Raw Vegan Lasagna.
I wanted to post a raw recipe for you whom are interested in treating yourself to the amazing diet and would like to share with those you love.
2 cups sun dried tomatoes (soaked )
2 large heirloom tomatoes (5-7 roma for substitue)
6 garlic gloves
1 tsp pink himalayan salt
2 tbls. red onion
4 tbls cold press avocado or olive oil
1 tbls apple cider vinegar
1 tbls lemon juice
¼ cup basil
2 tsp oregano
1 tsp thyme
3-4 cups miatake, shitake (sliced)
3 tbls dulse
2 tbls cold press avocado or olive oil
1/2 tsp black pepper
Herb Ricotta Cheeze
1 cup mac nuts
1/2 cup brazil nuts
2 tbs pine nuts
1/2 tsp salt
1/4 tsp black pepper
1 tsp nutritional yeast (optional)
2 tbls lemon juice
2 tsp mix( dill, oregano, parsley)
2 tbls of water
Noodle sheets & marinated veggies
3 zuchinni, 2 yellow squash (thin sliced with mandolin)
1 large shallot sliced really thin
2 bell peppers sliced really thin (red, yellow, orange)
2 tbls olive oil
2 tbls lemon juice
dash of salt
1 cup diced spinach spinach
1/2 raw (pitted) olives
1/2 cup fresh basil
tomato sauce: Blend everything together till smooth. Set aside.
mushrooms: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.
noodle sheets and marinated veggies: Cut the zucchini on a mandolin into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 12-18hrs.
cheese: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheese consistency.. When smooth, put into a glass bowl, cover it with a moist cloth towel (cheese cloth) and set it out at room temp. After about 6-8 hrs you can refrigerate it till use.
Making the lasagna: Put thin slices of the zucchini on the bottom of a glass lasagna pan. Top this layer with a thin layer of the ricotta cheese, top the cheese layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms, and then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves. Cover it and place it into the fridge to set up, about 3-5 hours.