With seed cheese and raw pizza sauce you can make raw lasagna! And man, o man is it yummy… so get un-cooking!
What you will need to make this veggie lasagna is:
1/2 batch of the seed cheese (see below for recipe)
1/2 batch of raw pizza sauce (see below for this recipe too)
1 bunch fresh basil, chopped without stems
1 bunch fresh oregano, chopped with stems removed
1/3 cup chopped onion, I think I used red
1/2 cup chopped red bell peppers
1/2 chopped portobello mushrooms, marinated for about 2-3 minutes in
1 tablespoon Nama Shoyu
3-4 zucchini, thinly sliced into long flat pieces using a mandolin slicer
Mix all of the ingredients together except for the zucchini in a large bowl. Mix well.
Now, you can either assemble this and then serve immediately or assemble on a dehydrator tray to dehydrate for 4-6 or more hours at 100 degrees. Lay the zucchini slices evenly along the tray and cover evenly with the mixture. Repeat until ingredients are gone. Then you have a delicious, healthy lasagna that you can have seconds without the guilt!
This can also be used in a variety of ways, including sandwich spread, on “pizza”, or on veggies.
1/2 cup lemon juice, fresh preferred
1/2 cup Nama Shoyu
5 garlic cloves, peeled. Use less if you don’t want it too garlicy
2 3/4 cups raw sunflower seeds (Use a dry container for the Vitamix blender to grind the sunflowers into a fine powder. If you don’t have one, you can use a food processor.)
After grinding the seeds, transfer into a standard container and throw the rest of the ingredients in and blend until creamy! Use the stamper tool to help push it towards the blade.
Set aside or store in the refrigerator.
Again, this can be used in pizza or in a spaghetti dish. Just cut open a spaghetti squash and scrape out the “noodles” or use a spiroli to make noodles from zucchini or summer squash.
2-3 medium tomatoes, blended
1/2 cup lemon juice, fresh if you got it (about 2 lemons)
2 tbsp Nama Shoyu
2 tbsp extra virgin olive oil
2 tbsp chopped onion, yellow is best, but whatever you have
3 cloves peeled garlic
1 cup sun-dried tomoatoes
dash of sea salt
Put the sun-dried tomatoes in a bowl of hot water and set aside for 10 minutes to soften. Then put all of the ingredients in your Vitamix blender and blend until mostly smooth.
Set aside or store in the refrigerator. Both of these should last for a few days. So yummy and so easy!