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Summary: Do you love lasagna, but you avoid the traditional recipe because you are vegan, gluten-free, raw, or just wanting to improve your diet and make healthier food choices ? If yes, you will love this recipe : the wheat lasagna sheets are replaced with thin slices of ultra low calorie courgette ; the raw marinara tomato sauce is quick to make, and can be made oil free. The fermented vegan cashew cheeze sauce provides beneficial probiotics, if you have the time to allow the cheese to age. Last but not least, this raw vegan lasagna passes the taste test : in fact, it is so delicious that you will not be left missing the original !
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Summary: Traditional Pesto calls for generous quantities of basil, but wild garlic and other herbs, greens and edible weeds also make for equally tasty pestos. This Raw Vegan Wild Spring Greens Pesto uses wild garlic, plentiful in Spring, various foraged edible wild greens : chickweed, dandelion, lamb's quarters, ... and spring baby spinach.
Cashews and flaked almonds bring crunch, while nutritional yeast replaces the traditional hard cheese flavour, and this version leaves the garlic out, due to the heavy presence of wild garlic.
Absolutely delicious on toast, pasta, eggs, in sandwiches, to make a pesto risotto or even as a dip for raw vegetable sticks.
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Summary: Most (all ?) of us don't eat enough green leafy vegetables. Kale is perhaps the healthiest of all, and kale chips are the tastiest way to include more of this green leafy wonder into your diet. The nutritional yeast gives them a lovely cheesy flavour, without the dairy. This recipe uses 3 sorts of kale and is for raw dehydrated kale chips, so you need a dehydrator. Alternatively, you can use an oven set on the lowest heat possible.
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