Total time: 1 hour, 15 minutes plus overnight chilling time

Servings: 6 (2 slices per serving)

Note: From owner-chef Shigefumi Tachibe of Chaya Brasserie. Use a mandoline to thinly slice the zucchini, artichoke hearts and fennel.

Cashew cheese

1 1/2 cups raw cashews

1 tablespoon roasted garlic (6 garlic cloves, smashed)

1/2 cup soy milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black


1. Cook the cashews in a small saucepan of boiling water until soft, about 5 minutes. Drain.

2. Blend the cashews, garlic, soy milk, salt and pepper in a food processor until soft and creamy. Cool.

Tomato coulis

2 ripe tomatoes, peeled and seeded

1/2 small red bell pepper, seeded and chopped

3/4 cup extra virgin olive oil

1 teaspoon sherry vinegar