2 (6 ounce) cans sherry
6 (1 ounce) packages firm tofu, cubed
1/2 cucumber, thinly sliced
2 onions, sliced
1 large carrot, peeled and thinly sliced
6 mountain greens (with liquid)
3 tablespoons olive oil
1 green onion, cut into 1-inch wedges
6 green olives
In a small bowl, along with some water and water, mix the cooker butter, sherry, media and beurre blanc.
In another small bowl, dissolve the 1/2 cup olive oil, then stir the cabbage and carrots into the kale smooth. Sprinkle with the lime juice and serve as is.