (optional, but highly recommended)
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin (you can add more to your preference, I think a little goes a long way)
1 tsp salt
1 tsp pepper
1 1/2 tsp cocoa powder (this adds a depth of flavor I can’t describe without sounding incredibly weird, but it’s good. If you’re not confident in it, you can leave it out)
1/4 cup vegetarian friendly worcestershire sauce (Kroger brand is what I usually use)
2 tsp soy sauce, optional if you think it might be too salty.

Bring all of these ingredients to a boil and then lower the heat to a simmer and cook for about 30 minutes.  Add in the barley and let continue cooking till the barley is tender, and the soup has thickened.  Serve with your favorite chili toppings, or just as is.

*Note*

I usually eat chili with shredded cheese (Daiya brand shreds since I’m trying not to eat as much dairy), but I tried a big heaping tablespoon of peanut butter and it was insanely delicious.