Appetizer: Autumn Apple Tier

About the Recipe:

This is a tier with cored apple slices and a savory walnut spread.  It is beautiful nestled in a bundle of decorative frisée lettuce, sunflower, or buckwheat sprouts.

Items Needed:

Mixing bowls

Measuring cups

Sprouting jar

Zester

Food processor

Spatula

Potato peeler

Ingredients

2 firm apples, peeled

1 lemon

1 teaspoon sea salt

1 ½ cups walnuts, soaked 1-2 hours and drained

½ cup dry walnuts

2 tablespoons white miso

1 tablespoon red miso

2 tablespoons organic extra-virgin olive oil

1 tablespoon apple cider vinegar

¼ cup chopped green onion

2 teaspoons shredded or finely minced ginger

½ cup chopped parsley

2 teaspoons lemon zest

2 teaspoons dried oregano

2 teaspoons ground coriander seeds

1 teaspoon rosemary

1 teaspoon dill

Sea salt to taste

1/3 cup pomegranate seeds for garnish (Optional)

¼ cup chopped parsley for garnish (optional)

Directions

Slice the apples across the seeds into quarter-inch slices.  Cut the seeds out in a neat circle. 

Several can be stacked and cut at the same time.  Stack the apple slices in a bowl, squeeze the lemon, and sprinkle salt over them to prevent discoloration.

In a food processor, chop soaked and dry walnuts into a fine meal.

Add white and red miso, olive oil, vinegar, green onion, ginger, parsley, lemon zest, oregano, coriander, rosemary, and dill and blend into a smooth paste.

Season with sea salt to taste.

To assemble, each tier should have two cored apple slices (like a sandwich).  Evenly spread 3-4 tablespoons of the walnut spread on a cored apple slice.

Stack another apple slice on top and spread 3-4 tablespoons on top. 

Garnish with pomegranate seeds and chopped parsley (if desired).

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Autumn Apple Tier (Page 307)