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TOMATO PAVE
Chef Roxanne Klein of Roxanne’s – Larkspur, CA
Adapted by StarChefs
Yield: 1 Serving
Ingredients:
Cashew Cheese*
- 3 cups cashews, soaked 10-12 hours
- 1/3 cup Rejuvelac**
- ½ teaspoon Celtic sea salt
Pesto Sauce
- ½ cup olive oil
- 2 cups basil leaves
- ¾ cup pine nuts
- 1 ½ teaspoons chopped garlic
- 1 teaspoon lemon juice
- 1 teaspoon + ¼ teaspoon nutritional yeast
- Salt and pepper to taste
Tomato Pave
- 1 medium tomato
- 2 Tablespoons watercress
- 2 teaspoons pesto sauce
- 2 Tablespoons cashew cheese (see above)
- Pinch of Celtic sea salt
- Cracked black pepper
- 2 Tablespoons micro greens
- ½ teaspoon basil oil
- ¼ teaspoon 100 year old balsamic vinegar, optional
Method:
For Cashew Cheese:
Put cashews through juicer with blank plate. Mix Rejuvelac and Celtic
salt into cashew liquid by hand. Place in bowl covered with milk
bag or cheesecloth and place in warm spot for 8 hours.
Form into cheese round and refrigerate for at least 24 hours. After
cheese has firmed up, serve immediately or store in covered plastic
containers, no more than 3 days.
For Pesto Sauce:
Blend all ingredients together in blender until creamy. Adjust seasoning
to taste.
For Tomato Pave:
For each Tablespoon cashew cheese, roll into a round (a little smaller
than tomato slices.
Slice stem off tomato, plus a small slice off the opposite end
as well. Then slice tomato into 3 equal sized rounds. Place watercress
in the middle of plate, then place one of the tomato slices on top.
Then season with a pinch of salt and black pepper, and top with
one round of cashew cheese and 1 teaspoon pesto sauce. Place second
slice of tomato on top, and repeat with salt, cheese, and pesto.
Place last slice of tomato on top, sprinkle with pinch of salt,
and black pepper, then top with the micro greens. Garnish plate
with basil oil and optional balsamic vinegar.
Wine Pairing:
Cuilleron, Condrieu "Les Chailletets" 2001, Rhone
*Available
for purchase from Roxanne’s Restaurant 415.924.5004
**Available on the web at www.rejoiceinlife.com.
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