Vegan Caprese with Sun Dried Tomato Pesto
It’s starting to taste like summer!!
The moment I see tomatoes back in season my heart skips a beat and I begin to scheming how I can infuse them into everything I eat. Naturally, a tomato appetizer is on the menu this week. Bring to share as a dinner party or healthy BBQ appetizer / side dish, enjoy as a snack or add a protein and make it a meal.
Tomatoes can sometimes get a bad reputation as a nightshade, which can perpetuate inflammation symptoms - especially for individuals with Rheumatoid Arthritis. However, their antioxidant content makes them one of the world’s healthiest foods. For an added nutritional boost - combine with olive oil (re: pesto below) to increase the absorption of fat-soluble antioxidants (especially lycopene), which amplifies it’s anti-inflammatory benefits even more.
Fun Fact: Did you know that eating 1-2 cups of tomatoes per day can also protect you from sunburns and help reduce the risk of certain types of skin cancer?
(Dairy Free, Paleo, Vegan / Vegetarian, low FODMAP, SIBO friendly)
HOW TO RECLAIM YOUR HEALTH AND START HEALING YOUR BODY
If you’re ready to cut through the nutrition noise and start making changes to actually heal yourself — follow this guide.
Sun-Dried Tomato Pesto
2/3 c sulfite free sun-dried tomatoes*
1.5 c fresh basil
1 c filtered water
¼ cup walnuts
¼ c extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp dried oregano
Sea salt
Cracked pepper
Optional - 2 small garlic cloves (use garlic-infused olive oil if low FODMAP)
*If the tomatoes are not packed in oil, soak for 20 minutes in warm water prior to using this recipe. Discard extra water.
Combine all ingredients into a food processor or blender until completely combined. Chill overnight or for several hours before serving - mixture will thicken. Stir before using. Enjoy leftovers on salads or roasted vegetables. Keep up to one week.
The Salad
2 pounds heirloom tomatoes, cut into ½ inch slices
2 tbsp minced fresh basil
Sea salt
Cracked pepper
⅓ cup almond "ricotta" (like this one from Kite Hill)
¼ c torn basil leaves, for serving
In a small bowl combine the almond ricotta, sea salt and basil and set aside. Layer the tomato slices and ricotta mixture on a platter. Drizzle with sun-dried tomato vinaigrette and fresh torn basil leaves.
More ways to enjoy:
Layer on top of this veggie flatbread to make a vegan ‘pizza’
Pair with wild salmon and avocado (to make a not-so-vegan but very well balanced meal)
Layer on top of a flax cracker and hummus