Ok, so I’ve received quite a few emails asking for this recipe since putting the photo on my flickr account.
I really love this dish. It’s great to take to potlucks or give to your non-raw friends and doesn’t need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage and is also very cheap in terms of kitchen equipment.
Serves 9 large portions. Can be made in a lasagne dish, or made as individual portions on the plate.
- 2 cups macadamias, soaked 4 hours or more
- 1 cup pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 yellow pepper
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 cup water as needed
- Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.
Walnut meat layer
- 1/2 cup walnuts, soaked 1 hour or more
- 1 cup sun-dried tomatoes, soaked for 1 hour or more
- 1 tablespoon dark/brown miso
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 1 tablespoon nama shoyu
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 teaspoon agave nectar
- Grind all ingredients in a food processor, leaving the mixture slightly chunky.
- 1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
- 2 soft dates
- 2 cloves garlic
- 2 cups tomato, seeded and chopped
- 1 tablespoon dried oregano
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- Process in a food processor until smooth.
- 2 cups tightly packed basil leaves
- 3/4 cup pine nuts or walnuts
- 1/2 cup olive oil
- 1teaspoon salt
- 1 clove garlic
- 1 tablespoon lemon juice
- Process all ingredients, leaving plenty of chunkiness!
- 6 cups torn spinach
- 5 tablespoons dried oregano
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator will help this process, but it’s not essential.
- 5 medium courgettes (zucchini), cut lengthwise and marinated in 1 tablespoon of salt and 3 tablespoons olive oil for 10 minutes
- Pinch of black pepper
- Sprigs of basil
- Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
- On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
- Finish this with another layer of slightly overlapping courgette strips.
- Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
- Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
- Garnish individual portions with black pepper and a sprig of basil.