Creamy Pumpkin Barley Skillet

Ingredients

• 1/2 Cup Barely
• 1/8 cup or handful diced red onion
• 1/2 cup pumpkin purée or homebaked pumpkin flesh
• 2 tbsp tahini, nut butter, or pea powder with a dash of liquid
• 1/4 cup feta brine or vegan: mushroom stock with balsamic vinegar
• 1 tsp thyme
• 1 tsp onion powder
• 1 tbsp additional seasonings (see notes!)
• 1/4-1/2 cup cooked vegetables of choice (I used red cabbage)
• Top with protein or topping of choice!

Steps

1. Boil the barley in lightly salted water according to the type you bought – I boiled for 40 mins using pot barley
2. Blend the pumpkin, nut butter/powder, spices, and seasonings. Depending on the ingredients you use, you may have to add liquid or broth to reach a smooth consistency.
3. Combine the onions, veggies, sauce, and barley on a pan and cook until hot and combined with a thick sauce.
4. Top with something crispy or a protein of your choice! Here, I added oven baked tofu jerky and apple cider vinegar.