Oh boy. Someone call the po po because we've got a CRIMINAL UP IN HERE! This recipe is under arrest for being too damn delicious and causing excess drooling. However, that should not stop you from making and devouring it. Think about it this way: the jail... is in your mouth. Eeeeh? Get it? Wink wink, nudge nudge. The version I made wasn't 100 percent raw since I used hummus (which has cooked chickpeas), but in the recipe below, I give you a raw hummus option instead. If you don't care about using normal hummus - go ahead. I ate this whole thing by myself so be sure to warn others that you won't be sharing, and that they should make their own.

Raw Lasagna With Cilantro Pesto [Vegan]

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Calories

1466

Serves

1

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Ingredients

For the Marinated Veggies 
  • 1 tomato
  • 1 cup mushrooms
  • Any other veggies you like
  • 1 tablespoon tamari
  • 1 teaspoon walnut oil (optional)
For the Cilantro-Walnut Pesto
  • 2 cups fresh cilantro
  • 1/4 cup walnuts
  • 1/4 cup pumpkin seeds
  • Juice from 1 lemon
  • 1 peeled garlic clove
  • Salt, to taste
  • Water, as needed
For the Sun-Dried Tomato Spread
  • 1/2 cup sprouted chickpeas (or cooked, if you like)
  • 1 tablespoon tahini
  • Juice from 1 lemon
  • 1 peeled garlic clove
  • 1/3 cup sun-dried tomatoes
  • Salt, to taste
  • Water, as needed
For the Lasagna Noodles
  • 1 zucchini
Other Toppings 
  • Handful of olives
  • 1/4 cup chives
  • Other stuff you like
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Preparation

  1. To prepare the veggies: slice the the mushrooms and tomato and put in a bowl. Throw the tamari (and oil, if using) on them and mix in with your hands until evenly covered. Put in the dehydrator or oven - at it's lowest temperature - to marinate while you make the other stuff.
  2. To make the pesto: pulse all the ingredients in your food processor until it becomes a pesto-like consistency, adding water or other liquid as needed. Put in a bowl and set aside.
  3. To make the tomato spread: blend all the ingredients in your food processor until it's pretty smooth and the tomatoes are in small pieces and have started turning the mixture reddish, adding water or other liquid as needed.
  4. To make the noodles: slice the zucchini on a mandolin into thin pieces.
  5. Assembly: lay two noodles beside each other, slightly overlapping and layer with all the good stuff you just made. Top it off with olives and chives.
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Nutritional Information

Total Calories: 1466 | Total Carbs: 152 g | Total Fat: 68 g | Total Protein: 121 g | Total Sodium: 1104 g | Total Sugar: 52g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.