Saturday, May 25, 2013

Raw Vegan Zucchini Pesto Lasagna with a side of Notatoes

Delicious Raw Pesto Zucchini Lasagna with a side of Creamy Mashed Notatoes

I recently made a raw food dinner for a wonderful group of 8 women and served this pesto lasagna, from Raw Food, Real World and mashed "Notatoes" from RAWvolution.  It had been ages since I took the time to make a gourmet raw meal, but I'm so glad I did because it reminded me how delicious even something as simple as raw marinara sauce and freshly sliced zucchini tastes.  I was also delighted that my two year old daughter loved the food too- especially the pistachio pesto and notatoes.




Mashed Notatoes
From Rawvolution by Matt Amsden

2 ½ c. cauliflower, ground in a food processor
¼ c. raw macadamia nuts, ground in a food processor
¼ c. olive oil
1 tsp. sea salt
1 very small clove garlic, peeled
Freshly ground black pepper to taste (I used pink pepper instead)

In a food processor, combine all of the ingredients except the pepper and process until mixture looks fluffy, like conventional mashed potatoes.  Top with freshly ground pepper.  (Serves 3-4)


Pesto Zucchini Lasagna
From Raw Food Real World by Matthew Kenney and Sarma Melngailis

Pignola Ricotta: 
Soak 2 c. raw pine nuts, one hour or more (or cashews)
2 T. lemon juice
2 T. nutritional yeast
1 tsp. sea salt
6 T. filtered water

Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few time, until thoroughly combined.  Gradually add the water and process until the texture becomes fluffy, like ricotta. 

For the tomato sauce: 
2 c. sun-dried tomatoes, soaked for 2 hours or more
1 small to medium tomato, diced
¼ small onion, chopped
2 T. lemon juice
¼ c. olive oil
1 T. plus 1 tsp. agave nectar
2 tsp. sea salt
pinch of hot pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can.  Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth. 

For the basil-pistachio pesto: 
2 c. packed basil leaves
½ c. pistachios
¼ c. plus 2 T. olive oil
1 tsp. sea salt
pinch of freshly ground black pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky. 

For the assembly: 
3 medium zucchini, ends trimmed
3 medium tomatoes, cut in half and then sliced
2 T. extra virgin olive oil
1 T. finely chopped fresh oregano
1 T. fresh thyme
pinch of sea salt
pinch of freshly ground black pepper

Directions:  Prepare the pignola riccota, tomato sauce, and pistachio pesto.  Place them in a row for assembly.  Using a mandoline (or  by hand), slice thinly the zucchini and tomatoes.  Mix the olive oil with the fresh herbs and drizzle this mixture onto the slices.

On a plate or in a lasagna pan, layer the zucchini, tomato sauce, riccota and pesto as high as you’d like.  Adjust the amount of each layer to your own personal preference.  Serve.  (Makes 4-5 individual lasagnas.)

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