Zucchini, Carrot, Portabella and Cashew Butter Pave (raw)

Ingredients

Yield:

Serves 4

• For the Pave:

  • 4 ea Large Carrots peeled
  • 4 ea Portabella Mushroom Caps trimmed gills removed
  • 1 each Celery Root peeled
  • 4 ea Zucchini
  • 2 cups Herb Vinaigrette
  • 1 cup Cashew Butter
  • 2 cups Yellow Tomato Coulis
  • Micro Opal Basil

• For the Herb Vinaigrette:

  • ½ cup Lemon Juice
  • 1 cup Rice Wine Vinegar
  • 2 cups EVOO
  • 1 cup Herbs Basil, Chervil, Tarragon coarsely chopped
  • 2 Tbsp Ginger Minced
  • 3 Tbsp Shallot Minced
  • 1 tsp Garlic Minced
  • 1 tsp Chili Minced
  • 1 tsp Black Pepper Ground
  • 2 tsp Sea Salt
  • 2 Tbsp Honey

• For the Cashew Butter:

  • Cashew Butter
  • 1 cup Cashews Raw
  • 3 Tbsp Rejuvelac
  • Pinch Sea Salt

• For the Yellow Tomato coulis:

  • Yellow tomatoes quartered
  • 1ea Yellow bell pepper large dice
  • ½ cup Cucumber diced
  • 1 tsp Chilli minced
  • 2 Tbsp Fresh Cilantro
  • 1 tsp Turmeric Ground
  • 2 tsp Sea Salt
  • ½ cup EV Olive Oil

Preparation

Difficulty:

hard

Time:

30 Minutes

Total Time:

2 Hours

1. For the Pave:

   • 1. Using a slicer shave the carrots, mushrooms, celery root and Zucchini into paper thin slices.
   • 2 Place each vegetable in separate bowls.
   • 3. Pour the vinaigrette evenly over the vegetables and toss.
   • 4. Let the vegetables marinate in the vinaigrette at room temperature for 1 hour.
   • 5. Using a rectangle cake pan line the pan with plastic wrap.
   • 6. Layer the Carrot slices then smear a table spoon of cashew butter over the carrot layer then do the same procedure with the Celery Root, Zucchini and Mushroom.
   • 7. Cover with plastic wrap and place another cake pan on top of the pave. Put a 2 pound weight on the pan to press.
   • 8. Put the weighted pave in the cooler for 24 hrs to set.
   • 9. Remove the weight and unmold the pave.
   • 10. Cut into quarters trimming the edges.
   • 11. To serve place one piece of the pave on each plate, Sauce with the tomato coulis and garnish with Purple micro basil.

2. For the Herb Vinaigrette:

   • Mix all ingredients

3. For the Cashew Butter:

   • 1. Soak Cashews in water 12 hrs.
   • 2. Drain the cashews and blend until smooth using a food processor.
   • 3. Fold in the rejuvelac and sea salt
   • 4. Place in Cheese cloth lined strainer and let rest at room temperature covered for 8 hours.
   • 5. After the cashew butter has fermented remove from the cheese cloth and refrigerate for 12 hours.

4. For the Yellow Tomato coulis:

   • 1. Using a blender add all of the ingredients and blend until liquefied.
   • 2. Strain through a medium hole china cap.
   • 3. Chill until ready for use.