The raw vegan lasagna. 80/10/10 style!
Start by thinly slicing courgette strips, then marinate them in lemon juice + oregano. Optional: cold pressed olive/flaxseed oilSpinnach pesto layer:
- Rocket, chives
- Red pepper,
- Sun-dried Tomatos + Fresh Tomatos
- Parsley, rosemary, oregano
- Chopped red onion
- Sliced mushrooms, Sliced olives
Basil pesto layer
- Sesame seeds
Blend each group of ingredients, then drain off the excess water in a nut milk bag to concentrate the flavour. Add the herbs / sesame seeds and onions into each mixture for texture.
- Place down and lap over courgette slices, with each pesto layer
- Add rocket / Tomato slices on the top layer
Cheesy style topping:
- Chopped cauliflower
- Shiitake powder
- Celery powder
- Nutritional yeast flakes
Put all ingredients into a food processor until it turns into a well chopped / powder consistency and sprinkle on top.