Raw-some Lasagne

Amy:
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If this elimination diet we’ve been on has taught me anything, it’s how to be more creative with food. I’ve been on a raw food jag these past few weeks and have discovered the amazing potential of vegetables, fruits, nuts and seeds. Amazing.

Who knew that you could make a lasagne that tastes fantastic out of vegetables?!? So much flavour! Go Mother Nature! My husband eyed this recipe with suspicion but then devoured it down with a variety of “mmmh” sounds and food grunts. Success. It also took me only about 15 minutes to make which is about a 10th the time of making a real lasagne. Whoa….

Makes about 3 “lasagnes” (Based off of recipe from “www.thisrawsomeveganlife.com”)
Ingredients:
“Pesto layer”
1/2 cup fresh basil leaves + a little bit of oregano and parsley (or other herbs as you like)
2 tbsp walnuts
1 tbsp olive oil
Dash of salt and pepper

Directions: Blend together in food processor until smooth, scrap out and set aside in a bowl.

“Tomato sauce layer”
2 tbsp sun dried tomatoes packed in oil
1/4 cup tomato paste
1/4 cup cherry tomatoes (or large tomato)
Little bit of chopped basil

Directions: Blend together in food processor until smooth, scrap out and set aside in a bowl.

“Hummus”
2 1/2 cups water
3/4 cup chickpea flour
2-3 garlic cloves, minced
1/4 teaspoon salt
1 lemon juice
1/4 cup tahini
2 tablespoons olive oil

Directions:
1. Pour 1/2 cup of water in a small pot. Add all the ingredients except the garbanzo bean flour.
2. Whisk in the garbanzo bean flour to make a paste. Whisk the remaining water in slowly.
3. Bring to a boil over medium heat, stirring occasionally.
4. Continue stirring and simmer for 3 minutes.
5. Remove from heat, cover and cool.

Zucchini noodles
1 zucchini, washed

Directions:
Using a broad vegetable peeler, make long ribbons of zucchini.

1. To make the lasagne….place two ribbons on the plate. Spread a layer of pesto on top of zucchini.
2. Top with zucchini ribbons. Spread with tomato sauce.
3. Top with zucchini ribbons. Spread with hummus.
4. Top with zucchini ribbons. Garnish with extra fillings and a spring of herbs! Enjoy!

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