Grilled Summer Stacks with Smoky Almond Cream
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Ingredients
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2 cups Mandelin Natural Whole Almonds, soaked in boiling water for 30 minutes
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1-1/4 cup water
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1/4 cup olive oil
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1 tablespoon fresh lemon juice
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2 cloves garlic
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1 teaspoon liquid smoke
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3/4 teaspoon onion powder
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1/2 teaspoon paprika
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1/2 teaspoon smoked sea salt
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1/4 teaspoon cayenne pepper
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3-1/2 cups tomato slices, roughly 3/8" thick
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2 medium-sized white onions, sliced 3/8' thick
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2 medium-sized avocados, sliced width-wise 3/8" thick
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2 cups zucchini, sliced 3/8" thick into medallions
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salt and pepper
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BBQ sauce of choice
Directions
Turn on your grill to medium heat (around 350°F).
In a food processor puree together the almonds, water, olive oil, lemon juice, garlic, liquid smoke, onion powder, paprika, smoked sea salt and cayenne pepper. You may need to scrape the sides a couple of times to get an even consistency. Add salt as preferred and set the mixture aside.
Lay out all of the sliced produce and sprinkle salt and pepper over both sides before placing on the grill.
The cooking times for each fruit/vegetable are different, so grill them until each side is slightly charred (anywhere between 4-8 minutes on each side), adding a light coat of BBQ sauce to each side.
After the slices are done on the grill, assemble them in assorted stacks with two layers of 1-1/2 tablespoons of Almond Cream in each stack.
Place a toothpick through the top of each one and serve immediately. If you are bringing these to a party, etc. you can place them in a casserole dish covered with foil and bake them at 350°F for 15 minutes to reheat.
Recipe Note
Recipe by Jackie Sobon @veganyackattack for Almond Board of California