Sticking with the raw theme, today's recipe uses zucchini instead of pasta and tastes so fresh that I guarantee you go back for seconds!
Raw Zucchini Lasagna
Ingredients:
2-3 large organic zucchini, sliced long and thin (similar to lasagna)
1 1/2 organic red bell pepper, sliced into strips
1 c. sprouted quinoa or soaked wild rice (optional)
For Sauce:
4 large gourmet tomatoes, cored
1 tsp. garlic, minced
1/4 c. fresh basil, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried oregano
1/2 tsp. chili powder
1/2 Tbsp. flax oil or extra virgin olive oil
1-2 Tbsp. ground gluten free oats (optional, to absorb some of the juice from the tomatoes)
For Filling:
2 c. raw cashews, ground (set about 2 Tbsp. aside to sprinkle on top of lasagna)
1/2c. mushrooms, chopped
3 Tbsp. fresh basil, chopped
1/4 c. nutritional yeast
2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
1 small onion, chopped
Directions:
1. In a high speed blender combine all ingredients for sauce, mix well, add ground oats if needed. Set aside sauce.
2. In blender or food processor combine all filling ingredients, pulse to combine, don't make it too mushy, you want it to be crumbly. Set aside filling.
3. In a casserole dish layer zucchini, spread half filling mixture over zucchini, layer red peppers, sprinkle half the quinoa or wild rice over peppers, pour half the sauce over peppers, repeat layers until all ingredients used, ending with a layer of zucchini with a little sauce spread over the top then sprinkle with 2 Tbsp. of cashew "parm".
4. Cut into squares and serve.
This can be heated in the oven if you really need your lasagna warm. For dessert, whip up a batch of raw donut holes!
Raw Donut HolesIngredients:
1 c. raw almonds
1 c. raw walnuts
3/4 c. gluten free oats
1/3 c. coconut oil (warmed in the dehydrator, on the lowest setting over the stove, or place the jar in a bowl of hot water so enough melts to measure out required amount)
1/3 c. pure maple syrup or raw agave or raw honey
1/3 c. coconut sugar
1 1/2 tsp. cinnamon
Directions:
1. In a food processor grind almonds, walnuts and oats until it’s nice and crumbly (don't process too long or you'll end up with a nut butter).
2. Add oil and syrup, pulse to combine well. Mixture should be holding together easily.
3. Using a spoon, melon ball scooper, or hands form donut hole size balls, place on a parchment lined cookie sheet.
4. On a shallow plate or bowl, combine coconut sugar and cinnamon, mix well.
5. Roll each ball in sugar mix, place back on cookie sheet, repeat until all of dough is used.
6. Place cookie sheet in fridge to allow holes to set and firm (at least 20 minutes).
7. Store in an airtight container in the fridge or freezer.
I promise, this will definitely satisfy your sweet tooth!
