“I would not interfere with any creed of yours, or want to appear that I have all the cures. There is so much to know…So many things are true…The way my feet must go may not be the best for you. And so, I give this spark of what is light to me, to guide you through the dark, but not tell you what to see.” Author Unknown
There are so many things I love about living a raw lifestyle and one of them is Fresh Fridays! The start of the weekend gives me a chance to stock up on all the fresh produce we will enjoy for the week.
I must share this raw lasagna recipe with you because it’s delicious!
- 2 large summer squash (substitute any squash)
- 2 cups raw cashews
- 6 TBS olive oil
- 3 lemons
- 2 TBS nutritional yeast
- 1 1/2 cups cremini mushrooms
- 1 TBS organic Italian salad dressing
- 4 cups spinach
- 1 TBS basil
- 1 TBS thyme
- salt and pepper
- 1 cup grape tomatoes
- 1 tsp rosemary
Using a mandoline cut squash lengthwise into very thin slices. Toss with olive oil and salt. Allow to soften for 30 minutes.
Pulse in a high speed blender cashews, 3 TBS lemon juice, nutritional yeast, salt and pepper. Blend until smooth and fluffy. Set aside.
Chop mushrooms, marinate with 3 TBS olive oil, 1 TBS lemon juice, salad dressing, salt and pepper.
Chop spinach, add basil, thyme, 2 TBS lemon juice, 2 TBS olive oil, salt and pepper. Mix well and add to mushrooms.
Rinse and drain the squash. Place 2 to 3 pieces of squash slightly overlapping in the center of your plate. Spread a generous amount of the cashew cheese. Layer with mushrooms and spinach. Repeat once more. Puree tomatoes and rosemary in blender and spoon over lasagna. ENJOY!
This is a high fat raw vegan dish, so it was nice to be able to enjoy a small portion. It was inspired by all the amazing raw resaurants I have enjoyed over the past 6 months. I feel super accomplished to have made my first raw lasagna.