What can I say about this recipe… it’s absolutely delicious, unquestionably nutritious, and well, time consuming! I have modified this recipe from one of my favorite raw chefs Russel James. The nice thing about this dish is that it doesn’t require any fancy kitchen equipment, just a cutting board, knife and simple food processor. If you own a mandoline, it can be useful for this recipe, but be careful not to slice your finger off with those things!
Tip: This recipe tastes great the next day after all the flavors had a chance to mingle and get to know each other.
Serves: 9, or you can make individual servings
Ingredients and Directions:
2 cups macadamias (or almonds), soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 yellow pepper
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1 teaspoon salt
1/2 cup water as needed
– Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
1 cup portabello mushrooms chopped or 1/2 cup walnuts, soaked 1 hour or more
1 cup sun-dried tomatoes, soaked for 1 hour or more
1 tablespoon dark/brown miso
2 teaspoons dried oregano
2 teaspoons dried sage
1 tablespoon nama shoyu
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1 teaspoon raw unprocessed honey
– Grind all ingredients in a food processor, leaving the mixture slightly chunky.
1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
2 soft dates
2 cloves garlic
2 cups tomato, seeded and chopped
1 tablespoon dried oregano
1/3 cup olive oil
2 tablespoons lemon juice
– Process in a food processor until smooth.
2 cups tightly packed basil leaves
3/4 cup pine nuts or walnuts
1/2 cup olive oil
1 clove garlic
1 tablespoon lemon juice
– Process all ingredients, leaving plenty of chunkiness!
6 cups torn spinach
5 tablespoons dried oregano
3 tablespoons olive oil
1/2 teaspoon salt
– Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
-5 medium courgettes (zucchini), cut lengthwise and marinated in 1 tablespoon of salt and 3 tablespoons olive oil for 10 minutes.
Pinch black pepper
– Line the base of your dish with a layer of the courgette strips that slightly overlap.
– On top of this put down a layer of the meat, then the cheese, then tomato sauce and finally the pesto on top.
– Finish this with another layer of slightly overlapping courgette strips.
– Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
– Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
– Garnish individual portions with black pepper and a sprig of basil.