Tid - Bits: The pickled onions are out - of - this - world amazing, but if you can't get ahold of them,
raw pearl onions or another onion of your choice would work too.
10 cups (2.5 L) water, divided 1/2 cup (125 mL)
pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL)
raw sunflower seeds 2 tbsp (30 mL)
raw almonds 2 green
onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red
onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
Ingredients: Unsalted butter, olive oil,
pearl onions, chicken broth, sherry vinegar,
raw honey, black pepper, chives, salt