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!