You’ve been so patient, I’ll jump straight to the winners:

#2 – Rhizo

#9 – Laurie

Congratulations! I’ll try to contact you, but if you would email me, too, it would be awesome!

I’ll leave you with a drink to enjoy on the first big grill weekend of summer. This one is from Grills Gone Vegan and is a wonderful sipper while you’re tending the grill.

Sparkling Margaritas

Sparkling Margaritas

Yield: 4 servings

Serve this fruity, light cocktail on the rocks or straight up. Grilling the fruit is key here. Not only does it add nuances to the flavor, it also substantially increases the amount of juice you’ll get from the citrus.

2 lemons

2 limes

1 orange

1 1/2 cups vegan Prosecco (see Cook Smart), chilled

1/2 cup vegan white tequila, chilled

2 tablespoons agave nectar, plus more if desired

Preheat a grill, grill pan, or electric grill to medium-high heat.

Slice the lemons, limes, and orange in half, put them on the grill, cut-side down, and cook until marked, about 5 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)

When the fruits are cool enough to handle, squeeze them and put the juice in a pitcher.

Add the Prosecco, tequila, agave nectar and stir gently to combine. Taste and add up to 1 more tablespoon agave nectar if desired. Serve chilled or over ice.

Per serving, 191 calories, 0 g protein, 0.1 g fat (0 g sat.), 19 g carbs, 1 mg sodium, 22 mg calcium, 2 g fiber

Cook Smart

• For a nonalcoholic beverage, substitute sparkling water for the Prosecco and omit the tequila.

• It might come as a surprise that beer, wine, and spirits sometimes aren’t vegan, generally because animal products are used in processing. For reliable information on vegan spirits, visit Barnivore.

Recipe from Grills Gone Vegan, Book Publishing Company, 2013.

Jim’s Favorite Spinach Pizza

Have you heard? Grills Gone Vegan is hot off the presses and ready to make this your best grilling summer ever. It’s packed with 125 recipes that are geared to the grill, but also have indoor options for those of us who live in changeable weather locations. Even the indoor variations capture that deep, dark, outdoor taste so you might as well spread a blanket on the floor and make it an indoor picnic.

With all books, sometimes a recipe or two just don’t fit. That’s ok, because it just let’s you get a sneak peek into the feel of the book but on the blog with a bonus recipe.

Be sure to check back in a few days for a big announcement. Trust me, you won’t want to miss this!

Jim’s Favorite Spinach Pizza

Yield: 1 (12-inch) pizza

The easiest way to put a pizza crust on a grill is by using parchment paper. Roll the pizza dough out on lightly floured parchment paper. To transfer to the grill, flip it over and lay it on the grill grate while pulling away the parchment. Quickly spread the dough with a spatula to reshape the pizza if needed.

3 tablespoons olive oil

2 cloves garlic, minced

3/4 teaspoon salt

1/4 teaspoon black pepper

6 ounces baby spinach (5 cups packed)

1 teaspoon Italian seasoning blend

5 roma tomatoes, sliced into 1/4-inch rounds

3 artichoke hearts, rough chopped

1/2 cup grated vegan cheese, mozzarella style (optional)

1 tablespoon pine nuts, toasted

1/2 recipe Pizza and Calzone Dough (just use your favorite pizza dough if you don’t have the book yet)

Put the oil, garlic, salt and pepper in a food processor. Process to combine. Add the spinach and seasoning blend. Pulse until the spinach is chopped and no whole leaves remain, but not to create a sauce. Taste and adjust the seasonings.

Preheat the grill to medium high (400 to 425 degrees F.). On a lightly floured surface, roll out the pizza dough to 12-inch round. Carefully transfer the crust to the grill, close, and cook 3 to 5 minutes or until marked. Remove from the grill and put with the cooked side up. Use a slotted spoon, so any liquid remains in the food processor. Spead the spinach sauce evenly over the crust. Top with the tomatoes, artichoke hearts, cheese (if using), and pine nuts. Put the pizza back on the grill and cook for 5 to 6 minutes, or until the bottom is marked and the cheese is melting.

To cook on a cast iron grill pan, proceed as above, with slightly longer cooking time. Place pizza under broiler to finish melting cheese.

 To bake the pizza in the oven, preheat the oven to 425 degrees F. Place the pizza crust on a baking sheet or pizza stone. After topping, bake for 12 to 15 minutes or until the bottom is golden brown.

Notes:

When cooking outside, if the cheese isn’t melted enough, the pizza it may be placed under the broiler to finish.

On an outdoor grill, if you have multiple burners, cook the pizza using indirect heat. Keep the burners directly under the pizza on low and the outer burners on higher heat. This helps the cheese melt.

Sauekraut Stuffed Corned Seitan

Some testers found it easier to pat the sausage into a 6 inch by 4 inch rectangle, then fill it with the sauerkraut, and roll up. Go with whatever works for you! Just seal them well.

4 ounces (113 g) extra firm tofu, crumbled
1/2 cup (128 ml) vegetable broth
2 tablespoons (32 ml) sauerkraut juice from a jar
2 tablespoons (33 g) tomato paste
2 tablespoons plus 1 teaspoon (35 ml) tamari, divided
1 1/2 cups (216 g) vital wheat gluten
1/4 cup (30 g) nutritional yeast
1 tablespoon plus 1 teaspoon (2 g) ground coriander
1 tablespoon plus 1 teaspoon (2 g) ground cumin
1 tablespoons plus 1 teaspoon (10 g) onion powder
2 teaspoons smoked paprika
2 teaspoons dried mustard
2 teaspoons garlic powder
1 teaspoon allspice
1/2 teaspoon ground black pepper
1 cup (142 g) sauerkraut, drained
1/2 teaspoon caraway seeds
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
Canola oil, for cooking
Favorite Thousand Island Dressing, for serving

Prepare a steamer and four 10-inch (25 cm) pieces of foil.

Combine the tofu, broth, sauerkraut juice, tomato paste, and 1 tablespoon (15 ml) tamari in a small blender. Blend until smooth.

Combine the vital wheat gluten, nutritional yeast, and the coriander through the pepper in a medium bowl. Pour the wet ingredients into the dry and stir with a fork until combined. Add an additional tablespoon (15 ml) of broth or (9 g) vital wheat gluten if needed to make a kneadable dough. Divide the mixture into 4 equal portions (5.5 ounces, or 156 g each) and place on the foil.

Stir together the sauerkraut and caraway seeds in a small bowl.

Shape into a 6-inch (15 cm) log about 1 1/2 inches (4 cm) in diameter. Using your fingers, press to form a trench down the length of the log. Divide the sauerkraut evenly in the logs. Fold the seitan to enclose the sauerkraut, pinching to close, and patching with pinches of seitan where needed. Roll the foil around the seitan and twist the ends. Steam for 1 hour 10 minutes. Let cool and refrigerate until serving.

To serve, stir together the 1 tablespoon plus 1 teaspoon (20 ml) tamari, Dijon and syrup in a small bowl. Slice the sausages into 1/2 inch (1.27 cm) rounds. Heat a thin layer of oil in a cast iron skillet over medium high heat. Brush one side of the rounds with the tamari mixture and put in the skillet, sauced side down. Brush the top sides with the rest of the mixture. Cook 6 to 8 minutes, until browned, turn over to cook the second side, about 5 minutes. Serve hot or at room temperature with toothpicks and Thousand Island dressing.

Yield: 28 rounds

Give this recipe a try as written, then launch off in your own directions. I also have a kimchi version that is a knock-out. The variations are endless!

Don’t forget to visit the facebook page for Whole Grain Vegan Baking! I’ll be posting a contest for our new book here on my blog soon, but in the meantime, enter this one! Good luck!

Lazy Lattice Cherry Bars

You know the saying “Baseball, not-dogs, apple pie and lemonade?” Not in Tami’s family.  Mouth-puckering sour cherry pie is the family favorite. Making pie is a labor of love, but sometimes cutting corners can be a good thing. This quick bar cookie version is lower in fat than a typical double crust pie, but still delivers on taste.

Nonstick Cooking Spray

For the filling:

One can (14.5-ounce, or 451 g) pitted red tart cherries, drained

20 g (2 tablespoons) coconut sugar

24 g (2 tablespoons) instant tapioca, such as Let’s Do…..Organics!

12 g (1 tablespoon) Sucanat

3/4 teaspoon ground cinnamon

1/2 teaspoon almond extract

For the crust:

60 g (1/2 cup) almonds, or almond meal

90 g (3/4 cup) whole wheat pastry flour

68 g (3/4 cup) oat flour

21 g (3 tablespoons) finely ground cornmeal

15 g (2 tablespoons) barley flour

40 g (1/4 cup) coconut sugar

12 g (1 tablespoon) Sucanat

7 g (1 tablespoon) flax meal

1/4 teaspoon fine sea salt

1/4 cup (60 ml) neutral-flavored oil

1/4 cup (60 ml) vegan milk, more if needed

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat an 8-inch (20 cm) square pan with cooking spray.

To make the filling: Combine all the ingredients in a medium-size saucepan over medium heat. Stir and cook for 5 minutes, until bubbly and thickened to a jam consistency. Set aside while making the crust. The tapioca will still be visible, but will disappear when the bars are cool..

To make the crust: Put the almonds in a food processor and process until powdered. Add the flours,cornmeal, sugars, flax meal, and salt and process until powdered. Drizzle in the oil and process the mixture into crumbs. Drizzle in the milk, as needed, to make a cohesive crust that can be pinched together. Process until the crust forms a ball and clears the sides of the food processor bowl.

Remove a generous 1/2 cup (145 g) of dough. Lightly flour a work surface and roll the removed dough into a 5 x 9 inch (13 x 23 cm) rectangle. Use a rotary cookie cutter with a scalloped edge to cut the rectangle into 5 strips measuring 1 inch (2.5 cm) wide and 9 inches (23 cm) long. Press the remaining dough thinly and evenly into the baking pan. Press the dough up the sides of the pan about 1/2 inch (1.3 cm). Spread the cherry filling evenly over the dough. Top with the strips laying 3 evenly across the dough, then laying the remaining 2 strips perpendicular. Lightly press the ends of the strips to rimmed edge of the dough of the bottom layer.

Bake for 20 to 23 minutes, until golden brown. Let cool 30 minutes before cutting into 12 bars 2 x 2 2/3  inches (5 x 68 cm).

Yield: 12 bars

We were also very fortunate in being featured on the Spoon page. The page isn’t entirely vegan, but we always enjoy the features that are. Hop over there if you’d like to try our Sweet Potato Waffles.

Contest, contest, contest! Tomorrow might just be your lucky day. Starting Friday, March 15th, you’ll have a chance to win a copy of our book over at Goodreads! 

Good luck! And Happy Pi Day! Oh, by the way, you can keep up with our new book over at the facebook page, too. Hope to see you there!

Cookin’ Crunk by Bianca Phillips hit stores last year. I’ve made several recipes from the book, and enjoyed them immensely. So when I got an email from Bianca inviting me to participate in this promotion, I enthusiastically said yes! I’ve recently fallen in love with Asheville, North Carolina, which (besides Cookin’ Crunk) is my only exposure to Southern cooking.

During this love affair with Asheville, we’ve been fortunate to indulge in many incredible meals prepared by Jason Sellers at Plant. That’s where I learned to love grits, and pecan crusted seitan (me, a nut hater!), and many more dishes. It was during brunch at Plant with our friend John P that I first heard of tomato gravy. It’s been in the back of my mind ever since, and seemed the perfect choice for this “crunking” of one of my signature dishes: tofu scramble.

I make tofu scramble every weekend and in every way imaginable. While the vegetables and seasonings vary, I think I’ve figured out the technique to get the kind of scramble I love. Being weird about textures, I like super pressed tofu, cooked dry, with a sauce on top. I’m sure you see where this is going: Crunk Scramble with Tomato Thyme Gravy. The gravy is a knock-out! I almost always think of tomatoes in sauces Italian style. The Southern version is so different! It’s smoky and addictive and is sure to become a fixture in my menu planning. Maybe it will in yours, too!

The scramble is prepared my usual way, starting with cooking the tofu until golden before adding the seasonings and vegetables. This version is made with onions, peppers, swiss chard, and mushrooms, which are barely cooked to retain their texture. Greens are almost always in our scrambles, adding such great flavor! For the seasoning, I used a Cajun blend from Penzey’s. I couldn’t resist serving this with Quick and Easy Hash Browns from my soon–to-be- released Grills Gone Vegan book.

Speaking of soon-to-be-released, don’t miss Whole Grain Vegan Baking  (out in April!) which is co-authored by Celine Steen. We’re also teaming up for another book to hit the shelves next spring. The working title is Vegan Finger Food!  It will be filled with appetizers, small plates, snacks, skewers and even some mini desserts!

In the meantime, give this crunked up scramble a try. It is a fantastic way to start or finish any day. Thanks to Bianca for spurring me on to cook outside the box a little, to Jason Sellers for lots of cooking inspiration, and to John P for wonderful conversation and introducing us to Asheville.

Tomato Thyme Gravy

Originally made with butter and bacon drippings, this lighter version of tomato gravy doesn’t  miss a beat. It’s amazingly versatile, so store any leftovers (if you have them!) in an airtight container in the refrigerator.

1/2 cup finely minced onion

2 tablespoons all-purpose flour

2 tablespoons canola oil

1 teaspoon dried thyme

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1 (15 ounce can) diced tomatoes with juice (I use no salt added)

3/4 cup tomato juice

1 tablespoon Frank’s Hot Sauce (or more to taste)

2 teaspoons liquid smoke

Heat the onion, flour, oil, thyme, salt, and pepper in a medium saucepan over medium heat. Cook, stirring 3 to 4 minutes, until the flour is cooked. Add the remaining ingredients and simmer over low heat for 15 to 20 minutes.

Yield: 2 cups

No party is complete without wings. I’ve got you covered with some from Food Network Friday (remember that?) that were originally from Tyler Florence. Recipe for the Red Curry Lime Wings here.

Spicy Balsamic Maple Wingz

Looking for something a little more traditional? This recipe from American Vegan Kitchen is the one for you! These Spicy Balsamic Maple Wingz are one of our favorites.

Fried Avocado Wedges

Of course, there are the always popular Fried Avocado Wedges. If you haven’t tried these yet, what are you waiting for? There is a recipe from California Avocado Commission right here, but I prefer the one in American Vegan Kitchen.

Oooey Gooey Garlic Bread

This Oooey Gooey Garlic Bread is a once year indulgence, but this Sunday is the time to break it out! Hopefully with lots of company so you can’t eat too much of it.

The Party Monster

How about the Party Monster from Vegan Sandwiches Save the Day! ? This one is hearty and can be made ahead so you can enjoy your company. Stuffed with either homemade or store-bought deli slices, it’s a real crowd pleaser.

Oatmeal Raisin Cookies

And for dessert? These classic Oatmeal Raisin Cookies always hit the spot. Get the recipe here!

Whatever you do this weekend, hope it’s a wonderful one for you. And Happy February!

 With mashed potatoes and gravy, cider caramelized brusselsprouts with cranberries

 The roast is easy to cut in thick or thin slices.

Americans have always associated Thanksgiving with food. This recipe is a modification of the Gobbler Slices in Vegan Sandwiches Save the Day. If you’re lucky enough to have leftovers, this roast is a natural for sandwiches.

While cooking the savory aroma will have the whole family lurking about the kitchen. The list of ingredients might look long, but note how many of those ingredients are herbs and spices, which pack this seitan with all the flavors you think of at Thanksgiving. This recipe is adapted from the Gobbler Slices in Vegan Sandwiches Save the Day! Watch for more recipes using the roast soon.

The Unturkey Roast

This mighty roast is enough to feed the family and still have leftovers, as is traditional. The roast may be cut into thin or thick slices. If desired, let cool, then bake the slices in broth until heated. The slices may also be wrapped in puff pastry with sautéed mushrooms, greens, or cooked crumbled vegan sausages and bread cubes. Follow the package directions to bake the wrapped unturkey. Serve with gravy.

The Roast

8 ounces extra firm tofu, drained

1/2 cup dry white wine

1/2 cup vegetable broth, more if needed

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 tablespoon onion powder

1 tablespoon light miso

2 teaspoons garlic powder

2 teaspoons dried parsley

1 teaspoon dried sage

1 teaspoon dried mustard

1 teaspoon dried rosemary

1 teaspoon ground white pepper

1 teaspoon fine sea salt

1/2 teaspoon celery seed

2 1/4 cups vital wheat gluten

1/4 cup nutritional yeast

1/4 cup chickpea flour or soy flour

2 tablespoons Instant Tapioca, such as Minute Brand

2 teaspoons toasted sesame oil

Cooking Broth

3 cups vegetable broth

1/2 onion, peeled and quartered

1 carrot, peeled and quartered

2 cloves garlic, peeled and cut in half

2 sprigs fresh parsley

2 sprigs fresh thyme

Preheat the oven to 300 °F.

Combine the tofu, wine, broth and onion powder through (and including) the celery seed in a blender. Process until smooth.

Stir together the vital wheat gluten, nutritional yeast, chickpea flour, and tapioca in a large bowl. Pour the blended ingredients into the dry ingredients and mix well with a fork. Add an extra tablespoon of liquid or vital wheat gluten to make a soft, workable dough. Knead for a few minutes, squeezing to be sure all ingredients are combined. Shape the mixture into a symmetrical log about 7 to 8 inches long. Wrap the log in a 12 x 16-inch piece of cheesecloth. Tie the ends of the log with twine.

Heat the sesame oil in a large skillet over medium heat. Cook the log until browned on all sides, turning occasionally. Transfer to a 9 or 10-inch covered casserole pan. Pour the broth over the roast and add the remaining ingredients. The broth should cover the roast about halfway. Cover and bake for 2 hours, turning every 30 minutes. Remove from the oven and cut the cheesecloth from the roast. Strain the liquid and discard the solids. Keep the broth to use as a base for gravy, if desired.

Yield: One 2-pound roast

Leftovers make fantastic sandwiches. Shown here on Mashed Potato Whole Wheat Rolls (recipe to come soon).

Did someone say sandwiches? Be sure to check out the blog tour posts from this week!

Olives for Dinner – our inner most thoughts and a contest! And now a recipe!

Vegan Dad – haven’t won a copy yet? Now is your chance!

Kim Cooks Veg 4 U – has a glowing review and photos to tempt the skeptical!

As if all this isn’t enough, we’ve got 3 more weeks of the blog tour coming up. And you know about the Artisan Vegan Cheese photo contest, right? If not, here you go! Good luck!

Vegan Crunk – with a contest!

Urban Vegan — find out what kind of sandwiches Celine and I would be and win a copy!

Lazy Smurf’s Guide to Life – contest, contest, contest!

Seitan is My Motor – Onion Ring Ranchocado? Yes,please!

Congratulations to Nicole (#29), who commented: “I’ve been wanting this book! I would love to make a vegan version of beer cheese dip or beer cheese soup! I used to be all about the beer cheese combo!” Please send me your mailing address and I’ll get this copy in the mail to you. Be sure to share that recipe when you create it! I know you’ll love the Artisan Vegan Cheese book!

Thanks to all of you who commented and to those of you who stuck with me this MoFo!

Now, on to those fritters!

While there are many ways to celebrate fall, a trip to an apple orchard is an ideal way to spend a perfect autumn afternoon. Picking apples while appreciating the changing leaves and a bit of crispness in the air is the first step to creating fantastic fall foods.

Once a  year, my mom would break out the fryer and make apple fritters. Over the years, I’ve learned that there are several versions of fritters, including one that is donut-like, but this remains our family’s favorite.

Apple Fritters with Apple Cider Reduction

The hint of barley brings a subtle lower note to the fried batter which pairs well with the tart apple.

• 1 cup apple cider
• 1/2 cup nondairy milk
• 1 teaspoon cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour, plus more for dusting
• 2 tablespoons barley flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• 2 McIntosh apples, cored, cut into 1/2 inch rings, peeled if desired
• Canola oil, for frying
• Powdered sugar, for dusting

Preparation:

1. Bring the cider to a boil in a small saucepan over high heat. Reduce the heat and let set simmer for about 20 minutes, or until reduced by half. Keep warm.
2. In a bowl slightly wider than the apple rings, stir together the milk and vinegar. Let curdle, then add the sugar, vanilla, flours, baking powder, and cinnamon. Whisk to combine. The batter should be thick so it won’t drip off the slices. If needed, add an additional tablespoon flour.
3. Heat 1 inch of oil in a large skillet over medium high heat. Line a baking sheet with a brown bag to drain the fritters. When the oil starts to ripple, it is ready. Maintain the oil at this temperature.  Working in batches, toss an apple ring with a bit of the extra flour to dry the apple and help the batter adhere. Dip the apple ring in the batter and coat it well. Fry the ring until golden, about 3 to 5 minutes.  Drain on the baking sheet. Serve hot, dusted with powdered sugar in a pool of cider reduction.

Yield: 8 to 10 fritters, depending on the size of the apples

Admittedly, I was a  late comer to the party in celebrating quinoa. For some reason, I had a hard time getting it to cook to the texture that I prefer,  much like rice. It’s true, I’ve been challenged at cooking what most think are among the simplest foods to prepare properly. But once I got it, I really got it. For both, I like them cooked a bit longer than is usually directed. Others have told me they were rice-challenged also, and my advice is to keep at it!

Canned:

• Dill pickles (Not sure which recipe)
• Jalapeno Bread and Butter  Pickles sub: store-bought pickled jalapenos

Quinwow Salad

Serves 4

This simple-to-make salad has Mexican influences that can be played up even more if you desire. Yes, you’re reading it correctly. Thanks to the juice from the tomato, this salad needs no dressing.

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon chipotle chili powder

1/2 teaspoon sea salt

1 cup quinoa, rinsed and drained

1 cup tomato juice

1 cup water

1/2 cup minced red bell pepper

1/2 cup cored, seeded, chopped tomato

1/4 cup minced red onion

2 tablespoons minced dill pickles

2 tablespoons minced fresh parsley or cilantro

1 avocado, pitted, peeled and sliced, for serving

Heat the oil in a medium-size saucepan over medium high heat. Add the cumin, chili powder, and salt. Stir and cook until fragrant. Add the quinoa, tomato juice, and water. Bring to a boil, then reduce heat and simmer until the liquid has evaporated and the quinoa is soft and tender, about 25 minutes. The quinoa should be fluffy. Refrigerate the quinoa for one hour, or until chilled.

Gently stir in the bell pepper, onion, dill pickles, and parsley. Refrigerate until ready to serve. Taste and adjust the seasonings. Serve topped with avocado slices.

To shake it up even more, add your favorite drained and rinsed canned beans, cooked corn cut from the cob, or whatever strikes you. It’s a blueprint to tweak to your own tastes. The options are endless!

Mmmmmm! A slightly spicy, very complex barley-based filling leads to gourmet stuffed peppers! In hindsight, this zesty and hearty filling would also be terrific in cabbage rolls, as a side dish, or even as the filling for a wrap. The stuffed peppers also freeze well.  If you prefer a saucier stuffed peppers, top with marinara sauce.

Canned:

• Cajun Tomatoes (Complete Book of Home Preservation) – sub: chopped tomatoes seasoned with chili powder, oregano, garlic, cumin, and coriander)
• Harissa (Complete Book of Home Preservation) – sub: store-bought harissa paste

Barley, Beans and Greens Peppers

Yield: 6 stuffed peppers

6 bell peppers, any color, tops cut off and seeds/ribs removed

3/4 cup pearl barley

1/2 ounce dried porcini mushrooms

1 tablespoon olive oil

1/4 cup minced red onion

3 tablespoons minced carrot

2 tablespoons minced celery

Kernels from 2 ears cooked corn

1 pint  jar Cajun Tomatoes

1 tablespoon harissa, more to taste

1/2 teaspoon liquid smoke

1 (15 ounce) can black-eyed peas, drained and rinsed

5 ounces arugula

Salt and pepper

Fill a large saucepan halfway with water. Bring to a boil over high heat. Add the peppers, submerging them in the water. Reduce the heat and simmer the peppers for 5 minutes. Remove and set aside.

Prepare barley according to package directions. Drain and set aside. Reconstitute the porcini mushrooms in hot water for 15 minutes. Drain and rinse the mushrooms, then chop them.

Preheat the oven to 400 degrees F.

Heat the oil in a large skillet over  medium heat. Add the onion, carrot, celery, corn, and mushrooms. Season with salt and pepper. Cook for 5  minutes, stirring occasionally, until the onions are soft. Add the tomatoes and harissa , and liquid smoke. Cook another few minutes. Add the  arugula and beans and stir to combine. Cook until the arugula wilts, 3 to 4 minutes, then remove from the heat and stir in the barley. Taste and adjust the seasonings.

Fill the peppers with the mixture and place in a casserole pan. Cover with foil and bake 20 to 25 minutes, until heated throughout.

Tip: When soaking dried peppers, such as for the harissa, save the soaking liquid. Pour it into ice cube trays, then pop the cubes into a container to store in the freezer. Add the cubes to grains, soups, anything for some added zip!