Recipe Directions

Nut Cheese
2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
1t salt
½c water as needed
Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper 2T olive oil
1T agave nectar
Grind all ingredients in a food processor, leaving the mixture slightly chunky. Tomato sauce
1 ½c sun dried tomatoes, soaked 1 hour or more
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
1/3c olive oil
2T lemon juice
Process in a food processor until smooth.
Green pesto
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice
Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
6c torn spinach
5T dried oregano
3T olive oil
1t sea 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 1T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
Assembly method:
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 walnut 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.
From Chef Russell James! Found on therawchefblog.com and had to share!

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Comments

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yes, wonderful chef

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Sorry about leaving yet another comment but I think the photos we post are supposed to be of our own food creations we make in our own kitchen whether it's original recipe or someone elses recipe that inspired us. The photo posted is indeed Russell's.
Another woman here was posting dessert recipes from the Rawtable website but she was actually making them and posting the photos of her own results
Honeywater, did you make this recipe?? And if so, did you find it a bit salty?

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PS - this is a perfect example where sometimes less is more ;-)

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I made this recipe from Russell on Christmas day 2007. While it was good, it was also very very salty and rather heavy. My husband and a friend also felt it was too salty and I followed the recipe to the T.
I will say again that I felt the recipe was really heavy and I felt bloated and terrible after eating this. But that's just me personally who discovered that I do better with lighter recipes using less nuts. I think it was the walnut meat and heavy salt on the zucchini that put me over the edge.
Here are some modifications for those like me who like things lighter:
1)for Zucchini, 1 T of salt is way too much (maybe it was a typo on his website??). Cut it down to maybe 1/2 tsp at most.
2)for spinach, 5T of oregano was just way too much. Maybe 1-2 TB at most. And cut salt in half!
2)The walnut meat was also extremely salty and too rich. Cut way back on the miso and nama shoyu or just leave out the walnut meat completely! Yes, do that!!
Overall, scale down the salt and orgegano when you can.
For a lovely and lighter raw lasagna, I'd recommmend the recipe in Raw Food Real World. It's perfect for the summer/late summer. Their raw ricotta cheeze is spot on!
Russell's Tomato & Mozz linguine recipe is nice and I did enjoy his wilted kale salad recipe very much.

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Russell's stuff is just amazing! I am always so inspired by them to make new creations myself. Yummo!
:)

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all of russel james' recipes are posted on here somewhere already...

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honeywater,i had no problem seeing the credit at the bottom but maybe put the credit at the top of recipe since others have failed to see the credit on this & other recipes you've posted of Russell James. thanks for sharing, looks so good!

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You know what you did give him credit. I'm sorry I didn't see that

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I credited him - I assumed that was okay to do, as I've seen a lot of recipes posted on here from other sources. I wanted it saved to my recipe box and didn't see why I should keep it private, I thought I would make it public so that others could try it out as well. A lot of people seem to appreciate it.

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All 3 of your recipes are from the rawchefblog.com, (Russell james) Why would you do this? These are not your ricipes.

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chants::: must step away from this computer, food porn overload...honeywater you are evil posting all this fabulousness in the last hour... smirk, thank you!!!

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Honeywater that looks amazing!!!

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although this is a lot of work I think it is def. worth trying. I will try this during my holiday breaks from school when I have more time. That pictuer is making it look amazing! Thanks for posting.

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