Chef Stevie’s Fabulous Raw Lasagna
You may decide, as did I, this is the best lasagna ever!
Cashew Ricotta 2 cups raw cashews soaked for 2 hours 1 small shallot 2 tablespoons lemon juice 2 tablespoons nutritional yeast 1 teaspoon truffle oil 1 teaspoon sea salt 3 tablespoons water blend all in the food processor until creamy
Basil Pesto
2 cups basil leaves 1 clove of garlic 1/4 cup olive oil 1/2 cup walnuts, pine nuts or cashews 2 tablespoons lemon juice Sea salt and pepper to taste
Lasagna "Noodles"
2 zucchini
Use a mandolin to thinly slice 2 zucchini for lasagna noodles. Place 3 zucchini noodles one slightly overlapping the other on a dehydrator sheet. Then spread 1 Tbsp. of the “ricotta cheese” over the noodles. Next spread about 1 Tbsp. of the pesto sauce over the cheese. Place 3 additional zucchini noodles on top of pesto. Spread a layer of cheese on top, then a thin layer of pesto and top with fresh tomatoes. Dehydrate* for at least an hour at 115 degrees.
This is the recipe served on Sunday evening at our retreats.
*I recommend Excalibur dehydrators.
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