4 tomatoes, sliced
3 medium zucchinis, sliced into 1/4" slices
4 large onions, sliced
1 1/2 tubs Garlic and Herb Tomato Paste
Cashew Sauce:
3/4 cup raw cashews
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon chicken style stock powder
1/2 medium onion, roughly chopped
1 clove garlic
2 cups water (start with 1) to blend
Blend all "cashew sauce" ingredients. Heat on stove until thickened.
Method:
Grill or bake the vegies (sweet potato, tomato, and zucchini), after painting them with garlic oil. Fry the onion till soft. Serve with bread of your choice. We made foccacia-like bread, spreading the tomato paste on the bottom half of the bread. We layered up the vegies, spread cashew sauce on the top half of the bread, and then put it together.
Optional: Eggplant (sliced into 1/4" slices, and grilled or baked)
