Raw Vegetable and Herbed Cashew Napoleons
Servings: 20 bite-sized appetizers
Shared by: Chef Elizabeth Schandelmeier Gilgunn
For the cashew spread:
- 1/2 cup raw cashews soaked in cool water overnight
- 1 Tbs. each minced fresh herbs I used marjoram, chives and thyme
- 2 cloves minced garlic
- Mineral rich salt to taste
Vegetables (Your choice! I used):
- 2 carrots
- 2 red peppers
- 2 yellow peppers
- Spinach
For the Napoleons:
Peel carrots and slice thinly, cut to uniform size. Fillet peppers and cut to size, matching carrots. The easiest way to slice most vegetables thinly and consistently is to use a mandolin, however pepper fillets are best done by hand using a good sharp chef's knife.
Bon appetit!