Dinner,  Nutrition,  Raw,  Recipes

Raw lasagne

Yesterday I started on my journey to becoming a vegetarian. As part of that, one of my goals is to incorporate more raw foods into my diet. I love trying new things, and raw foods are definitely different.

Here’s my version of raw lasagna. Traditional lasagna is one of my favourite meals, but its so full of refined carbohydrates, processed fats and processed meat, that I personally don’t see it as a viable meal option anymore. In saying that, I have found that everything can be recreated as a healthy alternative. What I love about this version, is that it takes a fraction of the time to prepare, and is full of vegetables and nutrients. Its very rich though, and I found that I had made enough for 4 portions!

Lasagna “Pasta”:
1-2 Zucchini Cut finely into long strips

“Meat” layer:
1/2 cup walnuts (Soaked for 1+ hours)
1 cup sun dried tomatoes
1 Tbsp miso paste
2 tsp dried oregano
1/2 tsp chili powder
1 Tbsp olive oil

Cashew cheese:
1/2 cup soaked cashews
2 peeled garlic cloves
1 Tbsp lemon juice
1 tsp dried rosemary
Salt and pepper
Water as needed

Tomato layer:
1/2 head broccoli
2 tbsp sun dried tomatoes
1 fresh tomato, chopped
2 tbsp sun dried capsicum
2 soft dates
2 peeled garlic cloves
2 tsp lemon juice
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp cinnamon
Salt and pepper to taste
Water as needed

Green pesto:
1 cup tightly packed fresh basil leaves
1/2 cup pine nuts
3 tbsp olive oil
1 peeled garlic clove
1 tbsp lemon juice
Salt and pepper to taste

Fresh tomato
Fresh spinach
Fresh capsicum

All finely sliced

For all layers (except meat layer), process until smooth. Add water if necessary, but try not to add if possible. With the meat layer, leave small chunks. To assemble, either straight onto the plates, or into a large square dish. Start with a double layer of zucchini strips. Then add meat layer, cashew cheese, tomato layer, green pesto, then any other raw veggies you wish to use. The repeat: Zucchini, meat, cashew cheese, tomato, green pesto, fresh veggies.

Garnish with a small dollop of cashew cheese and green pesto, as well as a sprig of fresh basil.

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