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Raw vegan zucchini Lasagna
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Raw vegan zucchini Lasagna
For a light and highly nutritious meal this vegan recipe is the perfect solution. This tomatoes and zucchini lasagne is layers with two amazing garnishes. A vegan cheese made of with Brazil nuts, nutritional yeast, fresh rosemary and lemon juice and fresh basil, avocado, spinach, pine nuts, olive oil and fresh lemon juice pesto.
Raw vegan zucchini Lasagna
| Prep time: 20 to 30 minutes |
|---|
| Cooking time: No cooking required |
| Servings or yield: For 2 people |
| Difficulty level: Easy |
| 2 zucchini |
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| 6 plum tomatoes |
| For the avocado basil pesto |
| 1 ripe avocado |
| 1 ripe avocado |
| 2 cups of fresh basil |
| 1 cup of spinach |
| 1/3 of a cup of pine nuts |
| 1 lemon |
| salt |
| For the brazil nut cheese |
| 1/2 a cup of brazil nuts (about 40 nuts) |
| 2 tablespoons of nutritional yeast |
| 1 tablespoon extra virgin olive oil |
| 1 stick of fresh rosemary |
| 1 lemon |
| salt and pepper to taste |
| water as needed |
Preparation
For the cheese, in a food processor, mix together all ingredients until desired cheese like texture, adding water if necessary. Set aside in a bowl.
For the pesto, mix together in a food processor, avocado and fresh basil leaves. While processing, add pine nuts, lemon juice, spinach and water until desired texture. Salt and pepper to taste, set aside in a bowl.
Clean the zucchinis and with a mandolin or a sharp knife, slice the zucchini on the length with the skin. Set aside in a plate.
Slice your tomatoes as thin as you can using a gook sharped knife. Set aside in a plate.
Rise your lasagne portions separately starting with a layer of zucchini, cheese, tomato and pesto. Repeat layers. Finish with a last layer of zucchini, garnish with a slice of tomato, basil leave and green sliced onions and dash of olive oil, serve and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For the cheese, in a food processor, mix together all ingredients.
2 - Process until desired cheese like texture.
3 - Adding water if necessary.
4 - Set aside in a bowl.
5 - For the pesto, mix together in a food processor, avocado and fresh basil leaves.
6 - Start mixing.
7 - While processing, add pine nuts.
8 - Lemon juice.
9 - Spinach and water until desired texture.
10 - Salt and pepper to taste, set aside in a bowl.
11 - Clean and slice the zucchinis with a mandolin or a sharp knife on the length with the skin.
12 - Set aside in a plate.
13 - Slice your tomatoes as thin as you can using a good sharped knife. Set aside in a plate.
14 - Rise your lasagne portions separately starting with a layer of zucchini and cheese.
15 - Add tomato and pesto.
16 - Repeat layers with zucchini.
17 - Cheese.
18 - Tomato ans pesto.
19 - Finish with a last layer of zucchini.
20 - Garnish with a slice of tomato, basil leave, sliced green sliced onions and a dash of olive oil, serve and enjoy.
