Raw Vegan Lasagne

By gnikylime

http://radicaleats.blogspot.de/2008/06/texas-chili.html

Used recommendation to dry out the zucchini first.

Ingredients

• Cashew Cheez:
• 1 cup soaked cashews
• 1 cup soaked pine nuts
• 1 small handful of onion
• 1 clove of garlic
• 2 tbsp lemon juice
• salt and pepper to taste
• Tomato sauce:
• 1 cup soaked Sun-dried tomatoes
• 1 small tomato
• 1 small handful chopped onion
• 1 small sprig rosemary
• 1 clove garlic
• 1 tbsp lemon juice
• salt and pepper to taste
• Pesto:
• 2 large handfuls of basil
• 2 cloves garlic
• 1/2 cup pine-nuts
• 2 tbsp. olive oil
• salt and pepper to taste
• Remaining ingredients:
• I large zucchini
• 4 tomatoes

Preparation

Step 1

Cashew Cheez: Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that's how you want it.

Tomato Sauce: Process this in the same way as the cheese. Again, this should be very thick.

Pesto: Process in a blender or a food processor.

Prep: Thinly slice zucchini and slightly thicker tomatoes using a mandolin. Lay tomato slices out on paper towels to dry out a bit for an hour.

Line a plastic container with plastic wrap.

Sprinkle the bottom layer with a little pesto and a little cheez. This will end up being the top so this is for garnish. Arrange the prettiest tomatoes you have on the next level. Next, layer the zucchini and then the tomato sauce, then more tomatoes, then pesto, then zucchini, then cheez, then pesto, then more zucchini, then tomato sauce, then more zucchini, then more pesto and finish with a layer of tomatoes.

Cover with the plastic wrap and refrigerate until cool. When cooled place a plate over the whole thing and invert. Remove the wrap. Cut with a serrated knife.