KimLiving Raw Food-Rawsauge Layered Zuchinni Recipe by Chris Jolly

KimLiving Raw Food-Rawsauge Lasagna Recipe by Chris Jolly

http://livejollyfoods.blogspot.com/

This lasagna is made up of five exquisite layers of raw food perfection: The 'noodles', the sauce, the spinach, the sausage and the cheese. Before I begin, aside from doing the obvious, like making sure I have all the right ingredients, I also always check to see if, what, and for how long I may have to soak, sprout or dehydrate. There is nothing worse than going to make something, only to find out you have to soak for twelve hours, sprout for three days and dehydrate overnight.

With that said, I always start preparing the lasagna by making the sausage and cheese first.

Pumpkin Seed Sausage:
3 carrots, peeled, rough chop
12 ounces green cabbage, rough chop
3 cups pumpkin seeds, ground
4 tbsp nutritional yeast (not a raw product)
2 tbsp Nama Shoyu

· Peel and chop carrots

· Chop cabbage

· Add the two to the food processor and pulse for a few seconds.

· Next,

· Grind the pumpkin seeds in your Vita-mix or other high speed blender

· Add pumpkin seeds and all remaining ingredients to food processor and process thoroughly

· Once you have your mix, use a spatula to spread it out on a lined dehydrator sheet about a quarter of an inch thick

· Now it is ready to go into the dehydrator.

· Dehydrate at 105 for 3-4 hours

· then flip, making sure you use the spatula to flatten the mixture into a smooth sheet once again

· Dehydrate for another 3-4 hours

· By this time you should be able to pick up the sausage in your hand and crumble it into smaller pieces

· I usually crumble them fairly small, as they will dehydrate faster

· Keep an eye on the crumbles as some may dehydrate faster than others--

· Remove what is done and dehydrate the rest until no longer moist

· Set sausage crumbles aside

Cashew-Garlic Cheese:
3 cups cashews that have been soaked and rinsed

2 tablespoons tahini
2 tablespoons lemon juice
3-4 cloves garlic
1-2 tablespoons nutritional yeast (not a raw product)

· Combine all ingredients in the blender.

· Once the mixture is smooth use a spatula to spread it out, much in the same way that you made the sausage.

· Dehydrate for 3-4 hours on 105º

· Flip and dehydrate for another 3-4 hours

· When starting to firm, crumble with your fingers into small pieces and dehydrate until no longer moist.

· Set aside

Sun-dried Tomato Basil Sauce:
1 cup sun-dried tomatoes, soaked 2 hours
2 cups tomato, chopped
1/2 bunch fresh basil,chopped (4-6 tbsp dried basil if you're substituting)
4 tbsp dried oregano
1 lemon, seeded and juiced
2 tbsp extra-virgin olive oil
2 tbsp agave
3 tsp salt

· Combine all ingredients in a food processor and blend until slightly chunky

Hand-massaged Spinach:
1 bunch spinach leaves, chopped
1/4 cup or more of olive oil

· This is the easiest layer to make. I use a pair of kitchen scissors to remove the leaves from the stems and then rinse them.

· After the spinach is cleaned, chop the larger leaves into small pieces Mix with olive oil.

· Massage spinach leaves by hand will help to rupture cell wells in the plant making the leaves more tender and similar to cooked greens. Allow to marinate for at least an hour

Lasagna Zucchini:
3-4 large zucchini, peeled, sliced longways into thin slices
1/4 cup olive oil
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/4 tbsp mustard powder
salt to taste

· Peel zucchini

· Slice into thin, long strips (use mandolin or veggie slicer)

· Mix with remaining ingredients in large bowl, making sure all the zucchini is well covered

· Marinate for at least an hour

· Place the zucchini strips into the dehydrator for 1-2 hours on 105º, this will make them a bit more firm like pasta.

Lasagna Assembly

· Cover bottom of a large, rectangular glass dish with zucchini strips

· Layer spinach over the zucchini

· Spread a layer of tomato sauce over spinach

· Layer sausage, then cheese over sauce (Don't set out to cover the entire pan from end to end, simply sprinkle it over the whole dish)

· Repeat and eat

This is a great dish to serve to people who are not yet raw, and is difficult to tell apart from its cooked counterpart.

And remember,
Eat Raw; Live Jolly

Step 1:

Soak 3 cups cashews for 6-8 hours and rinse
It is best to set the cashews out to soak the night before, just make sure you rinse them well before using them

Step 2: