Stuffed sweet potato with cheese and wild mushroom sauce and a pearl barley and rice mound

Hello and welcome to fruitsandveggiesmonday with Hive account@lenasveganliving and Hive account@plantstoplanks and this is my entry, it is a bit of a mouth full, but it is cold and snowy and I'm hungry. First off I baked sweet potato and mixed its insides with lentils red pepper and onions, I then baked it with vegan cheese and made a wild mushroom sauce with my wild mushroom stash which I picked in autumn, and lastly I made spicy pearl barley and rice with brocoli and carrot.

Ingredients

3 sweet potatoes
1 cup of lentils
1 cup of bread crumbs
1 onion
Half a red pepper
Fresh parsley
Pinch of salt, pepper and smoked paprika

Right, so I started off with baking the sweet potato for 30 minutes.

Cut one side down the middle.

And scooped out the inside.

And chucked it in the food processor.

Then half a red pepper.

1 onion.

2 garlic cloves and some fresh parsley, with a pinch of salt pepper and smoked paprika.

Then 1cup of lentil.

1 cup of bread crumbs.

Then I blended it up and stuffed it back into it's skin.

Then some vegan cheese, but 1 of us is still on a diet.

And baked.

Then for the pearl barley rice thingie, I made a lot so there will be left over for lunch at work.

For the mushroom sauce.

I mixed some fresh mushrooms from the shop and wild mushrooms 1 onion with salt and pepper a tiny bit of water, and then 1 cup vegan milk and 1 tablespoon corn flour.

Ingredients

2 cups Pearl barley
2 cups of rice
1 red pepper
3 onions
2 carrots
3 tomatoes
1 brocoli
3 teaspoons korma curry powder
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Fresh coriander
Pinch of salt
Squeeze of lemon
1 veggie cube

First go the seeds.

Onions and garlic.

Tomatoes.

Curry powder.

Then the veggies.

I freeze my lemon to keep it fresh, that is why it looks weird.

Then a veggie cube and water.

I then chuck in the pearl barley and rice mix and add in the fresh coriander.

Once it is cooked, I add in the red pepper, I like still raw.

And thats it my entry for this week, hope you like it and thanks for stopping by.