Friday, April 18, 2014

Raw Vegan Lasagna

Fresh Raw Vegan Lasagna
This is another recipe that I transferred from my old blog

Before I go on about my Raw Vegan Lasagna recipe, I just want to mention that I have included several pictures to show part of the process and how the ingredients look after preparing them.  I just don't want you to feel overwhelmed by all the photos.

Every time I make my lasagna I change it up here and there.  I never measured anything or wrote it down, for most of my recipes actually.  However, after several requests and starting my old blog, plus preparing for my E-books, I figured it would be a good idea.  I have a kitchen full of my recipes. 

I'll skip the part in telling you how flavorful, delicious, mouthwatering and nutritious it is and get straight to the good stuff.  One little note and then I'll zip it.  Under each photo I explain a little about it, but the entire recipe is at the end.

Veggies prepped and ready to make lasagna

This is a little backwards, but this is almost the end result after preparing all the fresh ingredients (except for the zucchinis) in order to make the lasagna.
Wilted fresh baby spinach

Sometimes I like to wilt the fresh baby spinach a little in a tasty mixture, but not to the point that it looks entirely cooked.  It will take on a more cooked texture and appearance after the lasagna has chilled for a couple hours.  I start with the spinach to give it time to wilt and set it aside.

Fresh mushrooms take on a "cooked" texture after marinated

Next we wilt the mushrooms.  I slice the fresh mushrooms and place them in a bowl with my wilting mixture.  I like to wilt them to not only take on a cooked appearance, but for taste and texture as well.  I set this aside and proceed with the next step.  (I strain them after they get to the wilting point that I like)

raw vegan "cheese" crumbles

Sometimes I have this "cheese" on hand as it is a great topping for salads, but to show the entire process of this recipe I made some fresh.

fresh tomato sauce

The yummy sauce!  I start with sundried tomatoes that I soak in warm water.  I actually start the recipe by soaking them and proceed from there, but I didn't take a picture of that part. 

Anyway, after making the sauce I put it in a fine mesh strainer while I prepare the rest of the ingredients.  The reason I do this is because I don't want my lasagna to be wet and soppy.

Sliced zucchini using a mandolin

I slice the zucchinis very thin, approximately 1/8", except for about 5 slices as I make them a little thicker and use for the bottom layer.  If you don't have a mandolin, a sharp knife is perfectly fine.

Zucchini pasta noodles

It still amazes me how zucchini can take on a pasta texture in many raw recipes and it is so yummy!
organic olives

Occasionally I add clean organic olives in my lasagna, but this time I used them as a garnish.

first layer of lasagna

Now to layer the lasagna.  No, I didn't forget my lasagna dish.  Sometimes I like to make it on this platter as it is easier to cut and serve from.  The choice is yours.

I start with a little sauce on the bottom, then zucchini and more sauce.  You can layer how you wish, but I'll explain how I do it in the recipe at the end.

raw vegan lasagna RAWks!

(waves magic wand) And in a blink of an eye we have raw vegan lasagna! 

veggie filled lasagna

Look at all those yummy layers!  This can be served immediately or put it in the fridge to chill so it can take on a more cooked texture and appearance as in the photo below.

chilled raw vegan lasagna takes on cooked texture

This is what it looks like after chilled for a few hours.  Sometimes I pop it in the dehydrator to warm up a bit, but for the most part we love it right out of the fridge.

And now for my recipe.  Don't let all the steps scare you...once you get everything set out and start going it is a fairly smooth process.  Just allow yourself a little time, it is SO worth it!  I listed everything in order as I make it.  This can be altered in many ways to fit your liking and/or diet.  For instance, you can completely skip the wilting process and use the fresh ingredients as is.  I make plenty lasagna that way too as it's quick and simple .  Hope you enjoy it!

Raw Vegan Lasagna

Step 1 - Soaking Sundried Tomatoes
3/4 cup sundried tomatoes

Soak in warm water and set aside while preparing the other ingredients.  You will use these in the sauce that will be made in Step 6.

Step 2 - Wilting Mixture
1 Tbs EVO (extra virgin olive oil)
1 1/2 Tbs Braggs or other Amino Acids
1 Tbs Balsamic Vinegar
1 Tbs Agave

Wisk all ingredients in a small dish. I use a glass measuring cup as it is easier to pour from.  This is used for both the spinach and mushrooms.  It may not seem like enough for both, but it is - plus the shrooms will produce liquid as they start to wilt.

Step 3 - Wilt Spinach
3 big handfuls of fresh baby spinach

Loosely tear spinach and place in large bowl.  Add less than half of the wilting mixture to the spinach then toss to coat.  Set aside.

Step 4 - Wilt Mushrooms
8 oz or more of Mushrooms of choice

Slice mushrooms and place in bowl.  Add remaining wilting mixture, toss to coat well then set aside.

Once they have wilted to desired liking, drain and set aside.

Step 5 - "Cheese" Crumbles
1/2 cup cashews
3 Tbs pine nuts
1 small garlic clove
1 Tbs nutritional yeast (gives it the cheesy flavor, not to mention health benefits)
1/8 tsp sea salt

Add all ingredients to food processor and process until it resembles small crumbles.  Set aside.

Step 6 - Sauce
1 1/2 cup cherry tomatoes (or tomatoes of choice)
3/4 cup soaked and drained sundried tomatoes from Step 1
1 medjool date (stone removed)
1/3 cup roughly chopped onion
1/2 Tbs Balsamic Vinegar
4-5 fresh basil leaves
1 large garlic clove
1 Tbs Italian Seasoning

Place all ingredients in order into food processor and pulse several times until well blended (may need to scrape down sides), but do not over process.  You don't want this to be a smooth sauce or it will be too runny for the lasagna - it needs to be a little chunky.  Set aside.

Step 7 - Zucchini Noodles
2 large zucchinis

I use a mandolin, but if you do not have one then a sharp knife will be fine.  I start by making about 5 thick slices which will be used for the bottom layer.  Slice the remaining zucchinis very thin or desired liking.  Set aside.

Step 8 - Layer the lasagna  
Now comes the fun part...wait, the above was fun too, right?  This part isn't rocket science, but I'll explain how I layered it, but feel free to layer as you wish.

Take a little bit of sauce and splatter it around with your hand onto a large platter, just to have a thin layer.  Just note here that for the rest of the layering when it comes time for the sauce, I use my clean hands because it's much easier to place on top of the zucchini and spread around.  The sauce doesn't completely cover everything like in traditional lasagna, but enough to get a decent covering.  So the rest goes like this...

Place the thick slices of zucchini on the sauce plate and then...
optional olive garnish
top with lots more "cheese"

You can serve and enjoy immediately or place in the fridge to chill a few hours which will let the zucchini become more "noodle" like and all ingredients take on a more "cooked" texture and appearance.  You can also warm it in the dehydrator if you so choose.  Enjoy!


No comments:

Post a Comment

Kind thanks for your comment! ☮Rocki