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Raw Zucchini Lasagna With Avocado Pesto [Vegan, Gluten-Free]

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A rough interpretation of the popular Italian classic, this raw "lasagna" is a great way to up your veggie intake. Thinly sliced zucchini ribbons are layered with sun-dried tomato cashew cheese and herby avocado pesto in a dish that is sure to impress even the most sophisticated of tastes.

Raw Zucchini Lasagna With Avocado Pesto [Vegan, Gluten-Free]

Calories

260

Serves

2

Ingredients

  • 2 small zucchini
  • Cashew cheese, as needed
  • 2 sun-dried tomatoes
  • 1 avocado
  • 1 bunch of basil
  • 1 clove garlic, pressed
  • Some lemon juice
  • Salt and pepper, as desired

Preparation

  1. Wash the zucchini, cut away the cut off the edges, and cut the strips into thin strips.
  2. Dice the side-dried tomatoes finely and mix them with the cashew cheese.
  3. Mash avocado finely. Finely chop the basil and mix with the garlic, the avocado, and lemon juice in the mortar to make a pesto. Season with salt and pepper.
  4. Start with a layer of thinly sliced, add a layer of cashew cheese, followed by pesto, and continue until all the ingredients have been used up.

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AUTHOR & RECIPE DETAILS


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Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.


 

 

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0 comments on “Raw Zucchini Lasagna With Avocado Pesto [Vegan, Gluten-Free]”

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Jay Jay
1 Years Ago

this is similar to how I make my lasagna, but instead of zucchini, I use eggplant for the pasta.


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