Beautiful raw food is always so daunting. It is full of mystery and oohs and aahs. We always admire it but rarely have the time to replicate it. However, this gorgeous, raw lasagna dish is easy and fast, and stores so you can feed off of it all week. Talk about a dream dish!
This recipe is courtesy of my favorite aussie activist, Leigh-Chantelle of Viva La Vegan. Check out LC this summer, speaking and wooing the pants off everyone at Vida Vegan Con and The Animal Rights Conference.
Easy Raw Lasagna
Ingredients
- 1 zucchini, sliced with vegetable peeler
- 1 carrot, sliced with vegetable peeler
- Spinach leaves
- 1 ½ cup macadamia nuts, processed or cut up finely
- a handful of parsley, coarsely chopped
- a handful of cilantro, coarsely chopped
Sauce:
- 2 tomatoes
- 1 ½ avocados
- 8 dates, soaked
- 2 lemons
Mince Mixture:
- 1 red bell pepper, sliced
- 10 mushrooms, sliced
- 2 celery stalks, chopped
- ¼ cup raisins
Preparation
- Using a food processor, process the sauce mix and set aside for later use
- Process the mince mix, setting aside for later
- In a square baking dish, layer the zucchini slices on the bottom
- Spread half of the sauce mix on top, setting the remainder aside
- Sprinkle the carrot on top of the sauce, then the mince mixture
- Sprinkle the spinach leaves on top of the mince mixture, then the remaining zucchini
- Spread the remaining sauce mixture on top of the zucchini
- Combine the macadamia nuts, parsley and cilantro and sprinkle on top
Serves 4-8 people
Serve straight away or keep cool in the refrigerator
