Raw Veggie Lasagne
SERVES 2
This raw version for lasagne requires much less effort, is scrumptious and way more forgiving on the waistline. You can mix up the veggies for whatever is fresh, in your kitchen or in season. It’s the perfect versatile meal and a vegan’s staple.
Ingredients
4 large zucchini
CORIANDER PESTO
2 cups coriander leaves, rinsed and drained
½ cup macadamia nuts
¼ cup pine nuts
¾ cup olive oil
1 clove garlic, minced
Juice of 1 lemon
½ tsp sea salt
1 tsp kelp powder (optional)
TOMATO SAUCE
2 cups diced tomato
6 sun-dried tomatoes, soaked overnight
2 garlic cloves
2 tsp dried oregano
2 tbsp fresh lemon juice
2 tbsp olive oil
Salt and pepper to taste
MACADAMIA CHEESE
¼ cup macadamia nuts
1 tsp Braggs or tamari
1 tbsp lemon juice
1-2 tbsp filtered water
½ tsp sea salt
Method
CORIANDER PESTO
- Place all ingredients in a blender or food processor and blend to a creamy consistency. Set aside.
TOMATO SAUCE
- Place all ingredients in a blender or food processor and blend to a creamy consistency. Set aside.
MACADAMIA CHEESE
- Place all ingredients in a blender or food processor and blend to a creamy consistency. Set aside.
ASSEMBLY
- Using a mandolin or sharp knife, thinly slice zucchini lengthways. (Optional: soak in olive oil for 5 minutes to make it more pliable).
- Layer lasagne with zucchini, tomato sauce, macadamia cheese and coriander pesto. Repeat until all ingredients are finished.
- Serve with rocket and pine nut salad.
