EASY RAW LASAGNE

{ AS A RAW FOOD CHEF AND DIGESTIVE HEALTH SPECIALIST SCOTT CONTINUES TO SHARE HIS JOURNEY AND ADVICE ON RAW VEGAN FOOD FOR THOSE SEEKING A VEGETARIAN OR VEGAN LIFESTYLE. }

{ INGREDIENTS }

TOMATO SAUCE

2 large tomatoes

1⁄2 red capsicum (bell pepper)

125 g (4 oz) semi-dried tomatoes

1 large spring onion (scallion)

2 cloves of garlic

1⁄4 teaspoon dried Italian herbs, or fresh basil

2 dessertspoons macadamia oil

1 dessertspoon of lime juice

salt and pepper, to taste

 

GARLIC CASHEW CREAM

250 g (8 oz) of raw cashews, soaked for 2–3 hours

2 cloves of garlic

60 g (2 oz) cashew or coconut milk, or coconut cream

3–4 teaspoons of nutritional savory yeast

1 teaspoon lime juice

salt and pepper, as required

 

LASAGNE: (MODIFY AMOUNTS TO SUIT)

3 large zucchini (courgettes), cut into 2cm (3⁄4 in) strips

tomato sauce

garlic cashew cream

{ METHOD }

Method for the tomato sauce:
Blend all the ingredients until course to smooth.
 
Method for the garlic cashew cream:
Blend all the above ingredients until smooth.
 
Method for the lasagne:
Thinly slice the zucchini lengthwise (or across into thin circles, if your fruit is large enough) using a mandolin.
 
How to assemble the lasagne:
Place a square piece of greaseproof or baking paper on a large white plate so you can lift the lasagne into your bento box or onto your platter. Then place strips of the zucchini side by side to form a base. Add a layer of the tomato mixture. Lay down more strips of zucchini evenly across the top of the tomato. Next, spoon on a layer of the creamy cashew sauce evenly across the zucchini. Add another layer of zucchini and another layer of tomato sauce. Top off with cashew cream mix and pesto if desired (see recipe on page 90).
You could also sprinkle nut ‘parmesan’ over the top (see recipe on page 38).
Once your lasagne ‘build’ is complete, depending in the size of your zucchini strips you may like to ‘square off’ the sides with a sharp knife
Prep time: 
Cook time: 
Total time: 
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Raw Vegan Meals

By Scott Mathias
Raw vegan food is entirely plant based and uncooked so as not to destroy the all important nutrients that nature has provided.
Author Scott Mathias embarked on this way of eating after a lifetime of digestive woes, embracing the vegan journey that has changed his life.
Scott’s second cook book Raw Vegan Meals, shows you how to create delicious meals that are all raw and vegan friendly in an easily accessible way. The meals are designed as a menu of small bites all themed around an international cuisine, plus mouth watering
dessert recipes and sauces that will form that base for many a meal. Beautifully presented, these recipes will inspire everyone to try a raw food diet, whether it be for a day, a week or for the rest of your life.

More Recipes in this Category

Bengal Tiger Lentil Curry

{ A CLASSIC NORTH INDIAN LENTIL DISH, THIS CAN BE DRAMATIC LOOKING, AS THE YELLOW LENTILS STAND OUT FROM THE SMALLER BLACK PULSES. MOST IMPORTANTLY, IT IS LUSCIOUS AND DELICIOUS. ONCE THE LENTILS SOFTEN, THE MORE YOU STIR THEM THE CREAMIER THEY BECOME. LENTILS AND BUTTER GO REALLY WELL TOGETHER, SO I DO RECOMMEND YOU ADD A LITTLE BUTTER AT THE END BEFORE SERVING. THIS IS GREAT WITH RICE OR INDIAN BREADS. }

See Recipe »
Categories: MAINS.