This recipe makes enough for approximately 4 servings!
Pecan nut and smoked paprika filling:
pecan nuts – 100g
cashew Nuts – 50g
sun-dried tomatoes – 50g
green kalamata olives – 50g
garlic – 2 cloves or a teaspoon of garlic powder
smoked paprika – 1 teaspoon
cumin – 1 teaspoon
pinch of pink himalayan salt
the pecan nut mix will last well for at least 5-7 days
Green Basil Pesto:
soaked sun-flower seeds – 100g
cashew nuts – 50g
garlic – 1 clove or half a teaspoon of garlic powder
red onion – 1/4
fresh basil – large handful
nutritional yeast – 40g
apple cider vinegar – small dash
lemon juice – 1 whole lemon
pinch of pink salt
pesto will last well in the fridge for 2-3 days
Tomato Sauce:
fresh tomato – 2 whole
sun-dried tomatoes – 50g
soaked cashew nuts – 50g
red onion – 1/4
garlic – 1 clove or half a teaspoon of garlic powder
smoked paprika – 2 teaspoons
nutritional yeast – 30g
tamari or liquid aminos – 30ml
water – 50ml
keeps well in the fridge for 2-3 days
METHOD:
INGREDIENTS CONTINUED
Pasta Sheet (courgette):
courgettes – 2 large
pinch of pink salt
in a food processor blend your cashew nuts to a fine powder
Cashew Nut Cheese:
soaked cashew nuts – 100g
garlic – 2 cloves or a teaspoon of garlic powder
lemon juice – 1 whole
nutritional yeast – 50g
water – 50ml
pinch of pink salt
the cheese will get stronger as it ages and will last well for at least a week
Marinated Mushrooms and Onion Rings:
portobello mushrooms – 2 large
red onion – 1 whole
tamari or liquid aminos – 100ml
apple cider vinegar – 100ml
cold pressed olive oil – 100ml
anything that is marinated in this way as long as it is covered by the liquid will last
in the fridge for as long as two weeks if not more
Garnishes and Extras:
1 tomato
1 cucumber
alfalfa sprouts
METHOD:
Pecan Nut and Smoked Paprika Filling:
Place you pecan nuts and cashew nuts into a food processor and break them down leaving them chopped but still fairly chunky
Add your finely chopped garlic, cumin, smoked paprika and salt and quickly pulse again too mix them into the nuts
Add the sun-dried tomatoes and olives and process well
This always works better in a food processor as it has a much bigger surface area, if you wanted to just try and do this in a blender it would blend it into more of a puree, I like to have the nuts just broken down so its still got a good bite to it
Green Basil Pesto:
Place all the ingredients into a blender and blend to a thick puree
Tomato Sauce:
Place all the ingredients into a blender and blend to a thick sauce
Pasta Sheet (Courgette):
Top and tail your courgettes
Slice them finely on a mandolin lengthways! so you are getting long fine sheets. If your courgettes are huge I would then cut the sheets in half.
Place them in a tray and lightly salt and leave them until you are ready to start building the lasagne
Cashew Nut Cheese:
Place all the ingredients into a blender and blend to a thick puree
Put into a piping bag or bowl until you are ready to serve
Marinated Mushrooms and Onion Rings:
Chop or slice your mushrooms
Peel your onions whole and cut into onions rings
Once the above is prepped put it all into a container and cover with equal amounts of cold pressed olive oil, tamari and apple cider vinegar
Garnishes and Extras:
Thinly slice your cucumber and add into the layers of your lasagne
Thinly slice your tomato and add into the layers of your lasagne
Alfalfa to be served on top of your lasagne once its totally built
