Going Raw With Vegan Lasagna, Sunflower Seed Pesto, Sun-Dried Tomato Marinara, Cashew Cheese And Walnut Sausage

Individuals who have considered the raw vegan diet have chosen to eat an abundance of fruits, vegetables, nuts, seeds sprouted grains and beans. Often motivated by health, spiritual, environmental or a combination of these and several other reasons, raw vegans believe that cooking food, ultimately destroys the complex balance of micronutrients. The use of dehydrators enables vegans to “cook” foods such as breads, crackers, pastas and nut cheeses. According to Paul Ziefellenski, PhD author of “Green Planet Raw Planet,” vegans should ensure their diet consists of an adequate amount of vitamin B12 and vitamin D.

“Though going raw is the absolute purist diet on the planet, it is always beneficial for individuals to check with a medical health practitioner prior to starting the diet,” advises Dr. Ziefellenski.

For health enthusiasts interested in learning to prepare a raw vegan food meal. The following lasagna recipe, inspired by Chef Molly Patrick is a moderately difficult one to comprehend. The gluten free ingredients, loaded with live nutrients and enzymes are mouthwatering in every bite. Enjoy.

RAW VEGAN LASAGNA WITH SUNFLOWER SEED PESTO, SUN-DRIED TOMATO MARINARA, CASHEW CHEESE AND WALNUT SAUSAGE

Ingredients

Sunflower Seed Pesto

• 2/3 cup raw sunflower seeds
• 2 teaspoons lemon juice
• 2 teaspoons extra virgin olive oil (optional)
• 2 big handfuls of raw spinach (about 3 cups)
• 1 head of broccoli, just the florets, roughly chopped
• Sea salt and pepper to taste
• Sun-Dried Tomato Marinara

• 1 cup sun-dried tomatoes, soaked in hot water for 30 minutes
• 4 large Medjool dates, soaked in hot water for at least 10 minutes and pitted
• 1 garlic clove, chopped
• 1 heirloom tomato, cut in half
• 2 teaspoons lemon juice
• 1 teaspoon no salt seasoning (like Spike)
• 2 tablespoons water
• sea salt and pepper to taste
• Cashew Cheese

• 1 cup raw cashews, soaked overnight in filtered water
• 1 teaspoon herbs de provence
• 1 garlic clove, chopped
• 2 teaspoons lemon juice
• 1 teaspoon nutritional yeast
• sea salt and pepper to taste
• Walnut Sausage

• 2 cups raw walnuts, soaked overnight in filtered water
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon ground fennel or fennel seeds
• 1/2 teaspoon cayenne pepper
• 1 teaspoon fresh rosemary, minced
• 2 tablespoons shoyu or liquid aminosSunflower Seed Pesto
• Instructions

1. Soak the sunflower seeds overnight in filtered water.
2. Rinse and strain the seeds and place them into a food processor with the rest of the ingredients (lemon juice, olive oil, if using, spinach, and broccoli). Pulse until you get a good pesto texture, not too smooth and not too rough.
3. Add salt and pepper to taste

Sun-Dried Tomato Marinara

1. Drain the sun-dried tomatoes and dates from their soaking water and add them, along with the rest of the marinara ingredients (garlic, heirloom tomato, lemon juice, seasoning, and water) to the food processor and process until it becomes a chunky sauce.

Cashew Cheese

1. Rinse and drain the cashews and place them in the food processor, along with the rest of the ingredients and process, scraping down the sides occasionally, until the texture is similar to ricotta cheese.

Walnut Sausage

1. Add all of the ingredients to the food processor and process until there are no big chunks of walnuts. It will be a little spicy, but it will taste just like the sausage you would expect on pizza.

Mix

1. In order to make the lasagna you will need 2 large zucchinis, sliced lengthwise into thin slices. The less complicated way to do this is to use a sharp knife. Either individual lasagna portions layering everything into a dish, as with a regular lasagna. Whichever way you choose, begin with a layer of zucchini and then add a layer of pesto. Top the pesto with another slice of zucchini and top it with marinara. Continue by adding yet another slice of zucchini and top it with cashew cheese. Follow with another slice of zucchini and then a layer of the walnut sausage. Finish by topping with sprouts or micro greens and serve.

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