Recipe Detail Page

1 Whisk 3 tbsp (45 mL) oil with tamari. Slice portabellos into 1-inch (2.5-cm) strips and place in shallow dish just large enough to hold them. Stir to coat with tamari marinade. Marinate for 1 hour. Place red peppers in a bowl. Drizzle with 1 tsp (5 mL) olive oil and sprinkle with salt. Dehydrate mushrooms and pepper strips (see TIP below) just until softened slightly; this will take 2 to 4 hours. Dehydrate tomato slices until dry, turning over halfway through dehydrating. This could take up to 6 hours.

2 Meanwhile, drain soaked cashews and place in a food processor with nutritional yeast, salt and pepper. Whirl until smooth. Slowly drizzle in 1 to 2 tsp (5 to 10 mL) water, if necessary, to achieve a paste-like consistency. Lay a large piece of plastic wrap on counter. Place chives on wrap. Roll cashew mixture into a log, measuring about 8 inches (20 cm) long, covering with chives. Seal and wrap log.Refrigerate until ready to use.

3 Once vegetables are dehydrated and cashew chive log is made, stack kale leaves and slice very thinly. You should have about 2 cups (500 mL). Squeeze in your hands to soften. Then drizzle with remaining 2 tsp (10 mL) oil, lemon juice and salt to taste. Toss, adding a drizzle more oil if needed.

4 To assemble platter, place kale on base, arrange cherry tomatoes, olives and artichokes over greens. Lay pepper and mushroom strips and tomato slices on the side. Slice cashew log and layer on salad, using 1 or 2 slices as glue to help bread and crackers stand up at back of platter. Or serve in a separate container.