Raw Vegan Lasagne Vegetable Stacks21
Delicious fresh food, my favourite peeps and Jane Austen. Does life get any better? This was certainly our motto last night, as five of my closest girl friends and I enjoyed a glorious Pride and Prejudice marathon; where we prepared some delectable vegetarian food and watched the entire sensational six hours of the famous BBC production of Pride and Prejudice, starring the one and only Mr Darcy -- Colin Firth.
Our dear friend Tara is moving back to Minnesota next month, and so Olivia, Mika, Liz, Gina and I decided to send her off in style, and merge our two great loves -- beautiful fresh food and Jane Austen. Olivia arrived at noon, and we hit the markets in search of our loot; where, unbeknownst to us, we bumped into one of my favourite reader's partners. This lovely guy checked us out, and asked what were making. He was a raw foodist and was sharing some knowledge about excessive consumption of cacao as he scanned my very large bag of raw cacao nibs, and even larger bag of raw cacao powder. I assured him I only consumed cacao for special occasions; and if a night with Mr Darcy didn't qualify, I wasn't sure what did! LOL! He then relayed this quirky conversation to Maddy, who had seen my post on Facebook. She put two and two together, deciding it was just too much of a coincidence, and shot me a message. Ha! I just love how small the world is sometimes. Maddy and I have never met. But she is one of my favourite readers and extremely knowledgable about raw foods. I hope we get to uncook together one day.
But back to Pride and Prejudice! Olivia and I came home, dumped our bags, and rolled up our sleeves. I find myself thinking every day these days, "Where would I be without Olivia!" Tara then arrived a couple of hours later, and dove right in as "chief cook and bottle washer", as we prepared some delectable raw mint chocolate chip cookies, raw mango coconut balls, a vegan lemon and asparagus quinoa risotto, and the incredible raw vegan lasagne that I am sharing with you today. Before you ask, "Yes, I will share the other recipes too!"
We had a blast cranking up the Peter Gabrlel and reminiscing about all things Mr Darcy -- our collective dream guy! Mika, Liz and Gina arrived between 5 and 6 and we were OFF, cheering as the famous intro music swept in and the credits rolled. With bubbly in hand, and raw lasagne on our laps, we decided to pace ourselves, knowing we were in for a long night of pure indulgent bliss. But as we were swept up in the euphoria of P&P hysteria, we threw all caution to the wind and decided to go the whole hog. We were still going strong as we took a fifteen minute intermission to eject disc one and serve up some delicious sorbets and more raw coconut mango balls! However, this rip snorting culinary enthusiasm wained somewhat as we hit midnight, rubbing our greedy piggy bellies as we slid down the sofas in pleasure-induced comas that had me grabbing for ever last comforter and pillow in the house, and several glasses of lemon water as we cuddled up for the final thrilling hour of our Darcy-inspired acidic orgy. Oh…what a ride. The only thing missing was my sister, who has snuggled up with me to watch this on more than a hundred occasions.
Oh, where would I be without my girl friends? We had such a wonderful night, swishing and swooning….and chomping. The hit of the night (besides Mr Darcy) was definitely the raw vegan lasagne. It is actually so incredible that I couldn't even wait 24 hours to share it with my fellow healthy piggies. Now, I will say, right out of the shoot, that this recipe is a little more fiddly than some of my other quick easy recipes. But trust me, the extra 30 minutes you spend will be well worth it. The simple vibrant taste sensations are s'blended. If you make it with a few friends like I did, you can whip up this raw lasagne in about 45 minutes, which is less time than it takes to bake a conventional lasagne; and you get the added benefits of all of those fresh flavours and live enzymes.
What I love about this raw vegan lasagne is the gorgeous colours. You can layer it differently than what I have, and you could always add in some more raw vegetables to make it more substantial. Avocado, bell peppers and sprouts go really well inside this lasagne. I have kept it very simple, as it is very rich. A little bit of each sauce goes a long way! Trust me, Mr Darcy or no Mr Darcy -- roll out this lasagne for your next party and you won't be sorry, It is blendsational!
Raw Vegan Lasagne Vegetable Stacks
Raw Vegetable Lasagna Sheets and Filling:
- 2 large zucchinis
- 3 yellow squash or yellow zucchini
- 6 large tomatoes
- For raw lasagne "sheets" shave thin strips with a large vegetable peeler.
- Hold each zucchini on the bench and peel off large thin strips.
- You will not use the first few narrow cuts. Use this for garnish.
- Now peel the yellow squash. If you have lots of seeds you will find that you only get good sheets with the outside layers until you reach the seeds.
- Now cut the tomatoes into 1/4 inch or 1/2 inch thick slices depending on your preference.
- Set aside on layers of paper towel to get any excess liquid out while you make your sauces.
Raw Tomato Sauce:
- 2 cups sundried tomatoes
- 1 cup chopped tomatoes (2 medium tomatoes)
- 1/4 cup cold pressed extra virgin olive oil
- 2 tsp fresh garlic
- 3/4 tsp Celtic sea salt or Himalayan salt
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- Throw all the ingredients in your food processor and pulse until well combined.
- Season to taste. You want this sauce to be mild in order to blend with the pesto and the ricotta.
- 5 cups tightly packed fresh basil leaves
- 1 1/2 cups raw macadamias soaked (this is optional)
- 1/2 cup olive oil
- 1 1/2 tsp Celtic sea salt or Himalayan salt
- 2 Tbsp lemon zest
- 3 Tbsp lemon juice
- 6 Tbsp finely minced garlic
- Throw all of your ingredients into the food processor and pulse until well combined.
- Season and tweak flavour balance to taste.
- 2 cups raw macadamias soaked (this is optional)
- 3/4 cup - 1 cup filtered water for desired consistency
- 1/4 cup finely chopped cilantro / coriander
- 2 Tbsp fresh lime juice
- 2 Tbsp finely chopped serrano chilli (more or less depending on the heat of your chilli)
- 1 Tbsp finely minced fresh garlic
- 2 tsp yellow mustard powder
- 1/2 tsp Celtic sea salt or Himalayan salt
- Throw all of the ingredients except the cilantro into your food processor and pulse until well combined and fluffy.
- Season and tweak flavours to taste.
- Now stir through the chopped cilantro.
- Lay 6 large plates out.
- Lay 3 slices of zucchini side by side to make a wide rectangle lasagne sheet base.
- Now use a palatte knife to spread some red sauce on top of each base.
- Lay 3 slices of yellow squash or zucchini on top of the sauce (if the squash is short layer width ways to keep to match the shape of the bottom layer.
- Place two tomato slices on top of the ricotta.
- Now place 3 more pieces of zucchini to make another sheet of pasta.
- Spread a layer of green pesto and top with two more pieces of tomato.
- Garnish with large fresh basil leaves and drizzle the whole plate with a bit of olive oil.
- I garnished with some gomasio.
- You could also surround the lasagne with some chopped cherry tomatoes tossed in olive oil. YUMMO!
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.