ZUCCHINI NEST LASAGNA (raw-vegan)
Just because you are eating healthy doesn’t mean you have to skip some of your favorite things like lasagna, I sure don’t! The things that I do skip is the pasta, meat, and cheese… So what is left, you ask- the rest of the good stuff! With a little tweaking of the traditional UN-healthy lasagna, I have developed a HEALTHY RAW and VEGAN version of lasagna. It is full of all the flavors you love about lasagna but without all of the unwanted saturated fat, cholesterol, meat and starchy pasta. Serve your nests with a fresh organic salad.
Makes 4 nests/ serves 2
4 medium fresh organic zucchinis (about 8 inches long)
6 small vine ripe organic tomatoes
6 large fresh organic garlic cloves
1/4 cup fresh organic oregano leaves, packed
2 TBSP raw organic coconut aminos
1 tsp raw organic apple cider vinegar
1/2 cup fresh organic basil, fine chopped
2 TBSP fresh organic garlic fine chopped
1/2 cup raw CASHEW CHEESE (click for recipe)
1/4 cup whole raw organic cashews, fine grind in your food processor
In your food processor, pulse the tomatoes, 6 garlic cloves, oregano leaves, coconut aminos and cider vinegar, keep slightly chunky. Place this tomato mixture on your solid tray of your dehydrator and dehydrate for 8 hours, stir every hour; this is your tomato sauce. During the last hour of your tomato sauce dehydrating– In a small bowl mix your chopped basil and garlic well, set aside. While holding the nub end of your zucchini flat on a cutting board, use a vegetable peeler and make ribbons from the nub to the other end. Keep making ribbons on one side until down to about half way through the zucchini then flip to other side and continue to make ribbons. Set each zucchini’s ribbons in separate piles. Use a standard glass shot glass with the mouth side down on a cutting board, wrap one ribbon around the glass at the mouth(which is on the cutting board). Take your next ribbon and start about 1/2 inch overlapping the first piece and continue around the glass (yes it will go on other ribbon). Continue to layer the zucchini ribbons until about 2/3 of your ribbons are used. Now gently remove the shot glass and you will have the outer ring of your zucchini nest. Using the remaining ribbons, fill the hole part of the nest in multiple X shapes with ribbon halves, you want to create a cup with no holes. (see pic below) Repeat with all of the zucchini sets for a total of 4 nests.
Quarter your cashew cheese into 4 balls and roll each ball in the basil/garlic mix until all sides are coated well. Place 1 herbed ball into 1 nest and pat down gently, continue with the remaining. In a large casserole dish, place a flat drip rack in the bottom. Place filled nests in the center of a large piece of tin foil in rows of 2, and seal (make a pouch for them but do not squish). Place the pouch on the drip rack and fill the bottom of the casserole dish up to cover the bottom 1/2 inch of the tin foil pouch with 116 degree water (use a calibrated thermometer to make sure). Cover the whole pan with tin foil and allow to set for 20 minutes in 116 degree water. NOTE: I set the pan on the stove top and while using the thermometer to regulate the water, I will turn on the burner on low for a minute to reheat the water if need be. Carefully remove the pouch from the rack. Plate each nest with 1/4 of the tomato sauce and garnish with 1/4 of the ground cashews. Serve immediately and ENJOY!!