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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

IMG_4637Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Admittadly, I considered posting only the pictures of this luscious dish. It was that delicious, fresh and beautiful. Couldn't it possibly stand alone with no words to accompany?

I'm having SO much fun cooking Raw Vegan Cuisine, learning a ton, working with new ingredients, techniques and tools, making many ingredients by hand… and continuing to feel amazing changes in my spiritual, mental and physical well being.

 Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue is a recipe by Matthew Kenney, James Beard Award nominated chef and co-founder of the upscale, sexy, award winning raw vegan cuisine restaurant in New York City, Pure Food & Wine.  This dish encapsulates what I love about Raw Cuisine: light, intoxicatingly fresh ingredients, bursting with delicious flavors.  To be absolutely cliche, it's summertime on a plate.

Enjoy:-)

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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

 

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue (Serves 4-6)

Ingredients:

TOMATOES

  • 8 large green tomatoes (green tomatoes are firm & slice easily, I picked a couple with spots of pink blush on the skins, lo & behold they were both beautiful green and red in the centers!)

SWEET TOMATO FONDUE 

  • 1/4 cup olive oil
  • 3 cups chopped tomatoes (heirloom if possible)
  • 1/4 cup agave
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons himalayan or celtic sea salt
  • fresh ground pepper to taste
  • 1/4 cup bail, julienned, plus more for garnish

PISTACHIO RELISH

  • 1 cup pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon himalayan or celtic sea salt
  • freshly ground pepper

Method:

TOMATOES Thinly slice tomatoes on a mandoline into 1/4 inch slices.

SWEET TOMATO FONDUE Blend all ingredients except basil in a high-speed blender until smooth. Stir in basil.

PISTACHIO RELISH Pulse all ingredients in a high-speed blender until well combined but still chunky. Season with salt and pepper to taste.

FINISH Alternate layering 3 to 4 tomatoes with Pistachio Relish. Drizzle with Sweet Tomato Fondue, serving remaining Fondue in small bowls alongside with soup spoons. Garnish with more Pistachio Relish and a few pieces of fresh basil. Serve immediately.

Enjoy!

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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

 

You may also enjoy: First Spring Harvest… a cool, zippy refrigerator snack!

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Japanese Seaweed Salad

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Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed freshly rehydrated

 

One of my favorite, must-order dishes whenever we eat at Japanese restaurants is seaweed salad. The exotic textures, colors and flavors are an irressitable treat for me, not to mention a bona fide cocktail of minerals & vitamins, including B12. Ocean sea vegetables are macroalgaes that possess an impressive profile of protein, minerals and trace minerals. It is said that a piece of raw, unwashed seaweed will retain every single mineral held by the ocean.  Seaweed can purify the blood because its chemical compositions are very similar to blood plasma in human beings. Not only are these gorgeous sea vegetables a powerhouse of macrobiotic nutrition, they're anti-inflammatory and possess cholesterol lowering, anti-cancer & anti-viral properties as well… oh, they also make your hair lustrous & healthy too!

 You can imagine my excitement when I realized I could make this beautiful salad at home. It's a delicious, light summer meal which takes only minutes to assemble. I often use SeaSnax SeaVegi seaweed salad mix, by a great company with strict sourcing from only the purest ocean waters.

Please enjoy this magical and exotic salad!

Japanese Seaweed Salad

Makes 4 side course servings or 2 main course servings if you're like Jim and me:-)

Ingredients:

  • 1 oz package dehydrated Seaweed Salad Mix (or equivalent of mixed seaweeds such as Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed)
  • 1 fuji apple, thinly sliced
  • 1/4 red onion thinly slivered 
  • 2 tbsp rice vinegar
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp raw honey or agave

Method: 

  1. Place seaweed in a large bowl and cover with cold, filtered water. Set aside to rehydrate for 7 minutes, then drain into a collander.
  2. While the seaweed is rehydrating, assemble the dressing by whisking together the vinegar, tamari, sesame oil and honey. Stir in the minced ginger and garlic.  
  3. Lastly place the rehydrated seaweed, sliced apple, sliced onion in a large serving bowl and toss with the dressing until coated.
  4. Serve with chopsticks and enjoy!

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Japanese Seaweed Salad

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