32 organic sun dried tomatoes
1/2 cup olive oil
1/2 balsamic vinegar
1 Tablespoon Herbes de Provence
1/2 teaspoon freshly ground pepper
1/2 cup capers
vegan carpaccio mayonnaise sauce (recipe below)
Rehydrate tomatoes overnight in olive oil, vinegar and Herbes de Provence.
Prepare the sun dried tomatoes
Take two pieces of parchment paper about 5″ x 5″
Lay one on a cutting board.
Place one sun dried tomato flat on the paper, place the other piece of paper over the tomato, pound the tomato until it is about a 4 inch circle and very thin, about a 1/16 of an inch thick.
Repeat with other tomatoes.
Store the tomato slices in between their papers until ready to use.
1/2 cup vegan mayonnaise
1-3 dashes vegan Worcestershire
¼ teaspoon lemon juice
1-2 Tablespoons non-dairy milk
Put mayonnaise in a small mixing bowl.
Whisk in vegan Worcestershire and lemon juice, then a tablespoon or two of nondairy milk to make a thin sauce that just coats the back of a wooden spoon.
Season to taste with salt and pepper, add a little more Worcestershire and/or lemon juice, if you like.
To plate: lay approximately 4 to 5 tomatoes on a chilled glass plate by gently peeling the pounded tomato off of the parchment paper and arranging them on the plate. Next, drizzle vegan carpaccio sauce over the plate (about 2 tablespoons). Finally, sprinkle about a tablespoon of capers over the carpaccio to finish the plate. Freshly ground pepper and salt to taste.
Serve as an appetizer with gluten-free breadsticks.