I’ve been loving this Soylent stuff since my musician friend Simon TJ introduced me to it 4 months ago. What is it? Well I’m glad you asked. Soylent is a complete meal replacement with no added flavours or sugar. It comes in two varieties, a liquid and a powder, both taste a bit like a bland liquid cream of wheat in a mildly enjoyable way.
It’s absolutely perfect for artists & entertainers who have a tendency to hyper focus and forget to eat, or just resent needing to stop and cook something, you know, in order to not die. Despite the fact that I now drink many of my meals I also love to cook when I have the time and have been fooling around with adding soylent to my dishes in order to superfood it up a bit.
Recently my partner and fellow magician David Parr came for a visit. He’s Vegan and it’s always a fun challenge to cook for him; fun but not always easy since most of my signature dishes are based around cream, butter and cheese, my holy trinity.
I wanted to come up with a dish which tasted like my 3 favourite foods while keeping it completely vegan. It was a big success according to my 3 taste tester victims, so on my third attempt at making it I tried incorporating soylent and here is what I came up with.
Super Creamy Tomato Barley Risotto with Solent
Inspired by a recipe from Vegan Yum Yum Cookbook with notes from OhSheGlows.com
Yield: ~ 2.5 cups
1 cup dry pot barley
2 tbsp extra virgin olive oil
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp chives
1 large garlic clove, minced
1 tsp cashew butter
1.5 cups canned pureed/diced tomatoes (15 oz can)
1/4 cup coconut milk (you can substitute almond milk as well)
3/4 cup liquid soylent
1/2 cup water
1/4 cup nutritional yeast
salt to taste (or smoked salt for added flavour)
1. Rinse and Sizzle
Rinse your pot barley in a strainer and place into medium sized pot or pan. Add olive oil, basil, parsley, garlic and onion till caramelized. Stir in barley till it is coated with oil. Turn heat to medium until barley begins to sizzle.
2. Make it Creamy
Cook for 1 minute and then add in the tomatoes, coconut milk, soylent, water, cashew butter, nutritional yeast and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low.
3. Cook and cook and cook
Cook, covered (with a bit of air escaping) for 40-50 minutes, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot.
This dish will be creamy as hell, and the barley will be very chewy and not mushy. Serve immediately to your unsuspecting guest who will never know they ate vegan superfood.
No Soylent?? Easy just substitute with coconut or almond milk in and use 1/2 tsp more olive oil.
I grilled some zucchini in garlic and olive oil and tossed it on top for a little extra zing.