La-raw-sagna

Never be afraid to try something new
You just might like it...

Last summer, I had the pleasure of eating at Pure Food and Wine in New York City, a raw, vegan restaurant with a great reputation for doing what they do...really, really well. Now, although I was neither a vegan or a raw foodie, I had to see what the hoopla was all about. The menu items such as zucchini "fettuccine" and raw "lasagna" made the cook in me look up with a curious gaze and wonder: will this be any good, and if so, um how the heck do I make it?

I ordered the zucchini and local hothouse tomato lasagna, and holy bellezza it was insanely delicious. So good that I can still remember it's flavor and texture today.

Even if you don't want to be a die-hard raw foodie, there are some very compelling reasons to want to eat more raw food. More nutritional bang per bite, weight loss, detox - and this is cutting it way short. Interested in hearing more? Click it.

Almost a year later, I have finally gotten around to making my own version of raw lasagna, thoroughly inspired by the one I had at Pure Food an Wine. You can play with this recipe and substitute with different nuts and herbs to you liking. All you really need is a food processor. E.Z.!

Vegan Raw Lasagna
Serves 2 hungry people

2 small/medium zucchini, cut lengthwise into thin strips using a mandoline. Don't have a mandoline? You can use a cheese slicer. Don't have a cheese slicer? Put your knife skills to the test and cut by hand. Slices should be about 1/8 inch thick.

For the cashew cheese:
1 cup of raw cashews (soak nuts in room temperature water for 2-3 hours to make them more easily digestible)
1 small clove of garlic
1 tbsp lemon juice
1/2 tsp. salt
3/8 cup of water

1. Combine all ingredients in food processor adding water at the end.

For the pesto:
2 cups of basil leaves
1/2 cup of walnuts
1 clove of garlic
2 1/2 tbsp extra virgin olive oil
1/4 tsp salt

1. Combine all ingredients except for the oil in food processor. Adding the oil through the spout at the end.

For the tomato sauce:
2 ripe tomatoes cut into chunks
1 tsp oregano
pinch of salt and pepper

1. Combine all ingredients in food processor.

To assemble:
1. Lay out 4 slices of the zucchini on a serving plate side by side. Top with 1/3 of the cashew cheese, 1/3 of the pesto and 1/3 of the tomato sauce.
2. Top with 4 more slices of zucchini and repeat.
3. Lay the remaining 4 slices of zucchini and finish by topping with the last of the cheese, pesto and sauce.
4. *Optional* Garnish with some chopped up sun dried tomatoes.

Serve with a side salad and enjoy!