I really love this raw vegan lasagne. 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.It can be made as individual portions, as you see in the picture, or it can be made in a baking dish.
1/2cupsun-dried tomatoes(soaked for 1 hour or more)
1 1/2cupssun-dried tomatoes(soaked 2 hours or more)
2dates(medjool are perfect)
1tbspItalian herb mix
2cupstightly packed basil leaves
10basil leaves(cut chiffonade)
Macadamia Cheese 1st Stage
Blend all ingredients in a high-speed blender until smooth.
Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
Leave to culture for at least 24 but no longer than 36 hours.
Macadamia Cheese 2nd Stage
Mix the salt, nutritional yeast, onion powder and garlic powder with the fermented cheese from the first stage.
The cheese is now ready and can be stored in a sealed container for up to a few weeks.
Walnut meat layer
Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Blend all ingredients in a high speed blender until smooth.
Grind all ingredients, leaving some chunkiness!
Combine salt and spinach in a bowl. Massage until the spinach wilts down and gives off most of its liquid. Drain off any excess liquid.
Place 4 strips of courgette / zucchini on a plate, slightly overlapping.
On top of this, put down a layer of the tomato sauce, then the cheese, the walnut meat layer and finally the pesto and then spinach on top.
Place two thin slices of tomatoes on top of this.
As we did at the start, put a layer of slightly overlapping courgette strips on top of the tomatoes.
Repeat the steps for the filling ingredients, along with the tomatoes and a layer of courgette / zucchini.
Garnish with a quenelle of cheese, some small dice tomatoes, a couple of turns of black pepper and a sprig or some chiffonade of basil.