August 21, 2002

• The following recipe was improvised on the spur of the moment about 21 years ago, to fill a need for a lunch special at my Alaska State Fair booth, The Beanery.  The weather had been cool and wet and we had sold out of tamale pie.  I named it in honor of the birth of my eldest granddaughter, Rona.  This is a meatless entree designed to please those who are accustomed to eating meat.

  
  

  Grandma’s Meatless Loaf

  
  

  
  

  Begin the night before, with:

  
  

  1 lb. of pearl barley

  
  

  
  

  Soak overnight in:

  
  

  one 46 oz. can of tomato juice.

  
  

   

  
  

  
  

  In a heavy 4 quart pot (I use a cast iron dutch oven) heat:

  
  

  1 cup vegetable oil

  
  

  
  

  Then add and stir until heated through:

  
  

  1 cup soy grits (coarsely ground soybeans)

  
  

  3 cups bulgar wheat

  
  

  1 cup chopped onion

  
  

  2 large cloves garlic, minced

  
  

  2 Tbsp. red miso

  
  

  1 tsp. black pepper

  
  

  
  

  When these ingredients are sizzling hot, add the soaked barley and tomato juice.  Cooking times (at least half an hour) and the amount of water needed to achieve the proper consistency (start with 3 cups) will vary because of inconsistencies in the grains used.  Cook over low heat and stir occasionally, adding just enough water to keep it stirrable.  Too much water will make it soupy.  When done, it should be spoonable but keep its shape, and the grains should be chewy, not crunchy.

  
  

  Miso provides enough salt for most people’s taste, but you may want to add salt or soy sauce to taste.

  
  

  Serve with mashed potatoes.  The barley and potatoes (as well as the bulgar and soy) contain complementary amino acids, combining to provide complete proteins.  For the potatoes, make vegetarian gravy:

  
  

  Melt:

  
  

  1/2 cup butter (or margarine if you’re cooking for vegans),

  
  

  
  

  mashing into the butter and stirring while melting:

  
  

  1/4 cup miso (or up to 1/2 cup if you like a darker, saltier sauce)

  
  

  
  

  Then blend:

  
  

  1/2 cup cornstarch

  
  

  
  

  into

  
  

  2 quarts cold water

  
  

  
  

  and add to the hot butter and miso, and stir constantly until it comes to a simmer and thickens.

  
  

   

  • 2:30 pm
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