Heirloom Tomato Rawsagna Salad
I tried this earlier today....yummmmmmmm. Lots of possible ideas for tweaks. You could add some hot peppers, mushrooms, other greens as layers - whether processed or just sliced.
Zana [B]Heirloom Tomato Rawsagna Salad [/B] 2nd Place Winner 2011 Tomato Art Festival Recipe Contest [I][B]INGREDIENTS[/B][/I] [B]CASHEW RICOTTA[/B][INDENT]2 cups raw unsalted cashew buts (soaked 1-2 hours) Juice from 1 lemon 1/4 nutritional yeast 1 teaspoon of sea salt 4 tablespoons of filtered water[/INDENT][B]TOMATO SAUCE[/B][INDENT]2 cups of sundried tomatoes (soaked 1-2 hours) 1 Roma tomato 1/2 cup of cherry tomatoe 1/2 jalapeno (seeded) 1 tablespoon agave nectar 1 teaspoon of sea salt 1/ cup olive oil 2 tablespoons filtered water[/INDENT][B]BASIL CASHEW PESTO[/B][INDENT]2 cups of basil leaves 1/2 cup raw unsalted cashews 1/4 cup of olive oil 1 teaspoon of sea salt 1 teaspoon ground peppe[/INDENT]r [B]ZUCCHINI[/B][INDENT]3 med zucchini (ends trimmed) 2 tablespoons fresh thyme 1 teaspoon of sea salt 1 teaspoon black pepper[/INDENT] [B[I]]INSTRUCTIONS[/I] KEY ELEMENT PREP CASHEW RICOTTA:[/B] • Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta. • Add water if necessary [B] TOMATO SAUCE:[/B] • Blend in food processor until smooth [B]BASIL CASHEW PESTO:[/B] • Combine in food processor and blend until slightly chunky, but mostly smooth [B]ZUCCHINI "NOODLES":[/B] • Cut the zucchini length wise & use veggie peeler or mandolin slicer to cut into very thin slices. • Toss into olive oil/thyme/salt pepper until coated. [B]FULL ASSEMBLY:[/B] • Make individual portions by layering the zucchini into squares overlapping. • Then spread tomato sauce, a dollop of pesto, a dollop of ricotta. add a slice of heirloom tomato: Repeat 2-3 times to create layers. • Top with a dollop of Ricotta & garnish w/ a basil leaf! |
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