Heirloom Tomato Rawsagna Salad

Zana · September 4, 2011

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

Heirloom Tomato Rawsagna Salad
2nd Place Winner 2011 Tomato Art Festival Recipe Contest

INGREDIENTS

CASHEW RICOTTA

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

TOMATO SAUCE

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

BASIL CASHEW PESTO

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

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ZUCCHINI

3 med zucchini (ends trimmed)
2 tablespoons fresh thyme
1 teaspoon of sea salt
1 teaspoon black pepper

[B]INSTRUCTIONS

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

TOMATO SAUCE:
• Blend in food processor until smooth

BASIL CASHEW PESTO:
• Combine in food processor and blend until slightly chunky, but mostly smooth

ZUCCHINI "NOODLES":
• 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.

FULL ASSEMBLY:
• 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!

September 4, 2011	#1
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	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 Heirloom Tomato Rawsagna Salad 2nd Place Winner 2011 Tomato Art Festival Recipe Contest INGREDIENTS CASHEW RICOTTA 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 TOMATO SAUCE 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 BASIL CASHEW PESTO 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 r ZUCCHINI 3 med zucchini (ends trimmed) 2 tablespoons fresh thyme 1 teaspoon of sea salt 1 teaspoon black pepper [B]INSTRUCTIONS 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 TOMATO SAUCE: • Blend in food processor until smooth BASIL CASHEW PESTO: • Combine in food processor and blend until slightly chunky, but mostly smooth ZUCCHINI "NOODLES": • 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. FULL ASSEMBLY: • 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!