LAYERED TOMATOES, ZUCCHINI, AND PUMPKIN
Preparation time: 40+ min
For tomato sauce
50 g soaked sun-dried tomatoes
200 g cherry tomatoes or mini plum tomatoes
100 ml tomato puree
white part of spring onion
salt and pepper
Drain the soaked tomatoes well and save the water for cheese that you will make with cashew nuts. Add drained tomatoes and cherry tomatoes to a food processor and mix. Place everything in a bigger bowl and add tomato paste, the chopped white part of the spring onion, Provence herbs such as thyme, oregano, marjoram. It is better if the herbs are fresh. Season and save until serving.
For cashew nuts cream
1 cup cashew nuts
2 tbs molasses yeast flakes
Soak cashew nuts overnight, drain them the next day, rinse under running water, and place them in a good blender. Add tomato water, approx. 50 ml, nutritional yeast, and blend until smooth. If the ingredients don't blend well, add a little bit more water. The texture should be like cream cheese. Season with salt to taste, but be careful as tomato water is already salty.
2 young zucchini
1/4 small Hokkaido pumpkin
bunch of fresh basil
250 g shiitake
Thinly slice the zucchini lengthwise with a mandoline slicer. Season the pumpkin with chopped fresh basil and tamari and thinly cut it with a mandoline slicer. Gently massage the Hokkaido pumpkin with your fingers to make it softer.
First, put a spoon of cheese on the plate, then a few spoons of tomato paste, neatly place a layer of zucchini on top, then tomato sauce again, and Hokkaido pumpkin on top. Quickly deglaze shiitake with tamari and just before serving, pan-fry them until they are golden brown.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.