Raw Lasagna Recipe from The Raw Chef

Jul 21st, 2016 | By | Category: blog, cook something, summer, vegetables and pasta
Raw Lasagna Recipe

Raw Lasagna looking good enough to eat. Photo © Russell James, therawchef.com

Raw Lasagna Recipe
Russell James, The Raw Chef

Chef Russell James was voted best Raw Food Chef in the UK.

This recipe helps to prove why. And, it is perfect for summer dining, as the herbs and vegetables used in it are in season now!

You can find this recipe and others on Chef  James’ website The Raw Chef. You’ll also find his six e-books featuring a variety of cuisines including one specifically for the Christmas holiday (it’s never too early to plan!). Honestly, you don’t even have to celebrate Christmas to enjoy the recipes in that volume.

The Raw Chef says: Ok, so I’ve received quite a few emails asking for this recipe since putting the photo on my flickr account. I really love this dish. It’s great to take to potlucks or give to your non-raw friends and doesn’t need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage and is also very cheap in terms of kitchen equipment. Can be made in a lasagne dish, or made as individual portions on the plate.

Makes 9 large portions

Nut cheese
• 2 cups macadamias, soaked 4 hours or more
• 1 cup pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 yellow pepper
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme
• 1/2 teaspoon salt
• 1/2 cup water as needed
1. Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.

Walnut meat layer
• 1/2 cup walnuts, soaked 1 hour or more
• 1 cup sun-dried tomatoes, soaked for 1 hour or more
• 1 tablespoon dark/brown miso
• 2 teaspoons dried oregano
• 2 teaspoons dried sage
• 1 tablespoon nama shoyu
• 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil
1. Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Tomato sauce
• 1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
• 2 soft dates
• 2 cloves garlic
• 2 cups tomato, seeded and chopped
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
1. Process in a food processor until smooth.

Green pesto
• 2 cups tightly packed basil leaves
• 3/4 cup pine nuts or walnuts
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1 clove garlic
• 1 tablespoon lemon juice
1. Process all ingredients, leaving plenty of chunkiness!

Spinach layer
• 6 cups torn spinach
• 5 tablespoons dried oregano
• 1 teaspoon olive oil
• 1/4 teaspoon salt
1. Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator will help this process, but it’s not essential.

Assembly
• 5 medium courgettes (zucchini), cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
• Pinch of black pepper
• Sprigs of basil
1. Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
2. On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
3. Finish this with another layer of slightly overlapping courgette strips.
4. Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
5. Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
6. Garnish individual portions with black pepper and a sprig of basil.

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