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Summary: An easy meal to make from whatever is left in your refrigerator. Most of these ingredients can be substituted with whatever you have left in your fridge or cupboard as long as you maintain some sort of balance between hard and soft, sweet and bitter, etc. You will be surprised how well these ingredients go together.
Use all raw filling to make a raw sushi, or alternatively, use some cooked sushi rice and bean curd skin for a non-raw sushi.
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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: You could make this in 5 minutes, by using canned lentils, jarred artichokes and sun-dried tomatoes.
Or you could go homemade and cook the lentils (it only takes about 15 minutes, especially if you add in a little kombu seaweed, which speeds up cooking for beans, peas and lentils), boil fresh spring artichokes in salty water before slicing them, and roasting your tomatoes in the oven. And these can be done in parallel.
Why not try the 5 minute version for a quick lunch or packed lunch, especially if you make your lunch for the day in the morning before leaving for work, like many of us do. And try the all homemade version when you have more time on your hands.
Either way, this is absolutely delicious, warm or cold.
Serves 2 as a main or 4 as a starter.
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