Let’s start with the big news first.
In the spirit of not letting our lives get stuck on the same page for too long, embracing new challenges in my career and curiosity leading us down new paths, Dayne and I will be Michiganders come September. And yes I googled what people from Michigan are called. As a result of being so far away from the people we love, I think our blog will naturally become more personal, to tell stories of my new life to everyone, and to share what I’m learning about myself along the way. Food and friends and great recipes will always be the focus; and it may just be stories of Dayne and I for a while because the number of souls we know in Michigan is zero.
I hope you guys are up for a ride, because I sure am, even if the constant goodbye tears are saying otherwise.
vegan barley salad with edamame
serves 3-4 as a main dish, 6-8 as a side dish.
- 3 cups barley, cooked
- 1/2 cucumber, cubed
- 1 cup shredded carrots
- 1 cup edamame beans
- i used a frozen bag and steamed in the microwave
- 2 green onions, chopped
- 2 tablespoons sesame seeds
- 3 tablespoons fresh squeezed lemon juice
- 3 tablespoons soy sauce
- 2 teaspoons maple syrup or honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1 small garlic clove, finely minced
[Whisk together lemon juice, soy sauce, maple syrup, sesame oil, ginger and garlic clove together in a small bowl. Set aside to let flavors develop.]
[Cook barley according to the package. Let cool for five minutes and place in a large bowl with cucumber, carrots, edamame beans and green onions. Pour sauce over the barley and mix until everything is coated and combined. Sprinkle with sesame seeds and enjoy!]