Raw Vegan Zucchini Lasagna

Ivan Sutton — Sun, 05 Apr 2015 22:55:32 +0000

I had no idea when I was making this dish how amazing and tasty it would be. I over-ate. It was one of the most surprising recipes I have tried in my raw food experiment. I found this recipe on the rawmazing.com website. Whether you are trying a raw food diet for the first time or you are primarily eat raw, plant based meals, this site at rawmazing.com is by far the best I have found. I have quite a few recipes here that I have tried from this site. No disappointment yet.

Raw Vegan Lasagna with Spinach Walnut Pesto and Walnut “Sausage”

serves 4

Ingredients:

1 medium zucchini, sliced thin lengthwise
1 tomato, sliced thin
Marinara Sauce
Spinach Walnut Pesto
Cashew Cheese
Walnut Sage “Sausage”

1. Place a layer of zucchini on a plate. Top with marinara sauce, fresh tomato slices and cashew cheese.

2. Top with a layer of zucchini and top that with pesto.

3. Top with another layer of zucchini and sprinkle the walnut pesto and fresh tomatoes on top of that.

4. Finish off with one more layer of zucchini, marinara sauce, cashew cheese, spinach pesto and sprinkle top with walnut sage “sausage”.

Marinara Sauce

1 clove garlic
1 cup sun-dried tomatoes, softened
1/4 cup olive oil
1/2 lemon, juice from
4 dates, soaked until soft and pitted
2 tablespoons water (if needed)
1 teaspoon Italian spices

1. With food processor running, drop garlic in and chop fine.

2. Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked at least 6 hours, drained and dried
1/2 lemon, juice from

1. With food processor running, drop in garlic.

2. Add remaining ingredients and process until a paste is formed.

Cashew Cheese:

3/4 cup cashews, soaked overnight, drained
1 clove garlic
1 teaspoon lemon juice
pinch Himalayan Salt and pepper

1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.

Walnut Sage “Sausage”

2 cups walnuts, soaked for at least 6 hours in fridge, drained and rinsed
1 teaspoon sage
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon fresh rosemary, chopped fine
2 tablespoons nama shoyu
Himalayan salt and pepper to taste

1. Place all ingredients in food processor.

2. Process until coarse crumb is achieved.

To make the rolls:

1. Place a strip of zucchini, cut length wise on the counter.

2. Layer sauce, “cheese”, pesto, and “sausage” only on 2″ of the strip next to the edge.

3. Roll up and slice in half.

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Raw Vegan Zucchini Lasagna