Cream, festive textures and flavors! *
2 roma tomatoes
1/4 cup sliced black olives (optional)
4-5 pieces of soaked sundried tomatoes (10-30 minutes soak in warm water)
1/4 cup water
kelp granules with cayenne (optional)
fresh basic and rosemary
yellow or red bell peppers
2-3 T mellow white miso
1 cup brazil nuts
Use a veetable mandolin to thinly slice 'pasta' out of the zuchinni
Marinate it on a plate with drizzled - olive oil, lime juice and sea salt.
Place in a 7X7 " pan making a thin layer across that overlaps slightly when they meet
Seed the avocados, spoon into a bowl and mash in a bowl with a few squeezes of lemon, and a pinch of sea salt, 2 T miso, some finely chopped rosemary, dashes of kelp granules and cayenne pepper, Chopped tomato and sliced olives then mix with form to guacamole texture.
Spread this mix onto the zucchini layer in the glass pan. Sqeeze more lime juice on top and add some more chopped rosemary and kelp granules.
Then layer more thinkly sliced marinated zuchinni on top for another thin layer.
Put in blender, water first then tomatoes, some chopped basil and rosemary, soaked sundried tomatoes, olive oil, sea salat, 2 heaping tablespoons of miso paste and blend till smooth.
Then pour and spread over the top layer of zucchini.
'Ricotta Cheese' - also in the blender
1/4 cup pure water, brazil nuts, few squeezes from lemon, seal salt, fresh finely chopped rosemary, 3-4 dashes of olive oil. Blend for 2-3 minutes
Pour small mounts on top of the marinara sauce and make it look like clumps of cheese over the top. Then add fresh small whole basil leves.
Spring more dulse granules and cayenne on top.
YUUUM and very dramatic and fun to make- so many creative ways to layer it- and really fun to eat.
*The one above is made without seaweed or olives.