Vegetables: Leslie Taylorson's Zucchini-Asparagus Carpaccio with Basil Cheese

By JoFClark

From the Art of raw living food by Doreen Virtue and Jenny Ross

Ingredients

• 2 medium sized zucchini
• 6 asparagus spears
• 1/4 cup capers
• 2 Roma tomatoes
• 1/4 cup cold pressed extra virgin olive oil
• 1 dash sea salt
• Basil Cheese
• Basil Cheese
• 4 cups pine nuts
• 2 cups fresh basil, chopped fine
• 1/8 cup lemon juice
• 1 cup water
• 4 cloves garlic
• 1 t Himalayan salt
• 1 Roma tomato

Preparation

Step 1

Using a mandolin set at 1/8 inch, thinly slice strips of zucchini
Cut Roma tomatoes into 1/8 inch thick rounds
Using a Y peeler, carefully peel asparagus strips
Pour olive oil and sea salt in a glass mixing bowl
Gently coat tomato and zucchini strips, and set aside for immediate use; then toss asparagus strips in remaining liquid
Gently place tomatoes in one layer across bottom of serving plate
Layer with zucchini strips, then top with capers, asparagus mixture, and finally a sprinkling Basil Cheese

Basil Cheese
Blend all ingredients (except basil) in a high-powered blender until well mixed
Pour into midsize mixing bowl, and fold in chopped basil
Mix well
Spread over 2 dehydrating trays 1/8 inch thick
Dehydrate at 110 degrees for 12 hours
Break up into desired size pieces, or crumble into fine cheese topping
The cheese save 14 days in an airtight container and is great on soups and salads and over pizzas

Makes 2 trays