September 2013

Sunsugar Tomato and Kale Barely Salad

vegan heirloom tomato miso pesto kale umeboshi

See this featured on Alignyo!

1 1/3 c dry barley
White miso basil pesto (see below)
Sunsugar cherry tomatoes or another sweet cherry/grape sized tomato
4 lacinato kale leaves
¼-1/3 c minced red onion
Handful of parsley
*optional – chopped artichoke hearts, cooked chickpeas, Kalamata olives

White Miso Basil Pesto
2-3 c packed fresh basil videos
¼ c sunflower seeds
¼ c pignoli (pine nuts)
½ lemon, juiced
¼ c olive oil
2 T heaped of white miso paste
¼-1/3 c umeboshi plum vinegar (Eden brand at Whole Foods in the Asian food section)
Sea salt to taste
- Whiz all in a food processor.

Salad Assembly:
Cook the barley in double the amount of water. Let cool completely before mixing with the other ingredients.
Prepare the pesto. Chop your desired amount of tomatoes, the onion, parsley and kale. Mix with the pesto and then with the cooled cooked barley. Lastly, add the ume and extra olive oil if necessary.

Sunsugar and barley with miso pesto