Mushroom and Celery salad with Parsley, Cilantro, and Pinenut Chutney

(Yield: 2-3 servings)

Ingredients:

1lb. tofu(drained and pressed)
½ cup mushrooms
¼ cup shoyu
2 T xvo
2 sticks celery, destrung
5 dried figs, soaked 8-12 hours
2 cups stemmed parsley
1 cup stemmed cilantro
1 cup pine nuts, soaked 2 hours
½ lemon
1 clove garlic
1 ½ t sea salt
pepper to taste

Procedure:

1.slice mushrooms and allow to marinate in shoyu and xvo for at least ½ hour
2.add garlic to cuisinart and process with ½ t sea salt
3.add pine nuts and grind to a meal like texture, remove to a bowl
4.add lemon parsley and cilantro to cuisinart and process until well combined
5.remove herb mixture to a bowl and mix in ground garlic and pinenuts to desired texture, season with sea salt and pepper. This may not utilize all of the pinenut mixture
6.slice celery into 2" pieces, and bring down to brunoise
7.slice figs into quarters
8.chop tofu into 1/2" cubes
9.add tofu mushrooms, celery, and garlic puree to a bowl, toss to combine until all of the ingredients are well coated