Wednesday, July 4, 2012

Lazy-Raw Lasagna

Lazy-Raw Lasagna 

Sliced Tomato

Wilted Spinach
2 cups Spinach
1-2 Tbsp. Cold-Pressed Olive oil
1-2 tsp. Celtic sea salt

Wash and chop spinach.  Toss with olive oil (a bit, like 1-2 Tbsp for 2 cups) and sea salt (about 1-2 tsp for the same amount).  Set aside while preparing the other ingredients.

Zucchini Noodles
If using organic, or you have a good pesticide wash, use the skin – it’s delicious and adds color.  With a peeler, slice thinly.  If it's a long zucchini, cut it in half width-wise first.  Also, it helps to take off a layer on one side so it's flat and then put that side down and slice from other side - so it's not all rolling about.

Tomato Sauce
In a blender, combine 2 large chopped tomatoes, 1-2Tbsp olive oil, 1-2 cloves de-rooted garlic, sundried tomatoes, and some de-stemmed basil (optional).  Blend well.  Let it sit for a bit so the sundried tomatoes can absorb the liquid.  Then blend a bit more.

Cheezy Sauce
1cup raw macadamia nuts, soaked, drained, and well rinsed
3 Tbsp nutritional yeast  (ESSENTIAL INGREDIENT.  Do not ever try and make any sort of raw or vegan cheese without it.  If you're worried about getting enough B12 in your daily life, use the one with the extra B12 in it.  It's more expensive, but still reasonable.)
1-2 Tbsp cold-pressed olive oil
¼ cup water
1/2 -1 Tbsp fresh squeezed lemon juice
¼ tsp Celtic sea salt
Food process all ingredients until you've achieved a creamy texture. You might need to add a BIT more water to keep it moving.  Add very little at a time otherwise it'll be runny.

Make one layer of zucchini pieces, put a slice of tomato, cover in cheese, wilted spinach, tomato sauce; put a layer of zucchini going the other way (like if the first layer they were facing north-south, 2nd layer is facing east-west), repeat other steps; one more layer of noodles (back to north-south), tomato sauce and cheese and top with a tiny piece of tomato or basil or however else you would like to make it look pretty.

From:  Charmaine Vierra,

No comments:

Post a Comment