Is the summer getting hot? Sometimes it is great to make a meal that involves no ovens, heat, or cooking equipment. Raw, vegetarian, vegan, and refreshing.
I am proud to share this recipe with you from celebrity chef Beth Aldrich, Amazon Best Selling Author of Real Moms Love to Eat: How to Conduct a Love Affair with Food Lose Weight and Feel Fabulous. This recipe makes a great dish for entertaining on a hot summer evening. Thank you to Beth for sharing this recipe with Nurture and me! 🙂
For the cashew cheese:
-1 cup raw cashews, soaked in purified water in a covered glass jar or bowl for at least 4 hours or overnight, drained
-Juice squeezed from 1 fresh lemon
-¾ teaspoon sea salt
For the tomato sauce:
-1 to 2 cloves garlic (depending on how much you love garlic)
-2 to 4 leaves of fresh basil
-1 small jar of sun-dried tomatoes in olive oil (or use bagged sun-dried tomatoes and let them soak for about 15 minutes in 1 tablespoon olive oil)
-1 Roma tomato, or ½ regular tomato
For assembling the lasagna:
-3 medium zucchini
-3 cups fresh spinach, coarsely chopped
-1 tablespoon chopped fresh (or 1 teaspoon dried) oregano
1. Make the cashew “cheese”: Put the cashews, lemon juice, and salt in a food processor and process until smooth. Add up to 1 tablespoon water if it’s too thick. Set aside.
2. Make the sauce: In the bowl of a food processor, add the garlic. Process until chopped, just a few pulses. Add the basil leaves and process until chopped, just a few pulses. Add the sun-dried tomato and fresh tomato. Process until smooth.
3. Assemble the lasagna: Slice the zucchini lengthwise to make long thin “noodle” slices. (The mandoline makes quick work of this task.)
In the bottom of a glass baking pan that is approximately 8 x 8 put ⅓ of the zucchini slices. Spread ⅓ of the cashew “cheese” over the zucchini. Sprinkle ⅓ of the chopped spinach over the “cheese.” Pour ⅓ of the sauce over the spinach. Repeat two more times to use all the ingredients. Sprinkle oregano on top.
4. To serve, cut the lasagna into small squares. Add a big fresh salad and raw flax crackers, or a good loaf of fresh whole-grain bread, if you want your dinner to be (literally) half-baked. Store in the refrigerator for up to three or four days.