Raw Vegan lasagna
Cashew Cheez:
1 cup soaked cashews
1 cup soaked pine nuts
1 small handful of onion
1 clove of garlic
2 tbsp lemon juice
salt and pepper to taste
Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that’s how you want it.
Tomato sauce:
1 cup soaked Sun-dried tomatoes
1 small tomato
1 small handful chopped onion
1 small sprig rosemary
1 clove garlic
1 tbsp lemon juice
salt and pepper to taste
Process this in the same way as the cheese. Again, this should be very thick.
Pesto:
2 large handfuls of basil
2 cloves garlic
1/2 cup pine-nuts
2 tbsp. olive oil
salt and pepper to taste
Process in a blender or a food processor
Thin slices of fresh zucchini and heirloom tomatoes.
If you don’t have a good mandolin, use a potato peeler to get extra thin zucchini slices and then use a couple of layers in each layer (if that makes sense). Cut the tomatoes by hand.
Line a plastic container with plastic wrap.
Sprinkle the bottom layer with a little pesto and a little cheez. This will end up being the top so this is for garnish. Arrange the prettiest tomatoes you have on the next level. Next, layer the zucchini and then the tomato sauce, then more tomatoes, then pesto, then zucchini, then cheez, then pesto, then more zucchini, then tomato sauce, then more zucchini, then more pesto and finish with a layer of tomatoes.
Cover with the plastic wrap and refrigerate until cool. When cooled place a plate over the whole thing and invert. Remove the wrap. Cut with a serrated knife.
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MINUTE VEGAN BUTTER: Deeeeeeeeelicious!!!!!!!
If you want the best tasting thing next to real butter, you have to try this recipe. Now I’m going to warn you, it is high in fat, but it’s all plant fat. There is ZERO CHOLESTEROL in this recipe. However, you still want to use it sparingly. THIS STUFF TASTES JUST LIKE THE REAL THING, AND MELTS LIKE IT TOO. It’s better than the Vegan butters on the market because it doesn’t have hidden MSG(hidden under the name of pea protein or soy protein), Canola Oil, food coloring, etc.
THERE’S ONLY 5 INGREDIENTS…
YOU CAN USE IT FOR:
1. spreading on corn-on-the-cob
2. spreading on toast
3. Use in cookie recipes
4. It even pops popcorn
5. melting on your steamed veggies
6. saute’ mushrooms
7. saute’ onions and/or garlic
8. use in just about any recipe that calls for butter.
RECIPE:
1 1/4 c. coconut oil
3/4 c. olive oil
2 T. lecithin Oil (not the granules)
***Put the above in a blender, but do not blend as of yet. After you put those 3 ingredients in the blender, in a container, measure 1 c. of water with 1 Tablespoon sea salt. Whisk real well til the salt is completely dissolved(Be sure the container you use to put the water in is big enough to add both the water and the salt so that will allow you to mix without the water falling all out). Turn on the blender for about 1 minute til the 3 ingredients are creamy, then pour in the salt water while the blender is still running and continue blending for another 30 seconds to 1 minute. Let this sit in your blender for a couple of minutes, then pour into small containers (I use the plastic ones from the Gerber baby food)
***I have a Vitamix and did my speed on low variable up to around number 7 or
FREEZE. Even after it freezes, you can still take a butte knife and get the butter out like real butter. It’s the same exact consistency, same color |
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