Raw take-away #4: lasagna and carrot cake

This week’s take-away was a real feast. So far, the feedback includes the word “heavenly”. I think lasagna officially qualifies as gourmet raw- it’s not the fastest dish to make, but it’s incredibly delicious. And carrot cake is always a favourite. The carrot cake recipe is unique because it uses the pulp left over from juicing carrots- so those of you with juicers now have something to do with all of that carrot pulp.

raw lasagna

Raw lasagna

Ingredients:

baby marrows (1 1/2 marrows/ courgettes/ zucchini per serving)

macadamia cream (recipe below)

basil-spinach pesto (recipe below)

tomato sauce (recipe below)

Instructions: Use a vegetable peeler to make thin wide strips of the baby marrows. These are your lasagna noodles.

Start with a layer of about 4 thin baby marrow noodles next to each other on the plate. Top that with a thin layer of macadamia cream, then with a layer of pesto, and then with tomato sauce. Repeat for a second and third layer.

On top, use a layer of marrow noodles with a drizzle of tomato sauce. Garnish with fresh basil and freshly ground pepper, and serve with a side of spinach salad (or any other salad).

components of raw lasagna: spinach salad (as garnish), marrow "noodles", pesto, macadamia cream and tomato sauce

Macadamia cream

1 cup raw macadamia nuts

juice of 1/2 lemon

1/2 tsp Himalayan salt

1/4 cup water as needed

Instructions: Blend all ingredients in food processor until creamy.

Basil-spinach pesto

(note: adding spinach to pesto is a great way to cut costs and make your pesto more nutritious)

2 cups spinach, washed and tough stems removed

1 1/2 cups basil

1 c nuts (I used soaked almonds)

2 cloves garlic

1/2 cup extra virgin olive oil

1/2 teaspoon  Himalayan salt

Instructions: Grind the nuts in the food processor first. Then add all other ingredients, except olive oil, and process into a smooth paste. Slowly add oil while processing.

Tomato sauce

2 1/2 cups seeded and chopped fresh tomatoes (about 3 tomatoes)

1 cup sun dried tomatoes, soaked in warm water at least 30 minutes

2 cloves garlic

2 dates, pitted

dash of olive oil

dash of himalayan salt and dried oregano

juice of 1/2 lemon

Instructions: Put fresh tomatoes in food processor first and process until broken down. Then add all other ingredients and blend. Sauce will be a little chunky.

raw lasagna assembly line

Raw carrot cake (makes about 4 muffins)

1 cup carrot pulp (leftover from juicing- about 100g or about pulp left from making about 1 small glass of juice)

1/2 cup raw walnuts

1/2 cup raisins (or dates)

1/4 cup shredded coconut

cinnamon and nutmeg to taste

1 teaspoon flax seed oil

Instructions: First pulse walnuts and raisins in the food processor until a dough-like consistency forms. Then add other ingredients and process until almost smooth (but not too long, you don’t want to make carrot pudding!). Press into silicone muffin molds, or line normal muffin tray with plastic wrap. Chill in refrigerator for at least an hour to set before serving. Frost with cashew cream and allow to set in the refrigerator.

Mini raw carrot cakes with cashew cream frosting

Cashew cream

1 cup raw cashews, soaked overnight

1 Tbsp agave syrup

1 Tbsp coconut oil, softened (room temperature)

1/4 cup water, as needed to blend

Instructions: Grind cashews in food processor. Then add other ingredients, adding water as needed to blend into a smooth cream.

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5 responses to “Raw take-away #4: lasagna and carrot cake

  1. Heavenly barely does it justice…hmmmmmmyummmmmmmm x

  2. YUMMY!! I have done these pretty similar in the past. I just love fresh veggies!

  3. Pingback: Raw take-away # 14: ravioli and fruit tart « Jozi (Un)cooked: raw & vegan life in Johannesburg

  4. Pingback: Raw Vegan Lasagna | vegan-a-licious

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