Guest Chef

This foodie and wanna be chef actually had the honor of cooking along side actual chefs..WHAT WHAT?!?!

Chef Brett McKee had asked me to prepare a dish for the Vegan Dinner, held at Eli’s Table.

Raw Vegan Lasagna was my choice and it was a big hit.

This dish takes a while to prepare, but that just gives you more time to pour love into it and breaks you away from the boob tube.

Raw Lasagna

serves 6-10

Ingredients
5 large zucchini, sliced thin (approximately 1/8 inch or thinner) with mandolin
Marinara Sauce (prepared as below)
Spinach Walnut Pesto (prepared as below)
Cashew Cheese (prepared as below)
Walnut Sage “Sausage” (prepared as below)

Marinara Sauce Ingredients
1 pod garlic
1 cup sun dried tomato
1/4 olive oil
1/2 lemon
4 dates, pitted and soaked
1 teaspoon Italian spices
2 tablespoons water (optional)

Marinara Sauce Directions
Mix until smooth in a food processor. Refrigerate for 1 hour.

Spinach Walnut Pesto Ingredients
2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked
1/2 lemon juice

Spinach Walnut Pesto Directions
Mix until smooth in a food processor. Refrigerate for 1 hour.

Cashew Cheese Ingredients
3/4 cup cashews, soaked
1 pod garlic
1 teaspoon lemon juice
1 Tablespoon nutritional yeast
1-2 Tablespoons water
Pinch salt

Cashew Cheese Directions
Mix until smooth in a food processor. Refrigerate for 1 hour.

Walnut Sage “Sausage” Ingredients
2 cups walnuts, soaked
1 teaspoon sage
1 teaspoon thyme
1 teaspoon marjoram

Walnut Sage “Sausage” Directions
Blend all ingredients in a food processor until slightly chunky.
The texture will resemble ground sausage. Refrigerate for 1 hour.

Put it All Together
Put each mixes into a piping bag.
Use a large mouth piece for sausage mixture and smaller mouths for the other three.
On a baking sheet, lay down one layer of zucchini.
Pipe on layers of marinara sauce, cheese sauce, pesto, then walnut “sausage.”
Repeat process two more times.

Need to Know
You can make these all at once or individually.
After all ingredients are combined, serve within 20 minutes, as the zucchini will get soggy.



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