3 roma tomatoes (2 thinly sliced, 1 chopped)
5 - 6 fresh basil leaves
1eggplant, sliced very thinly lengthwise, using vegetable peeler or mandoline (marinated in a bit of oil and vinegar to soften)
1 cup Quick Nut Cheese*
1 tsp dried basil
marinated mushroom slices
red onions, thinly sliced
red pepper, thinly sliced
yellow pepper, thinly sliced
black and green olives chopped
salt and pepper, to taste
1 tsp dried oregano
1 medium zucchini, spiralized (optional)
1 Tbsp pine nuts
Water to cover
2 tsp lemon juice
dash sea salt
In blender mix nuts and just enough water to cover.
Frequently scrape sides of blender with spatula and continue to blend
Add fresh basil and continue to blend.
Add water as necessary. If you don't have a high speed blender, you may need to add more water to mix. If too thin, filter mixture through a piece of cheese cloth or a nut milk bag or add more nuts to thicken.
Layer bottom of a small casserole dish with 2 tomatoes thinly sliced
Sprinkle with fresh basil and dash of cayenne
Add a layer of eggplant slices and salt lightly
Generously top eggplant with nut cheese and sprinkle with dried basil
Add another layer of sliced eggplant
Top with red onions, red and yellow peppers, green and black olives, marinated mushrooms, and any other toppings you like.
Season with salt, pepper, and oregano, and basil to taste.
Place casserole dish on mesh dehydrator sheet at 115 degrees for 1 hour.
Continue to dehydrate at 105 degrees for 3 hours.
Suggestions: Serve with spiralized zucchini and marinated broccoli florets.