Meatless Monday: Raw Vegan Lasagna
The words “raw” and “vegan” can be frightening to many average Americans, and if you’re already shuddering at the thought – just think of it this way: It’s a salad. A completely, non-threatening, apolitical salad, just like Mama used to make – but even better.
Just imagine this as a first course to an indulgent Italian dinner – not bad right?
FYI: A raw vegan diet consists of plant-based foods never heated above 115 degrees Fahrenheit – the idea being that vitamins are easily destroyed by heat. In fact vitamin C is one of the most at-risk vitamins in high temperatures. Of course, your cooking method makes a big difference. If cook you must, steaming your veggies is best, boiling is worst (all the good stuff goes into the water instead of into you!).
The secret to making this raw vegan lasagna recipe delicious is the freshness of the ingredients. Summer squash and rich heirloom tomatoes are full of flavor, especially when combined with a sweet tomato relish, shredded fresh basil (on top), and a drizzle of olive oil. On the bottom are spinach leaves, and you can also include fresh oregano and thyme. But, you might be wondering about that cheese-like substance.
Pass the Cheese Please
There are a number of delicious ways to create faux ricotta. One of our favorite methods is to soak 2 cups of cashews for an hour, then put them in a food processor with lemon juice, two tablespoons of nutritional yeast, 1 tsp salt, and 6 tbsp water. Cashews have a lower fat content than most nuts, and are high in copper and magnesium. They’re also delicious!