At the table with good friends and family you do not become old
This is how I view this dish. Perfect for springtime, perfect for a gathering, and satisfying from top to bottom. Caprese salad has so readily become a world famous dish, for its simplistic combination of flavors and I most certainly will not miss out on it for my lack of desire to eat cheese. Therefore, I have taken the best of this dish and transformed into a decadent raw vegan dish, surely not to be rejected at the table with good friends and family.
Creamy olive oil, juicy heirloom tomato, hearty green burger, rich olives, slightly tart basil, crisp lemon, and a slight spiciness of pepper when combined with arugula. Add that to a wonderful group of friends and family, turn on some Parisian lounge music, light some candles and you have satisfied all senses. Create an ambience that does this meal justice 🙂
THK Green Caprese Salad
For the Salad
2 c arugula
1 heirloom tomato, sliced into thick disks
1-2 tbs basil, chopped thin
1/2 lemon, juiced
kalamata olives, pitted
unheated sea salt and pepper to taste
For the Burgers
2 c raw sunflower seeds, finely ground in a food processor/variable blender (vitamix)
4 staulks celery, chopped
½ bunch scallion, chopped
5 tbs lemon juice
¼ c extra virgin olive oil
¼ c nama shoyu
1-2 garlic clove (roast if you have a problem digesting raw garlic)
3 c spinach, roughly chopped
1 tsp tarragon, finely chopped
1 tsp thyme, finely chopped
½ jalapeño, finely chopped
Burgers: Add the ingredients for the burgers into a food processor or variable speed blender that has a tamper (Vitamix). Mix until it is made into a doughy paste. With your hands, form the mixture into round patties and place on the dehydrator. Dehydrate on 100º F for approximately 32 hours. They are done when they are firm on the outside.
Salad Assembly: Place a couple handfuls of arugula in a bowl. Then layer 1 large slice of tomato, 1 burger, 1 slice of tomato. Top with chopped basil and olives. Finally drizzle with olive oil and a squirt of lemon. Add salt and pepper to taste.
Optional: I added some of my leftover cashew cheese to the top as well to give it a bit of that cheesy dimension. Find the recipe for it in “Cheesy” Collard Wraps.