Delicious vegetarian recipes from Dorota Trupp
Ingredients (serves 2)
- 1 medium zucchini, sliced thin, lengthways
- 1 tomato, sliced thin
- 1 cup of tomato sauce (see below)
- Walnut Pesto (see below)
- Walnut Crumbles (see below)
Tomato Sauce ingredients
- 1 small clove garlic
- 1 cup semi-dried tomatoes
- ¼ cup olive oil
- Juice of ½ lemon
- 4 soft and pitted raw dates
- 2 tbsp water (if needed)
- 1 tsp chopped oregano or thyme
Blend to a paste in a food processor.
Walnut Pesto ingredients
- 1 clove garlic
- 1 bunch of basil picked off the stems
- 1⁄3 cup olive oil
- ½ cup walnuts
- Juice from ½ lemon
Blend in a food processor until a paste is formed.
Walnut Crumbles ingredients
- 2 cups walnuts
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp marjoram
- 2 tbsp Shoyu soy sauce
- Pepper to taste
Place all ingredients in food processor and blend till a coarse crumb is achieved.
Method
Place a layer of zucchini on a plate. Top with cherry tomato pulp, fresh tomato slices and walnut pesto.
Top with a layer of zucchini and layer with tomato pulp and pesto again.
Sprinkle top with walnut crumbles.
Photo credit: Trupp Cooking School
