Black Bean and Barley Salad

So here's a recipe I tried from a book entitled "Cooking for Health and Flavor" published by the Cooking Club of America. It was very light and fresh, I made it as a main course and served it with crescent rolls but it would make an excellent side dish as well.

1 1/4 c. vegetable broth
3/4 c. quick cooking barley
1 recipe orange cumin dressing (recipe follows)
1 15 oz can black beans, drained, rinsed
1 large red or yellow bell pepper, diced
1 bunch green onions, trimmed, chopped (about 2/3 cup)
1/2 c coarsely chopped cilantro
Lime wedges

In medium saucepan, combine broth and barley; bring to a simmer. Cover; reduce heat to low. Simmer about 10 minutes or until barley is tender and most of the liquid is absorbed. Transfer barley to a large bowl. Fluff with fork; let cool.

Prepare Orange Cumin Dressing:

1/4 c. cider vinegar
1/4 c. orange juice
1/4 c. extra virgin olive oil
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Pour all ingredients into a pint jar or dressing bottle, shake; refrigerate.

Add beans, bell pepper, green onions, and cilantro to barley. Drizzle with dressing, toss to coat well. Garnish with avocado and lime wedges.

6 - 3/4 c. servings; 230 calories, 10.5 g total fat, 7 g protein, 29 g carbohydrates, 0 mg cholesterol, 410 mg sodium, 7 g fiber, 117% vitamin C, 29% fiber, 15% iron.

Stuffed Pasta Shells

Cook jumbo pasta shells according to package directions rinse and cool, set aside. Mix together all of the following ingredients:

Stuffing for Shells
2-12 oz packages extra firm tofu, crumbled
2/3 c. vegan mayonnaise
1 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried oregano
2 tbsp. dried parsely
1 tbsp. dried basil
1 med. diced onion
1 med. diced green pepper
(you may adjust spices to personal tastes)

Preheat oven to 350 degrees, line the bottom of a baking dish with pasta sauce either homemade or store bought. Stuff each shell with 1 heaping tablespoon of the filling, set into the pan. Repeat until the pan is filled with a single layer of shells. Cover shells completely with pasta sauce, bake for 45 minutes. In the last 5 minutes you may choose to top with a vegan mozzarella substitute or leave as is. Serve with garlic bread and enjoy!