From Chef Napoleon Arrieta of The Farm at San Benito in the Philippines

Tomato tower, at The Farm at San Benito

Tomato tower, at the vegan restaurant at The Farm at San Benito

 

Ingredients:
12 Roma Tomatos, each sliced into 4 rounds, marinated in salt, black pepper, olive oil and chopped basil
The “cheese” layer is a purée of:
2 C cashew nuts
1 C pili nuts (or substitute macademia nuts)
1⁄4 C lemon juice
2 T nutritional yeast
1 T white miso
1 tsp. garlic
1⁄4 tsp. white pepper
1⁄2 tsp. salt
For the Pesto, purée:
3 C watercress
1//2 C basil
1⁄4 cup lemon juice
1 tsp. garlic
1⁄2 C pili nuts (or substitute macademia nuts)
1 C sunflower seeds
To assemble:
Stack each tomato in alternate layers of “cheese” and pesto. Drizzle some of the basil marinade around the tomato.
Garnish with balsamico glaze and sunflower seeds.

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