Raw Lasagna Zucchini And And Basil Cashew Cheese Recipes

RAW LASAGNA (ZUCCHINI AND AND BASIL CASHEW CHEESE)

Raw Lasagna (Zucchini and and Basil Cashew Cheese) image

This is inspired by Russell James Raw Lasagna recipe. It's a wonderful filling meal that everyone will love (even people who are brand new to raw vegan cuisine).

Provided by Emily Amarnick

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

5 medium zucchini
1 cup raw cashews, soaked in water for 30 minutes
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1/4 cup water
1/2 cup fresh basil leaf (lightly packed)
1/2 cup nutritional yeast
1 cup sun-dried tomato
3 roma tomatoes

Steps:

"Zucchini ""Noodles"":.
Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes.
Basil Cashew Cheese:.
Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside.
Tomato Sauce:.
Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
Assembly:.
Line the base of your dish with zucchini strips, overlapping them slightly.
On top of this, put down a layer of the basil cheese, and then the tomato sauce.
Finish this with another layer of slightly overlapping zucchini strips.
Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
Garnish individual portions with black pepper and a sprig of basil.

Nutrition Facts : Calories 366.2, Fat 19.1, SaturatedFat 3.7, Sodium 323.5, Carbohydrate 39.7, Fiber 12.3, Sugar 14.6, Protein 20.5

RAW LASAGNA (ZUCCHINI AND TOMATO)

Raw Lasagna (Zucchini and Tomato) image

Zucchini and Tomato lasagna perfect for the raw or vegan dieter. Recipe a variation of Matthew Kenney of Pure Food and Wine's Zucchini and Green Zebra-Tomatoes Recipe.

Provided by Pam 5

Categories One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

2 cups raw filbert nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (available in health food stores) (optional)
1 teaspoon sea salt
2 cups good-quality sun-dried tomatoes, soaked in water for at least 2 hours (dry-packed)
1 medium ripe tomatoes, diced
1/4 small onion, chopped
1 garlic clove
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
4 teaspoons raw honey
2 teaspoons sea salt
1 pinch hot pepper flakes
2 cups packed basil leaves
1/2 cup raw pine nuts
6 tablespoons extra virgin olive oil
1 teaspoon sea salt (to taste)
1 pinch fresh ground black pepper
3 medium zucchini, ends trimmed
3 medium under ripen tomatoes (any type)
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leave
basil leaves

Steps:

Lemon-Filbert "Ricotta".
Place the filberts, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce.
Place all ingredients in a blender, and process until smooth.
Basil-Pine Nut Pesto.
Place all ingredients in a blender, and process until smooth.
Lasagne.
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of "ricotta" and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Nutrition Facts : Calories 659.5, Fat 59.1, SaturatedFat 6.2, Sodium 1943.8, Carbohydrate 31.1, Fiber 9.8, Sugar 17, Protein 12.6

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