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Ingredients
- For the Napoleon Crackers
- 1 cup tomatoes
- 1 tablespoon Italian seasoning
- 3 sun-dried tomato halves
- 15 basil leaves
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon agave
- 1/2 cup pumpkin seed meal*
- 1/2 cup flax meal*
- Pumpkin seed and flax seeds meal is simply the seed turned into powder in a high-speed blender or coffee grinder
- Blend all ingredients in a high-speed blender until smooth.
- Spread in 6 even ’rounds’ on a dehydrator sheet, and dehydrate for a few hours until they can be removed from the sheet. Dehydrate for a further 6 – 8 hours at 115 degrees F, or overnight until fully dried.
- For the sour creamed cashews
- 1 cup cashews
- 1/2 cup water
- 1/2 teaspoon salt
- 2 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 3 teaspoons minced lemon thyme, minced (or regular thyme)
- Blend all ingredients, except the thyme, in a high-speed blender until smooth.
- Add thyme and pulse until fully mixed in.
- For the pepper sauces
- The following is for red pepper sauce, if you want yellow pepper sauce as well then you should repeat with yellow peppers
- 2 red peppers, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- Mix all ingredients in a bowl and dehydrate for 6 – 8 hours at 115 degrees F
- Once removed from the dehydrator, place in a high-speed blender with 1 teaspoon olive oil, 3 teaspoons water and 1 teaspoon lemon juice, and blend until smooth. You may have to add more water, depending on how dry your peppers got during dehydrating.
- For the assembly
- Prepare 10oz (300g) spinach by mixing in a large bowl with 2 teaspoons salt and 2 tablespoons olive oil. Massage the spinach until it wilts and takes on a lightly cooked appearance.
- Cut open 2 small avocados and, using a spoon, remove the flesh from each half in whole pieces. Cut each piece into a ‘fan’ by slicing them several times, 4/5ths down the length, leaving them connected at the top. You should then be able to fan them out.
- Assemble by starting with a napoleon cracker then adding a layer of spinach, one of the sliced avocado halves, and finally some of the creamed cashews. Repeat this for a second time and garnish with the pepper sauces.
Preparation
Step 1
For the assembly
- Prepare 10oz (300g) spinach by mixing in a large bowl with 2 teaspoons salt and 2 tablespoons olive oil. Massage the spinach until it wilts and takes on a lightly cooked appearance.
- Cut open 2 small avocados and, using a spoon, remove the flesh from each half in whole pieces. Cut each piece into a ‘fan’ by slicing them several times, 4/5ths down the length, leaving them connected at the top. You should then be able to fan them out.
- Assemble by starting with a napoleon cracker then adding a layer of spinach, one of the sliced avocado halves, and finally some of the creamed cashews. Repeat this for a second time and garnish with the pepper sauces.