Cooking Raw Recipes

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Lasagna

Marinara Sauce

Equipment required:

  • Food processor
  • knives

Ingredients:

  • 4 Roma tomatoes – seeded & chopped
  • 2 cups soaked sundried tomatoes
  • ¼ cup onions
  • ¼ cup red pepper
  • 8 basil leaves
  • 2-3 garlic cloves – crushed
  • 2 t fresh oregano
  • ½ t sea salt
  • 1 cup water

Instructions:

  1. Place all ingredients into food processor & pulse to chunkiness. You will use half of the mixture for the bottom of the lasagna, the other half for an another layer.

Marinated Mushrooms

Ingredients:

  • 1 ½ lbs mushrooms
  • 2 Tablespoon extra virgin olive oil
  • 1 Tablespoon Bragg Amino Acids
  • Pinch black pepper

Instructions:

  • Place sliced mushrooms and remaining ingredients into bowl.
  • Allow to marinate for 1 hr.

Fresh Baby Spinach

Ingredients:

  • 8 cups fresh spinach – wash thoroughly to make sure sand is out, and dry with paper towels.
  • 2 tablespoons nutritional yeast
  • ¼ cup extra virgin olive oil
  • Pinch sea salt
  • 1 teaspoon lemon juice
  • 1 garlic clove – crushed
  • ¼ cup water

Instructions:

  • Place in food processor & pulse until ground – not creamy smooth

Almond, Cashew Cheese

Ingredients:

  • 1 ½ cups raw almonds
  • 1 ½ cups raw cashews
  • ½ cup red onions – chopped
  • 1 tablespoon nutritional yeast
  • 1-2 garlic cloves – crushed
  • Pinch white or black pepper
  • ½ cup water

Instructions:

  • Place all ingredients in food processor & blend until smooth.
  • ½ of this batch will be for internal layer in lasagna, and ½ of the batch for garnishing top.

Overall Instructions:

  • Begin with a layer of Marinara sauce, layer of mushrooms, Almond Cashew Cheese, Spinach, Marinara sauce, and garnish the top with remaining almond cashew cheese.
  • Refrigerate until set, cut into squares, and enjoy.

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