One of my favorite things to do is to recreate my old favorite cooked foods into equally satisfying raw versions. Pictured above is my adaptation of an Italian Nachos appetizer I had long ago at Joey Buona's in Milwaukee, Wisconsin. In the restaurant version, the chips served alongside the Italian dip were fried and if I remember correctly, some dairy was involved.
I served these nachos at a Spa party for my friend, a bride-to-be, along with her bridesmaids the day before the wedding.
Slice Jicama, Yellow Summer Squash, and Zucchini thinly (with a mandoline if you have one available), place in a large bowl and drizzle with a touch of olive oil and sprinkle lightly with sea salt. Dehydrate the chips at 115 until crisp. Add fresh, thinly sliced baby portabella mushrooms and chopped raw kalamata olives just before serving.
The SUN-DRIED TOMATO SAUCE:
1/2 c. sun-dried tomatoes, soaked to soften
1/4 c. purified water
1/2 tsp. fresh lemon juice
1T. cold-pressed extra-virgin olive oil
1 garlic clove
1 T. fresh thyme or oregano
2 medium tomatoes, chopped
1/2 c. chopped fresh basil
1/4 c. fresh oregano leaves
1/2 tsp. sea salt
Blend the above ingredients in a food processor until smooth.
Makes a great appetizer or poker night dish! ;)