Food inspires me. Working with the ingredients, smelling them, tasting them, trying to guess what will go with what. I am amazed at how you can have an idea, start throwing some things together and with in a matter of minutes, transform the familiar into something completely new yet wonderful. It is a transition from the unknown to the known. Plus we get to eat it!
As I started writing this post, I was struck by the similarity that life has with creating food. We are in a time of huge transition. The whole planet is finally waking up, looking around and saying, Man…we have really created a mess here.
The amazing thing is that with this recognition things start to happen. People are becoming more aware of how they live. We are no longer taking everything for granted and living with a mentality of excess. Living Green is becoming main stream. We are aware of the benefits of local foods and sustainable farming. We are becoming aware of our carbon footprint. We are even becoming aware of what we eat and how it is affecting our health.
We are taking the ingredients and combining them in a whole new way. A less complex, but more meaningful way. Respect is being developed and attention is being paid. The new meal is being made and while it is simple, the flavor is divine.
This little tomato Napoleon is quite simple but delicious. A quick and easy basil cashew “cheese” is combined with the layers of tomato and zucchini. It is a great end of summer treat.
Tomato Napoleon with Basil Cashew Cheese and Basil Oil
For each Napoleon you will need:
1 small tomato
2 slices zucchini (the same size as the tomato)
Basil Cashew Cheese Spread
Basil Oil
Cut the tomato in thirds. Form a patty of the Cashew Cheese the same size as the tomato slice. Layer tomato slice, zucchini and cheese, repeat. Drizzle basil Oil over top. You can also add balsamic vinegar (highly recommended).
Basil Cashew Cheese Spread
1 C Cashews, soaked at least 6 hours
2 T. Lemon Juice
1 Clove Garlic
Pinch Salt
1 C basil leaves
Start food processor. Drop clove of garlic into processor and run until garlic is chopped. Add cashews, lemon juice and salt. Place all ingredients except basil in food processor and process until smooth (it will be a little grainy). Add basil and pulse until basil is chopped up and combined into cheese.
Basil Oil
Finely chop 4 T basil and add to 1/4 C oil
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{ 18 comments… read them below or add one }
PERFECTION! I can’t wait to make this gorgeous dish.
That is beautiful. What a gorg presentation. And the cheese recipe looks really good. Although I never even crave “cheese” it’s always nice to have options that I have filed away for a rainy cheese day.
lets EAT!!! That is one Yummy looking Mater!
Wow that looks beautiful. I have been craving a caprese salad-like dish for a while now. And all the basil and tomatoes in my garden have been taunting me. I’m making this ASAP. Thanks as always.
Oooooh, my mouth watered just looking at that gorgeous picture! Hooray, “cheese” for the lactose intolerant! Definitely gonna make this up!
That is simply gorgeous!
Beautiful image and yummy-sounding recipe. Now, if only I had a decent food processor. *Sigh*
Gotta play to win right?
here’s my best shot……could’ve got a better one, but it was gone apprx. 5 seconds later;
http://www.flickr.com/photos/15229158@N00/3888564056/
Made this w/the help of hubby for dinner tonight. Told him to slice tomatoes—we ended up with Leaning Towers of Tomato Napoleans! Hilarious but oh so tasty along with your Mango Broccoli Avocado salad—whatta meal!
Super creative display. Yummy looking. Trying to cut back on the wonderful nuts and it’s not super easy.
Oh my gosh! Total deliciousness! I only made the cheese because I wanted to try a cashew cheese, but I’ll definitely make the whole ensemble one day. I blogged about this recipe on my website!
I was also wondering about the amount of nuts I see in raw recipes.
Im currently transitioning into a raw diet from vegan/vegetarian and I am finding it difficult both time and finance wise.
How does the number of nuts effect heart/blood health ( I know it is healthy fat – but it is still fat and seems like a lot of it because 1 – 4c of cashews almonds or something else are used for everything!)
Is there a substitue? Could I use a seed instead? or just something else. I find after I eat large amount of cashews I start getting a lot of mucous production in my ENT area (why?? I have no clue)
thanks for you help.
Your blog has become my number one visited site!
If you are concerned about the use of nuts, I would suggest finding recipes that don’t have nuts. We use nuts in raw food to replace dairy, flour, etc. Also, recipes like this are considered gourmet. You need to balance things out.
My cheese didnt turn out
It was all crumbly and doesnt look creamy like urs. I added some water and oil to make it more creamy but it didnt turn out at all 
ANy tips???
Did you soak your cashews until they were soft?
I cant get enough of this amazing flavors in my mouth. The only changes if I may share with you is I added fresh organic dill instead of basil to the cheese mix as well as added 1 fresh red chili cuz I like mine spicy. Thank you for your amazing recipe.
When you say soak the cashews for 6 hours, is that in water or something else?
Filtered water. Cheers!
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