Its been a while, and Ive got alot to catch up on, so Ill start with this delicious bread recipe I made for Meggies birthday feast. It was inspired by this wonderfully cute 101cookbooks recipe.
- 1 1/4 cups warm water (105-115F)
- 2 teaspoons active dry yeast (one packet)
- 1 tablespoon honey
- 3 cups whole wheat flour
- 1 1/2 teaspoons sea salt
- 2 tablespoons butter, melted, for brushing
In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes.
In the meantime, mix the flour and salt in a large bowl. Add the wet mixture to the dry and stir well.
Brush a loaf pan with some of the melted butter. Place the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. Remove from oven, and remove the bread out of the pan fairly quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, with butter and jam.
Makes 1 loaf.
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
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.