Recipe by Arabelle Romeo
No stove necessary - pull out the veggie peeler or mandolin and the blender
or food processor and you're on your way to a delicious, nutritious and
raw food lasagna!
or food processor and you're on your way to a delicious, nutritious and
raw food lasagna!
Cashew Ricotta
2 cups raw cashews, soaked 4-8 hrs
Juice of ½ lemon
1tsp. Nutmeg
1/8 -1/4c. water
Sundried Tomato Marinara
2 cups Sundried tomatoes, soaked 4-8 hrs
2 Medjool dates, soaked with tomatoes
2 medium sized heirloom tomatoes
2 cloves garlic
1/8 cup olive oil
Juice of ½ lemon
2 tbsp fresh oregano, chopped
Sea salt & pepper to taste
Pistachio Pesto
2 cups fresh basil leaves
1/2 cup raw pistachios
1/4 cup raw pine nuts
1 clove garlic
1/4 cup olive oil
Sea salt to taste
For Assembly:
3-4 Zucchinis, peeled
2-3 tbsp. Olive oil
Pinch of sea salt
Dried Italian herb mix
3 firm heirloom tomatoes
1 bunch spinach leaves
Assembly:
Slice zucchini thinly with mandoline or vegetable peeler. Toss with olive oil,
herbs and salt and let marinate. Drain cashews and combine Cashew Ricotta
ingredients in blender until smooth. Set aside. Drain sundried tomatoes and
combine marinara ingredients in blender until smooth. Set aside. Combine
pesto ingredients in blender or food processor and pulse until coarsely
blended. Slice heirloom tomatoes and layer ingredients as follows in
9X13 glass dish:
herbs and salt and let marinate. Drain cashews and combine Cashew Ricotta
ingredients in blender until smooth. Set aside. Drain sundried tomatoes and
combine marinara ingredients in blender until smooth. Set aside. Combine
pesto ingredients in blender or food processor and pulse until coarsely
blended. Slice heirloom tomatoes and layer ingredients as follows in
9X13 glass dish:
* Marinated zucchini
* Cashew ricotta
* Spinach leaves
* Heirloom tomato slices
* Pistachio pesto
* Marinara
Repeat layers until ingredients are all used ending with marinara on top.alt to taste
dried tomatoes and comb
Posted by Kamm's Corners Farmers' Market
