|Raw Vegan Herb Smoked Lasagna|
I love creating raw lasagna. And eating it. You really can't go wrong as there are a ton of ways to make raw lasagna. I think that's part of the fun actually. And eating it.
In this version I created a nut-free herb cashew "cheese" along with smoky tomatoes and onions in place of a sauce. On each side of the zucchini noodles I put plenty of the "cheese" to hold all the fresh veggies in, and of course for the yumminess factor. You can use any veggies you like, but here's the layers for this version from bottom up: shredded red cabbage, sliced avocado, double stacked mushrooms with "cheese" in between, and the tomato onion mixture.
Now that you're hungry, here's the recipe that made two huge stacks.
Herb Smoked Lasagna - Raw Vegan
2 large zucchinis - sliced thin or as desired
plenty of veggies of your choice
Cashew Herb Hemp "Cheese"
1/2 cup raw cashews - soaked at least 4 hours. Rinse well and drain.
2 cloves garlic
1 1/2 Tbs nutritional yeast,
1/4 cup hemp heart seeds,
1 Tbs apple cider vinegar (or lemon juice)
1/2 tsp Mediterranean Marjoram
1 tsp Mediterranean Basil,
Pinch of sea salt
1/4 cup + 2 Tbs water
Blend all ingredients. You may need to stop the blender and scrape down sides a few times. Mixture will be somewhat thick, but if too thick add more water to your liking.
Smoky Tomato & Onions
2 cups cherub/cherry tomatoes
1/3 cup heaping onions, roughly chopped
1/2 tsp smoked paprika
1/2 tsp garlic powder
Put all ingredients in food processor and pulse several times until it resembles chunky salsa. Put in strainer over a bowl and let drain - otherwise the lasagna will be soppy wet. After draining, put mixture in a small bowl and sprinkle a few times with more smoked paprika.
I used 2 slices of zucchini noodles for each layer, slightly overlapping them. Spread some "cheese" on each side of the zucchini noodles then layer with veggies as you wish and enjoy!