Monday, July 28, 2008

Raw, Vegan Lasagna

This evening, my brother came over to help me kick start the assembly of the solar dehydrator. A friend of his came along and brought homemade dinner -- something people rarely do at my house. At my house, we often cook things and order takeout but having someone bring a ready-to-eat raw vegan lasagna was a real treat.

Here's the recipe:

Pignoli Ricotta
2 c raw pine nuts
2 T lemon juice
2 T nutritional yeast
1 t salt
6 T water

Place everything but water in food processor and pulse a few times and then slowly add water till you have a ricotta consistency.

Tomato sauce
2 cups sun dried tomatoes
1 small tomatoes, diced
1/2 small onion
2 tbls olive oil
1 tabls agave nectar
2 tsps salt
pinch of hot pepper flakes

Add all ingredients to blender/food processor and blend till smooth

Basil-pistachio pesto
2 cups packed basil leaves
1/2 cup pistachios
1/2 cup plus 2 tbs. olive oil
glove or two of garlic
1 tsp salt
pinch black pepper

Combine in food processor and blend well.

4-5 tomatoes, thinly sliced
3 medium zucchini sliced with a mandoline
2 tabls olive oil
1 tabls fresh oregano
1 tbs fresh thyme
pinch salt
pinch black pepper

Toss the zucchini with the other ingredients (except tomatoes), you can adjust with more oil if needed and let sit for 30 min.

Layer in a baking dish:
Zucchini overlapping each other. Spread about 1/3 of each of the tomato sauce, then dollop on the ricotta and pesto then a layer of tomatoes then continue layers till all is used up. Let sit for a few hours at room temp or stick in fridge and let sit overnight.

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