Raw Lasagna Stacks

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Oh yes. It happened. A wonderful raw lasagna with a basil “ricotta” sandwiched between layers of cucumber, zucchini, tomato and a few sunflower sprouts with a giant dollop of basil pesto. And Kalamata olives. BUT WAIT. IT’S ALMOST VALENTINES DAY. I’m making a few recipes to treat the few loves in my life and I’ll post them soon, however what I post won’t be super relevant since Valentines day will have passed. OH WELL. If you need chocolate, check these raw brownies out, or these brownies, or these cookies, or these chocolate turtles. But if you want to butter your lover up with some awesome powerful veggies…. read on!

The wonderful thing about this recipe is how simple it was. Yes, there are three parts to it, and assembling the ingredients take a little bit of time. But you basically throw things into a blender and slice up some veggies, then the fun ensues! I had way too much fun engineering a way to stack mine incredibly tall. Once it came down to eating it, I used a sharp pairing knife and dug in. If it all crumbled, I would have just eaten the veggies slathered in “ricotta” and dipped in the pesto.

I’ll be honest; I made this lasagna based on the olives. I found this amazing grocer with an amazing olive bar. AN OLIVE BAR. I WAS DYING. I adore olives. ah. (and frozen peas and raisins…) Anyway, I bought these olives and I thought that pesto went with olives so I made some pesto and one thing lead to another. I don’t really know.

After the odd conception of the lasagna, I looked up some other blogger’s and chef’s raw lasagna. I saw a few recipes for uncooked lasagna that included tortilla layers (specifically Ezekiel 4:9 sprouted tortillas). I think that would be a fantastic extra layer and it would make these babies even more filling.

RAW LASAGNA STACKS: (serves 4)

For the ricotta:

  • 1/2 cup firm silken tofu
  • 1/2 teaspoon dried basil
  • 1 small garlic clove
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/8 cup olive oil
  • 1 teaspoon agave (or liquid sweetener of choice)
  • 2 tablespoons freshly squeezed lemon juice
  • 5 large basil leaves

For the pesto:

  • 1/2 cup fresh basil leaves
  • 1/8 cup olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tiny garlic clove
  • 1/4 cup loosely packed cilantro (or spinach)
  • 1 tablespoon walnuts (or nut of choice, or bland nut butter – not peanut butter)
  • salt and pepper to taste (a small pinch of each)

For the stacks:

  • 1 english cucumber, left unpeeled and thinly sliced 1/8th inch thick and 3-4 inched long
  • 2 tomatoes, sliced 1/8th inch thick
  • 1 large zucchini, unpeeled and sliced 1/8th inch thick and 3-4 inches long
  • 1/2 cup sprouts of choice
  • 16 fresh basil leaves
  • Kalamata olives for garnish

Method:

For the ricotta: blend everything except the fresh basil in short bursts until the mixture is smooth. Add the fresh basil and continue blending until the mixture is creamy. This will keep in the fridge for about 1 week.

For the pesto: Blend all the ingredients until smooth.

To assemble the stacks, begin with 2 pieces of cucumber and a spoonful of ricotta. Layer on some sprouts and a few basil leaves, followed by a layer of tomato and a layer of zucchini. Repeat. Finish each stack off with a large spoonful of pesto and a few kalamata olives.

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