Raw Vegan Zucchini Lasagna


Zucchini 4 each, large
Basil 20 g, fresh
Pine nuts 70 g
Extra virgin olive oil 120 ml
Yeast flakes 6 g
Garlic 1/2 clove
Salt 1 pinch
Tomato 200 g
Sundried tomato 4 each
Extra-virgin olive oil 30 ml
Salt 1 pinch
Pepper 1 pinch
Brown sugar 1 pinch
Dried oregano to taste
Macadamia nuts 150 g (not roasted, unsalted)
Yeast flakes 6 g
Salt 1 pinch
Lime 1 (juice only, filtered)
Water 50 ml (filtered)

View the full recipe: Fine Dining Lovers

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