Lentils and Tofu Salad with a Honey-Balsamic Dressing

Ingredients

For the salad:

• 1 cup dried green lentils, soaked overnight or for 8-10 hours
• 1/2 cup white, pinto or kidney beans (or a combo)
• 1 package of tofu, patted dry with a paper towel
• a handful of almonds, crushed
• a handful of dried cherries or cranberries

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp of lemon juice
• 1-2 tbsp honey
• sea salt, fresh black pepper and fresh thyme to taste

Instructions

Place lentils and bean in a pot with about 3 cups of water.  Cover and let simmer over medium heat for 15-20 minutes.  Once beans are cooked, drain water and rinse with cold water.

Meanwhile, slice tofu into 1 inch squares and coat with salt and pepper.  Heat olive oil, ghee or butter and saute tofu until browned (about 10 minutes).

In a medium bowl, combine cooked beans and tofu with the almonds and cherries.

For the dressing:  In a small bowl, combine all ingredients (these measurements are approximations because with dressings I tend to combine due to taste – so use your best judgement).  Pour dressing over the salad and lightly mix to coat.

This salad is really delicious served with hummus or tahini and small pita pockets.

mangia!

Sun-dried Tomato Pesto

A delicious topping for pizza, pasta or polenta! When I made this, I sautéed polenta circles and topped with roasted red peppers, the pesto and fresh, chopped basil.

Makes about 1 1/2 cups

Ingredients

• 1/2 cup sun-dried tomatoes
• 1 cup of water
• 1/4 cup almonds
• 1-2 garlic cloves
• 2 tbsp olive oil
• 1/4 tsp salt
• dash of fresh ground pepper
• 1/4 cup fresh basil, chopped

Instructions

Place the sun-dried tomatoes in a saucepan and cover with water.  Bring to a low boil and simmer until soft (about 15 minutes).  Grind the almonds in a food processor.  Add the tomatoes (and 1/2 cup of the water), garlic, oil, salt,  and pepper and puree.  Stir in the chopped basil.

mangia!