By Chef Eric YU
4 slices of dense rye bread
Slow cook one large sliced onion with 2 T. Olive Oil, a splash of balsamic vinegar and agave nectar.
1/4 cup cashew nuts, soak ahead and drain
2 cloves of roasted garlic
1-1/2 T. of lemon juice
1 T. nutritional yeast
sea salt to taste
Put all ingredients in a blender and ground to a paste.
1/2 japanese pumpkin
Roast with a little sea salt and pepper for 1/2 hour at 350 degrees
Scoop out and mash, season with olive oil.
Finely chop 1/4 cup walnuts.
using two slices of bread add a layer of cashew cheese, pumpkin, caramelized onions, and walnuts, top with seasoned salad greens.