1 zucchini
5 tomatoes
Olive oil, Himalayan salt, black pepper and coriander 
1 cup spinach leaves 
Cashew herb cheese:
1 cup cashews
1 teaspoon lemon juice
1 teaspoon dried dill
1/4 cup water (more or less, as needed) 
Dash of turmeric, paprika and coriander 
1/2 teaspoon Himalayan salt
1 garlic clove

To marinate the zucchini and tomatoes: slice the zuke into thin strips on a mandolin, and chop the tomatoes. Rub them in oil and spices and put in the dehydrator for 1-3 hours, or in the oven at the lowest temperature.

To make the cheese: blend everything until smooth and very thick.

To assemble: layer slices of tomato, zucchini and spinach with cheese. Sprinkle with cilantro and coriander. Chomp.


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