Tags
almond, basil, basil sauce, Cashew, cashew nut, clove garlic, food, garlic, lemon juice, meat free monday, mushroom, olive oil, organic, raw, raw almonds, raw cashew nuts, recipe, rosemary, sun-dried, sweet basil, Tahini, Tahini sauce, tomato, Tomato sauce, tsp lemon juice, vegan, vegetarian, Zucchini
Just reading this recipe makes my mouth water.
Cashew Cheeze
1 cup raw Cashew Nuts
1 cup raw almonds
1 onion, peeled and sliced
1 clove garlic, peeled and sliced
2 tsp lemon juice
salt and pepper
Place all ingredients in food processor and blitz, tamping down the edges until it resembles dough.
1 cup sun-dried tomato reconstituted in warm water
1 small tomato
1 sprig rosemary
1 clove garlic
1 tsp lemon juice
1 chili (optional)
glob of honey
salt and pepper
Process all ingredients until a smooth paste forms.
Basil Sauce
1 cup fresh sweet basil
1 clove garlic
olive oil
Blitz all ingredients until a smooth paste is formed.
Other
Soak thinly sliced mushrooms in Tahini and Olive Oil for 1 hour
Mandolin a baby marrow. If you do not have a mandolin, use a potato peeler.
slice 1 tomato finely.
Construction
In a lasagna dish start with a layer of Cashew Cheeze, then tomato sauce, then mushrooms, baby marrow and tomato. Alternate layers. Top with basil sauce. Leave in refrigerator for an hour, to set.
My neighbor had this to say about it… WOW, such a fusion of delightful tastes.
Raw Lasagne
Featured on Wildcrafting Wednesday
aristonorganic 