Lasagne with a Pecan Nut and Smoked Paprika Filling, Raw and Vegan

• Cuisine: Lunch or dinner
• Preparation Time: 20 Minutes
• Servings: 4 servings
• Allergens: NUTS
• Requires:  A food processor, chopping board, knife, mixing bowl, spoon

Pecan nut and smoked paprika filling:

• 100g Pecan nuts
• 50g  Cashew Nuts
• 2 cloves Garlic or a teaspoon of garlic powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cumin
• Pinch of Pink Himalayan Salt
• 50g Sun-dried Tomatoes
• 50g Green Kalamata Olives

The pecan nut mix will last well for at least 5-7 days.

Green Basil Pesto:

• 100g Soaked Sun-flower seeds
• 50g Cashew Nuts
• 1 clove Garlic or half a teaspoon of garlic powder
• 1/4 of Red Onion
• Large handful of Fresh Basil
• 40g Nutritional Yeast
• Small dash of Apple cider vinegar
• Juice of 1 whole lemon
• Pinch of Pink Salt

Pesto will last well in the fridge for 2-3 days

Tomato Sauce:

• 2 whole fresh Tomato
• 50g  Sun-dried tomatoes
• 50g soaked Cashew Nuts
• 1/4 of Red Onion
• 1 clove  Garlic or half a teaspoon of garlic powder
• 2 teaspoons Smoked paprika – 2 teaspoons
• 30g Nutritional Yeast
• 30ml Tamari or Liquid Aminos
• 50ml Water

Keeps well in the fridge for 2-3 days

Pasta Sheet (courgette):

• 2 large courgettes
• Pinch of pink salt

Cashew Nut Cheese:

• 100g soaked Cashew nuts
• 2 cloves Garlic or a teaspoon of garlic powder
• Juice of 1 whole lemon
• 50g Nutritional yeast
• 50ml water
• Pinch of pink salt

The cheese will get stronger as it ages and will last well for at least a week

Marinated Mushrooms and Onion Rings:

• 2 large portobello mushrooms
• 1 whole red onion
• 100ml Tamari or Liquid Aminos
• 100ml  Apple cider vinegar
• 100ml Cold-pressed olive oil

Anything that is marinated in this way as long as it is covered by the liquid will last in the fridge for as long as two weeks if not more

Garnishes and Extras:

• • 1 tomato
  • 1 cucumber
  • Alfalfa sprouts

Pecan Nut and Smoked Paprika Filling:

• Place the pecan nuts and cashew nuts into a food processor and break them down leaving them chopped but still fail chunky
• Add the finely chopped garlic, cumin, smoked paprika and salt and quickly pulse again to mix them into the nuts
• Add the Sun-dried tomatoes and olives and process well

This always works better in a food processor as it has a much bigger surface area, if you wanted to just try and do this in a blender it would blend it into more of a puree, I like to have the nuts just broken down so it’s still got a good bite to it.

Green Basil Pesto:

• Place all the ingredients into a blender and blend to a thick puree.

Tomato Sauce:

• Place all the ingredients into a blender and blend to a thick sauce.

Pasta Sheet (Courgette):

• Top and tail your courgettes.
• Slice them finely on a mandolin, Lengthways! so you are getting long fine sheets. If your courgettes are huge I would then cut the sheets in half.
• Place them in a tray and lightly salt and leave them until you are ready to start building the Lasagne

Cashew Nut Cheese:

• Place all the ingredients into a blender and blend to a thick puree.
• Put into a piping bag or bowl until you are ready to serve

Marinated Mushrooms and Onion Rings:

• Chop or slice the mushrooms
•  Peel the onions whole and cut into onions rings
•  Once the above is prepped put it all into a container and cover with equal amounts of cold-pressed olive oil, tamari and apple cider vinegar.

Garnishes and Extras:

• Thinly slice your cucumber and add into the layers of your lasagne
• Thinly slice your tomato and add into the layers of the lasagne
• Alfalfa to be served on top of the lasagne once it’s totally built.

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