Chef Brooke Preston lets Sabrina Rodriguez know about an upcoming celebration of vegetarian foods at the Red Lion Hotel in Sacramento. The event happens Saturday from 10:30 a.m. – 6 p.m. Price ranges from $12.50 to $30. Preston also shows us how to whip up Tomato Stacks with Feta drizzled in Basil Glaze.
Here’s the recipe:
4 large heirloom tomatoes, preferably of different colors
½ cup basil leaves, thin sliced into ribbons
For `Feta` Cheeze:
1c cashews + 1c macadamia nuts soaked for 2-4hrs and drained
1/8 teaspoon probiotic powder
1 cup purified water
2 teaspoons chickpea miso
1/8 onion
2 TB onion powder
1/4c lemon juice
Pinch of white pepper
Pinch of sea salt if needed
For Basil Glaze:
1 bunch fresh basil
1/3 cup cold pressed extra virgin olive oil
3 tsp lemon juice
dash salt
dash fresh ground pepper
To prepare the Macadamia Feta, place soaked, rinsed and drained nuts into food processor fitted with an ‘S’ blade. Process together with all other ingredients until smooth and mixture becomes a ball, adding water if necessary. Set aside.
For the Basil Glaze, place all ingredients into food processor and pulse until thoroughly combined. Assemble Tomato Stacks by slicing off top and bottom of each tomato and set aside. Slice all tomatoes into 3 thick slices crosswise.
Using slices from each tomato, arrange 1 slice tomato, cover with Feta, drizzle with Basil Glaze and sprinkle with basil ribbons.
Repeat for 3 layers using slices from different tomatoes to give color to each stack. Top with fresh ground pepper and dash salt if desired.