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VeganZucchiniLasagne .pdf


Original filename: VeganZucchiniLasagne.pdf
Title: VeganZucchiniLasagne
Author: Michael

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RAW VEGAN ZUCCHINI LASAGNE
Serves: 4
If possible always use organic ingredients.

Zucchini Layers
Ingredients:
2-3
Medium zucchinis
1
Juice of lemon
Virgin Olive Oil
Method:
Slice zucchinis with a potato peeler lengthwise to form straps of zucchini.
Drizzle a little lemon juice and olive oil on the bottom of a flat baking dish 150mm x 200mm
approximately.
Place layer of sliced zucchini on bottom of dish.

Tomato Capsicum Layers
Ingredients:
1
large
3
large
5-6 leaves
5-6 leaves
5-6 leaves
2
tspn
1/4 tspn

Red Capsicum (Bell Pepper)
Tomatoes
Basil (fresh)
Rosemary (fresh)
Mint (fresh)
Paprika
Cayenne Pepper
Salt to taste

Method:
Blend all ingredients. Place in strainer over bowl and let sit until excess liquid has been removed.
The juice makes a great vegetable drink.
Use about 2/3 of sauce as layer over the zucchini in the dish.
Place another layer of zucchini over the tomato capsicum sauce and drizzle with olive oil and
lemon juice.

Avocado Layer
Ingredients:
2
large
Avocados
1
Lebanese cucumber (or equal size in other variety)
1
sml bunch
Chives (fresh)
1
tspn
Miso
1
Juice of lemon
Method:
Blend all ingredients.
Place as layer over the zucchini in the dish.
Place another layer of zucchini over the avocado sauce and drizzle with olive oil and lemon juice.
Place last of the tomato capsicum sauce to top of zucchini.

Nut Cream Layer
Ingredients:
1/2 cup
1/4 cup
1/4 cup
1

Raw Cashews
Pine Nuts
Raw Macadamia Nuts
Juice of lemon
Salt to taste
Water

Method:
Blend all ingredients, slowly add water so that mix blends well but do not allow to become runny.
Pour blobs of nut cream over the tomato capsicum layer.
Garnish with a sprinkle of Paprika and finely chopped basil and mint.
Cut into portions with sharp or serrated knife and serve.
ENJOY !


Document preview VeganZucchiniLasagne.pdf - page 1/1

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