1000875_560697637319807_109245024_nFor the Lasagna

  • 1 zucchini
  • 5 tomatoes
  • Olive oil, Himalayan salt, black pepper and coriander
  • 1 cup spinach leaves

For the Cashew Herb Cheese

  • 1 cup cashews
  • 1 teaspoon lemon juice
  • 1 teaspoon dried dill
  • 1/4 cup water (more or less, as needed)
  • Dash of turmeric, paprika and coriander
  • 1/2 teaspoon Himalayan salt
  • 1 garlic clove

PREPARATION

1 To marinate the zucchini and tomatoes: slice the zuke into thin strips on a mandolin, and chop the tomatoes. Rub them in oil and spices and put in the dehydrator for 1-3 hours, or in the oven at the lowest temperature.

2 To make the cheese: blend everything until smooth and very thick.

3 To assemble: layer slices of tomato, zucchini and spinach with cheese. Sprinkle with cilantro and coriander. Chomp.

Big Vegan Love.

Ami

Co-owner Award-winning G-Zen Restaurant in Branford CT.

 

 

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