RAW LASAGNE

INGREDIENTS:

This recipe makes enough for approximately 4 servings!
Pecan nut and smoked paprika filling:
  • pecan nuts – 100g
  • cashew Nuts – 50g
  • sun-dried tomatoes – 50g
  • green kalamata olives – 50g
  • garlic – 2 cloves or a teaspoon of garlic powder
  • smoked paprika – 1 teaspoon
  • cumin – 1 teaspoon
  • pinch of pink himalayan salt
  • the pecan nut mix will last well for at least 5-7 days
Green Basil Pesto:
  • soaked sun-flower seeds – 100g
  • cashew nuts – 50g
  • garlic – 1 clove or half a teaspoon of garlic powder
  • red onion – 1/4
  • fresh basil – large handful
  • nutritional yeast – 40g
  • apple cider vinegar – small dash
  • lemon juice – 1 whole lemon
  • pinch of pink salt
  • pesto will last well in the fridge for 2-3 days
Tomato Sauce:
  • fresh tomato – 2 whole
  • sun-dried tomatoes – 50g
  • soaked cashew nuts – 50g
  • red onion – 1/4
  • garlic – 1 clove or half a teaspoon of garlic powder
  • smoked paprika – 2 teaspoons
  • nutritional yeast – 30g
  • tamari or liquid aminos – 30ml
  • water – 50ml
  • keeps well in the fridge for 2-3 days

METHOD:

INGREDIENTS CONTINUED
Pasta Sheet (courgette):
  • courgettes – 2 large
  • pinch of pink salt
  • in a food processor blend your cashew nuts to a fine powder
Cashew Nut Cheese:
  • soaked cashew nuts – 100g
  • garlic – 2 cloves or a teaspoon of garlic powder
  • lemon juice – 1 whole
  • nutritional yeast – 50g
  • water – 50ml
  • pinch of pink salt
  • the cheese will get stronger as it ages and will last well for at least a week
Marinated Mushrooms and Onion Rings:
  • portobello mushrooms – 2 large
  • red onion – 1 whole
  • tamari or liquid aminos – 100ml
  • apple cider vinegar – 100ml
  • cold pressed olive oil – 100ml
  • anything that is marinated in this way as long as it is covered by the liquid will last
    in the fridge for as long as two weeks if not more
Garnishes and Extras:
  • 1 tomato
  • 1 cucumber
  • alfalfa sprouts

METHOD:

Pecan Nut and Smoked Paprika Filling:
  • Place you pecan nuts and cashew nuts into a food processor and break them down leaving them chopped but still fairly chunky
  • Add your finely chopped garlic, cumin, smoked paprika and salt and quickly pulse again too mix them into the nuts
  • Add the sun-dried tomatoes and olives and process well
  • This always works better in a food processor as it has a much bigger surface area, if you wanted to just try and do this in a blender it would blend it into more of a puree, I like to have the nuts just broken down so its still got a good bite to it
Green Basil Pesto:
  • Place all the ingredients into a blender and blend to a thick puree
Tomato Sauce:
  • Place all the ingredients into a blender and blend to a thick sauce
Pasta Sheet (Courgette):
  • Top and tail your courgettes
  • Slice them finely on a mandolin lengthways! so you are getting long fine sheets. If your courgettes are huge I would then cut the sheets in half.
  • Place them in a tray and lightly salt and leave them until you are ready to start building the lasagne
Cashew Nut Cheese:
  • Place all the ingredients into a blender and blend to a thick puree
  • Put into a piping bag or bowl until you are ready to serve
Marinated Mushrooms and Onion Rings:
  • Chop or slice your mushrooms
  • Peel your onions whole and cut into onions rings
  • Once the above is prepped put it all into a container and cover with equal amounts of cold pressed olive oil, tamari and apple cider vinegar
Garnishes and Extras:
  • Thinly slice your cucumber and add into the layers of your lasagne
  • Thinly slice your tomato and add into the layers of your lasagne
  • Alfalfa to be served on top of your lasagne once its totally built