Raw: 150 Dairy-free and Gluten-free Vegan Recipes by Omid Jaffari

Author:Omid Jaffari [Jaffari, Omid]
Language: eng
Format: epub, azw3
Publisher: Murdoch Books
Published: 2015-05-31T21:00:00+00:00

Cut the tomatoes into quarters and spread them on a baking tray lined with baking paper. Place the baking tray in the dehydrator for 20 hours.

After dehydration, put the tomatoes, olive oil, cashews, lemon juice, garlic, onion, salt and pepper into a food processor and process for 5 minutes.

Allow to cool for 5 minutes, then add the walnuts and process for 10 seconds.

Allow to cool for 5 minutes, then pour into sterilised glass jars and refrigerate. This will keep for up to 1 month.

Spicy tomato relish

MAKES 1 kg (2 lb 4 oz)

650 g (1 lb 7 oz) tomatoes

500 ml (17 fl oz/2 cups) extra virgin olive oil

60 ml (2 fl oz/¼ cup) lemon juice

4 garlic cloves, grated

¼ brown onion, roughly chopped

½ teaspoon pink lake salt

1/3 teaspoon freshly ground black pepper

1 teaspoon ground cumin

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