This was inspired by Dan the Regenerator. I keep trying the raw vegan high-fast food when in new cities. I always get a rash on my face and feel sluggish afterwards. I thought I would try my own version at home because the restaurants often use olive oil and usually an enormous quantity of nuts. The amount of fat is very high for me. Many times the majority of the dish is nuts with veggies being a garnish. There is also often nutritional yeast which I avoid because of the strong evidence it is a neurotoxin (see Dr. Blaylock's work). For me, there is also way too much salt.
Tomato Sauce
4-5 tomatoes
1 date
6 white mushroom caps
oregano and rosemary
Pesto Sauce
10 -14 small leaves of basil
handful of walnuts
1 lime, juiced
1 date
*eggplant pulp, optional
Mash avocado separately in a bowl. Put tomatoes and date into blender and blend until smooth. Add mushrooms and spices and leave chunky. Drain the sauce slightly by putting into wire mesh sieve and letting drip for a minute. It will make the sauce slightly thicker. Stir in the mashed avocado.
While food processor is running, add basil leaves and garlic. Add date and walnut and lime juice and pulse until slightly chunky.
Mix the 2 sauces together.
Slice zucchini thinly with a knife or mandolin.
Place one layer of zucchini slices on the bottom of a dish that you would normally back lasagna in. The next layer is the tomato and pesto sauce. Keep layering zucchini and sauce. The top layer should be covered with the sauce and also with thin strips of basil and slices of grape tomatoes. Add the watery sauce around the outer edges of the lasagna if you feel like you need more sauce. I added no salt and I felt it was so tasty it didn't need it.
Scrumptious!
* I may add eggplant pulp next time to the pesto. I really like the texture and it doesn't have much of a flavor and would probably meld well with the basil and garlic and stretch it even further.
Tomato Sauce
4-5 tomatoes
1 date
1 celery stalk
1/2 avocado6 white mushroom caps
oregano and rosemary
Pesto Sauce
10 -14 small leaves of basil
handful of walnuts
1 lime, juiced
1 date
*eggplant pulp, optional
Mash avocado separately in a bowl. Put tomatoes and date into blender and blend until smooth. Add mushrooms and spices and leave chunky. Drain the sauce slightly by putting into wire mesh sieve and letting drip for a minute. It will make the sauce slightly thicker. Stir in the mashed avocado.
While food processor is running, add basil leaves and garlic. Add date and walnut and lime juice and pulse until slightly chunky.
Mix the 2 sauces together.
Slice zucchini thinly with a knife or mandolin.
Place one layer of zucchini slices on the bottom of a dish that you would normally back lasagna in. The next layer is the tomato and pesto sauce. Keep layering zucchini and sauce. The top layer should be covered with the sauce and also with thin strips of basil and slices of grape tomatoes. Add the watery sauce around the outer edges of the lasagna if you feel like you need more sauce. I added no salt and I felt it was so tasty it didn't need it.
Scrumptious!
* I may add eggplant pulp next time to the pesto. I really like the texture and it doesn't have much of a flavor and would probably meld well with the basil and garlic and stretch it even further.
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