This is without a doubt, the most delicious raw entrée recipe I have ever made! Everyone who has tried it has told me that it is fantastic and I shamelessly agree. It takes a bit of time to assemble but it is worth it!
- 3 zucchinis – sliced very thin (I use a vegetable peeler)
- 1 and 1/3 cup cashews, soaked 4 hours and drained
- 1 large clove garlic
- 4 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 and 1/2 tsp ground flax
- 1/8 cup filtered water
- salt and freshly ground black pepper to taste
- Blend in processor until completely smooth.
- 1 cup spinach
- 1 cup basil
- 1/8 cup olive oil
- 1/4 cup walnuts
- 1/2 cup broccoli
- 1/8 cup sunflower seeds
- 1 small clove garlic
- salt to taste
- Blend in processor until leaves are chopped to a medium-fine consistency.
- 1 cup dried black moroccan olives
- 1 tbsp capers
- Blend in processor until it forms a paste.
- 2/3 cup red peppers
- 1/2 cup sundried tomatoes (that were packed in oil, but were drained + blotted before use)
- Blend in processor until it is chopped to a medium-fine consistency.
- Line a plate with thin slices of zucchini all laid in the same direction, horizontally.
- Spread a layer of cashew cheese to cover zucchini. Assemble another layer of zucchini slices on top, laid in the same direction, laid flat vertically.
- Spread a layer of tomato sauce to the edges. Top with a layer of sliced zucchini, laid flat horizontally.
- Spread a layer of olive tapenade to the edges. Top with a layer of sliced zucchini, laid flat vertically.
- Spread a layer of pesto on top of zucchini. Top with another layer of zucchini, laid flat horizontally.
- Repeat steps two to five. For last layer of pesto, do not add another layer of zucchini on top. Sprinkle hemp seeds on the open layer and serve.
* The reason for alternating the direction of the zucchini is to strengthen the structure of the dish and to make it easier to cut into. Happy creating!