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

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.