YieldMakes 1 serving.
¼ cup sun-dried tomatoes, soaked until soft
1 cup tomatoes (I used vine-ripened), chopped
2 tablespoon red onion
¼ cup fresh basil
2 clove garlic
¼ cup red pepper
2 teaspoon italian seasoning
¼ cup cashews
2 tablespoon nutritional yeast
1 tablespoon lemon juice
1 stalk celery
¼ cup carrots, matchsticked
1 portabella mushroom
nama or braggs - enough to cover 1/4 of an inch of the pan you'll marinate your sliced mushrooms and matchsticked carrots
¼ cup baby spinach
salt and pepper to taste
1 medium zuchini, sliced thin
Marinara Sauce (Eureka! I’ve finally found my sauce:) Blend sundried tomatoes, onions, date, tomatoes, basil, garlic, red pepper and italian seasoning until smooth.
Cashew cheese Blend cashews, nutritional yeast, lemon juice and celery stalk until smooth. You may need a little bit of water to move it in the blender.
Marinate mushrooms and carrots until limp in nama or braggs. About 45 minutes. Squeeze out excess marinade with a paper towel.
Assembly On a teflex sheet begin by putting 1/3 of the sauce. Layer 3 slices of zuch overlapping, mushroom/carrot, spinach leaves, 1/3 sauce, cheese. Repeat until all ingredients are used.
Dehydrate for 5 hours at 105 degrees. As it dehydrates you may need to dab away some of the juices so your dehydrator doesn’t get messy.
If you don’t have a dehydrator. Let it sit in your fridge over night and enjoy the next day.
Om...'s ThoughtsBy om...
I am the only raw enthusiast in my family, so I often make dinners for just me. I’ve been burned by making a huge recipe and having it not turn out well. I really don’t like wasting food. I’ve learned to scale back my dishes so that I’m not disappointed. I am disappointed I didn’t make more of this recipe!!!! It was the best raw dish I have ever made. I’ll probably triple the recipe next time. I could seriously eat this for a few days. Happy eating!
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