Barley and Cheese Grinda’

We were recently reminiscing about the time we decided to break veganism hardcore and ordered an extra large pizza and split an eggplant parmigiana. Shit was rough.
If you’re looking for a milder break from not eating cheese, here’s a gentler Italian hoagie option. However, it ain’t called a sub sandwich for nothing: Just like we’ve substituted mushy delicious barley for meat balls, you can sub rice cheese or equivalent product for the cheese. But be warned, without egg the balls may become mash.
Barley Sub
2 cups water
2 Tbs. Earth Balance margarine
1 cup barley, washed
1 head broccoli
3 cloves garlic
2 shallots
1/2 red onion
1/2 cup ricotta cheese
1 egg, beaten
1/2 cup breadcrumbs or wheat germ
1 Tsp. red pepper flakes
1 Tsp. oregano
1 Tsp. basil
1 cup vegetable oil for frying
1. Bring a large saucepan of water and margarine to boil and then add barley. Let go for about half an hour on medium heat, covered. Barley should become slightly overcooked and mushy. Remove from heat.
2. Take your head of broccoli and rub the florets between your fingers in order to loosen the little buds, letting them fall into a large mixing bowl. After entire head has been rubbed clean, discard stems. Finely chop the garlic, shallots, onion and parsley and add to mixing bowl as well.
3. Dump your barley mixture into the bowl along with the ricotta, one egg and breadcrumbs. Add salt and pepper to taste with red pepper flakes, basil and oregano. Squish the mixture with your hands until well mixed and distributed. Then start to form balls about the size of golf balls and set on a greased surface.
4. Preheat oven on broil.
5. Place a deep pan with vegetable on high heat for five minutes. Once hot, fry a couple balls at a time, flipping every couple minutes. Remove and let cool on paper towels to blot.
6. Once all your balls are fried, prepare sandwiches by slicing each hoagie roll in the middle (without cutting into two halves), plopping 3 or 4 balls onto each roll and smothering with marinara and a sprinkling of shredded mozzarella or parmigiana. Broil for about 3minutes or until cheese gets gooey.
Beverage: Bira Moretti
Soundtrack: Goblin’s Profondo Rosso