Raw Lasagna

This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!

“Cheese” sauce:

  • 1 c raw cashews, soaked for 1 hour, drained
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp thyme
  • 3/4 c almond milk
  • Salt and pepper

Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.

Tomato Sauce:

  • 1/3 c sun dried tomatoes in oil, drained
  • 1 large tomato, chopped
  • 2 tbsp olive oil
  • 1 clove garlic
  • 4 tbsp water
  • 1 tbsp lemon juice
  • 1 tbps basil leaves

Combine in a food processor and pulse till almost smooth.


  • Handful of basil
  • Handful of parsley
  • 1/2 avocado
  • 2 tbsp olive oil
  • 1/4 c water
  • 1/2 c pine nuts
  • 1 clove garlic
  • 2 tbsp lemon juice
  • Salt and pepper

Combine in a food processor, pulse until smooth and chill till ready to use.

For lasagna:

  • 4 small zucchini, sliced thin as possible lengthwise
  • 2 large tomatoes, sliced thin
  • Basil leaves

On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.

Serve 4.

Roasted Cashew and Sesame Brittle


I love this recipe because it eliminates the time spent stirring over a hot stove – there actually are a few good uses for a microwave. The idea for cashew brittle came from F&W magazine – the micro recipe from my step mom.

1 1/2 c roasted cashews
1/2 c toasted sesame seeds
2 TBSP poppy seeds
1 c sugar
1/2 c agave or corn syrup
1/2 tsp Salt
1tsp butter
1 tsp vanilla
1 tsp Baking soda
Flaky sea salt

Line a baking sheet with parchment paper and spray with cooking spray. Sprinkle courts salt over baking sheet.

Combine peanuts, sugar, corn syrup and salt in a 1 1/2 quart glass bowl. microwave 4 minutes, stir, microwave 4 more minutes. Stir in butter and vanilla, microwave 2 minutes, stir in soda and nuts and pour on baking sheet. Cool for an hour then break into pieces and store in an airtight container.