Tamara Petra, Holistic Health and Nutritional Coach, is in the kitchen to show us how to prepare (Raw) and Vegan Lasagna, and talk about The Rawnaissance
Raw foods are high in nutrition, vitamins and phytochemicals and antioxidants because they are not cooked, and do not lose these elements. This recipe is great for people who have issues with gluten or dairy because it is free of both. This recipe is a raw lasagna recipe, but can be heated or cooked if you wanted something warmer, or not to have it raw, but it is still vegan. There are no animal products-cheese or other- used here, which makes it great for people avoiding it for health or other reasons. It is superquick and easy to make, and you could add anything you like to it!
Raw Vegan Lasagna with Cashew Ricotta (with option to heat or cook)
Ingredients (Serves3-4) - Organic is preferable, so we can leave skins on Medium to large zuchinni or summer squash
- 6-8 large tomatoes or two bunches grape tomatoes
- 1/4 cup sundried tomatoes (soak in water 1 hr before)
- 1/4 cup basil, and ¼ cup parsley
- Seasonings (like paprika, pepper, and/or any other fresh or dried herbs for the sauce and to top the dish)
- Few teaspoons olive oil
- One cup raw cashews or macadamia nuts (soak 4-8 hrs or overnight at max.) and drained
- One tbsp. Nutritional yeast (optional)
- Himalayan or Celtic Sea Salt
- 1/2 cup cold water if needed.
- 1/4 cup pine or pignoli nuts
- Need food processor or blender and garlic press
• Combine tomatoes (both kinds), with some salt,a dash of oil, herbs, and clove of garlic. Add some of the basil, some parsley and/or any herbs or seasonings you prefer with your sauce (sage, rosemary, or cilantro are great!). Fodo process to mix, and set aside.
• Wash and slice the zuchinni or squash and cut off ends.
With a mandolin slicer, larger vegetable peeler, or very carefully, with a knife along the long edge of the zuchinni, to make lasagna noodles. Set aside on a dish or cutting board.
• In a food processor or high speed blender (easiest), combine the soaked cashews, with the nutritional yeast, and few pinches of the salt. Blend until creamy. Add salt if needed, add water if needed to make creamier (like a ricotta cheese). Set aside.
Layer the bottom of the dish, starting with sauce, layer noodles on top, add another layer of sauce, some of the cashew ricotta cheese, again, with more noodles, sauce, cashew cheese, until you have a nice, tall casserole of your lasagna. Then, top it with sauce, extra pignoli nuts, some pretty basil leaves on top, and dollops of the cheese.
Eat fresh! Eat either at room temperature within 30 minutes, to allow flavors to meld , OR if you have a dehydrator, you can put it in there for hour or so, on 115 degrees maximum. OR you may use a lowest setting in the oven, crack the door (if safe to do), and heat for 20-30 minutes or so, just to warm.
• Optional- create a pesto from basil, sea salt, lemon juice, and pine nuts and also use for the lasagna layers!
You may also add vegetables like mushrooms or spinach or swiss chard between layers to make a more nutritious dish! There is also a recipe for raw vegan “meat” if you would like to contact us, we will send it to you! Olives are another great addition-or “topper”!