Here's another one of my versions of this classic dish ... lasagna!
Here is my recipe ...
2 zucchinis, peeled and sliced into ribbons with a vegetable peeler
2 vine ripened tomatoes, cut into medallions
1 cup of cherry tomatoes, chopped
2 green onions, chopped
1/2 cup raw cashews (pre-soaked in water if possible)
water as needed
raw honey as needed
Celtic sea salt as needed
dried Italian herb mix as needed
garlic powder as needed
cold-pressed virgin olive oil as needed
1 Tbsp nutritional yeast, optional
*Blend the cherry tomatoes, 1 green onion, a drizzle of raw honey, a drizzle of olive oil, and a few dashes each of garlic powder, dried Italian herb mix and Celtic sea salt until salsa-like in texture. Set aside.
*Blend the cashews, nutritional yeast (if using), 1 green onion, a drizzle of raw honey, a drizzle of olive oil, and a few dashes each of garlic powder, dried Italian herb mix and Celtic sea salt with just enough water to get the mixture blending (don't add too much water) until smooth and creamy. Set aside.
*Now for the assembly, start by placing a layer of zucchini ribbons at the bottom of your serving dish. Top with a few tomato medallions, some tomato salsa and a drizzle or two of the cashew 'cheese' sauce. Then add a second and third layer in this very same fashion until you have a few layers piled high. Garnish with fresh herbs of choice. I used parsley because that's all I had. But I think basil works best.