Zucchini Raw Vegan Lasagna

Name: Zucchini Raw Vegan Lasagna
Total time: 50 min
Yield: 4
Ingredients: Zucchini; Basil; Pine nuts; Extra virgin olive oil; Yeast flakes; Garlic; Salt; Tomatoes; Sun dried tomatoes; Extra virgin olive oil; Salt; Pepper; Brown sugar; Oregano; Macadamia nuts; Yeast flakes; Salt; Limes

An easy raw vegan lasagna recipe made with zucchini, basil pesto and macadamia cheese: a tasty dish, perfect whether you follow a vegan or a raw food diet. Yum!

BYUno Cookbook,

Journalist

20 July, 2012

Dietary Consideration

Vegan

serves for

total time

0 HR 50 MIN

ingredients

Zucchini

4 each, large

Basil

20 g, fresh

Pine nuts

70 g

Extra virgin olive oil

120 ml

Yeast flakes

6 g

Garlic

1/2 clove

Salt

1 pinch

Tomatoes

200 g

Sun dried tomatoes

4 each

Extra virgin olive oil

30 ml

Salt

1 pinch

Pepper

1 pinch

Brown sugar

1 pinch

Oregano

to taste

Macadamia nuts

150 g (not roasted, unsalted)

Yeast flakes

6 g

Salt

1 pinch

Limes

1 (juice only, filtered)

50 ml (filtered)

Preparation

Step 01

For the macadamia cheese

Pour all ingredients in a blender and mix until a thick cream.
Set aside.

Step 02

For the tomato cream

Pour all ingredients into a blender and mix until creamy.
Set aside.

Step 03

For the basil pesto

Pour all ingredients into a blender and mix until creamy. Set aside.
Wash zucchini and cut them into very thin slices.
Make the raw vegan lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto.
Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.