The Myth of Meat

Many people, when they think of food, think of meat. It is the center around which they plan their meals. For many, a vegetarian meal is unthinkable, especially to those who rarely or never eat fruit and vegetables at all. In Western culture, particularly in North America, there is a tendency to think of vegetarianism as an “alternative” lifestyle.

Historically though, meat was not a part of the average Europeans daily diet until well into the modern times when technology and scientific understanding began to reshape farming methods and increase crop yields. In fact, with the exceptions of peoples living in very Northern climates or in hunter/gatherer societies, most settled peoples throughout time have lived primarily on a regionally based variety of grains, legumes, pulses, dairy products and eggs with a bit of meat, fruit and vegetables thrown in when seasonably available. A detailed description of the farming and husbandry practices of the Middle Ages can be found in English Farming Past and Present, 5th Edition, by Lord Ernle.

The following recipe, while not a bona fide Middle Age dish, is certainly one that has characteristics that evoke that era. A grain-based meal with root vegetables, cabbage, nuts and cheese would not have been uncommon at this time of the year.

This has been adapted from Vermont ETV Cooks, a fund raising show that aired many years ago.

Roasted Vegetable and Barley Stew with Walnut Pesto

Stew ingredients

1 cup pot or hulled barley*
7 cups of vegetable stock
1/2 cup leek or onion, diced
1/2 cup carrot, diced
1/2 cup parsnip, diced
1/2 cup turnip, diced
1/2 cup celery, diced
1/2 cup cabbage, chopped
1/2 cup green beans, chopped
2 Tbsps olive oil
1 tsp salt
1 tsp pepper

1/4-1/3 cup tomato paste
1 tsp dried thyme
1 tsp dried savoury
1/2 tsp dried rosemary, crushed


Pesto Ingredients

2/3 cup walnuts
1 cup parsley leaves
1 large clove garlic, pressed
2 Tbsp olive oil
2 Tbsp grated parmesan
1/2 tsp black pepper
2-3 tsps lemon juice

Preheat oven to 375°F. Place rack in the middle of the oven. Spread the barley on a cookie sheet and toast for 5 minutes until slightly browned and aromatic. Be careful not to let the barley burn; shake the pan every minute or so.

Bring the stick to a boil, add toasted barley and simmer covered for 25 minutes. While the barley is cooking, toss together the veggies with the oil and salt and pepper. Spread in a single layer on the cookie sheet and roast for 15 minutes or until lightly golden.

When the barley has cooked for 25 minutes, add the roasted vegetables, tomato paste and herbs and simmer uncovered 20 minutes or until the liquid has reduced to a thick stew-like consistency.

Meanwhile, combine the pesto ingredients in a food processor and grind until well blended but still coarse in texture. Fold pesto into the barley stew at the end of the cooking period, adjusting salt to taste.

* Barley is sold in three basic states; pearl, pot or hulled. Pearl or polished barley is the grain that has had the bran mechanically removed. Pot or scotch barley is somewhat less refined but still healthier and a more flavourful choice than the pearl barley. Hulled barley is the grain that has only had the tough outer husk removed and is very nutritious and a good source of fiber. It is usually only found in health food stores. If you use this form of barley, you may need to increase the cooking time and liquid. I usually use this type but haven’t yet tried in in this recipe.