It’s a neat simple idea. It offers tastier, cheaper, work lunches with less work. Yet we cannot persuade others to join…
It’s the Carey Staff Lunch Club. The idea is simple, any menbers take it in turns to make a lunch to share with the others. The only rules are the lunch has to be cheap, tasty, filling and nourishing. (So far we have majored on beans which do these things very well, but it won’t always be beans.)
Even with two members we each have to prepare (or buy 🙁 lunch half as often, but if we had more people the work would be more distributed and so less. So, how come despite four really tasty and attractive looking offerings no one else is beating the door down to join? Have you tried a lunch club at your place of work, how did it work? Is there a secret?
After a fortnight of a cold that left me with no enthusiasm for recipe testing 🙂 I have again begun to trial the Great Vegan Recipe Competition entries.
Yesterday I tried Lois’ Mushroom and Barley Mix, and brought the “left overs” in a box for lunch. The recipe is extremely easy, and seems forgiving – I left it simmering with no stirring for an hour and it was still fine!
1 tsp Harissa (or in Lois’ original chilli – I like less chilli and more spices that most Kiwis)
Sauté onion, carrot, garlic and spices. Add barley, mushrooms, soy sauce and stock. (I’d now keep half the mushrooms to add later with the chickpeas – if you are using soaked, dried but uncooked chickpeas add them now.)
Leave to simmer happily for about 3/4 hour, until the barley is soft but chewy. Check occasionally to ensure there’s sufficient liquid. I found with precooked chick peas that 3 cups was plenty, but if cooking the chick peas then I expect the extra cup is needed. Add the sundried tomatoes (or other veges like Lois’ capsicum [too expensive at this time of year]) for colour before serving.
This is savoury, convenient one pot, and one serving. It works well to warm up next day for lunch. I would also add some chopped fresh herbs at the end to add more colour as garnish and to add a little zing to the flavours which are otherwise savoury but almost bland. (It was the same reasoning, as well as what was in the fridge, that led me to use sundried tomatoes.)