2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.
An individual lunch size serving.
2 Tbs Extra Virgin Olive Oil
3 Garlic Cloves [minced]
1 cup Shiitake Mushrooms [woody stems removed, sliced]
1/4 cup Dried Shiitake Mushrooms [broken into bite size pieces]
1/2 cup Pearl Barley
4 cups Vegetable Broth
1 small handful Kale [torn to bite size pieces]
4 oz Firm Tofu [cut into 1/2″ cubes]
Freshly Ground Black Pepper
Heat oil over medium heat. Saute garlic + mushrooms for 5 minutes until juices are drawn out. Add broth, dried mushrooms + vegetable broth. Bring to a boil then stir in barley. Reduce heat, cover + simmer for 45 minutes. When barley is tender, add kale + tofu. Simmer for 5 minutes, season with black pepper + serve.