So much green for lunch today 💚 brown rice spiral pasta tossed in cashew pesto with tomatoes and @bilinskisausage chicken sausage; and on the side is green beans and broccoli sautéed in @fourthandheart ghee butter seasoned with a little sea salt and pepper 😋
PESTO🌿In a processor add 3 large cloves of garlic and process to chop them up. Then add ½ cup chopped cashews, ½ cup Nutritional yeast, 2 cups fresh basil, and 1 cup arugula. Process until everything is finely chopped. Then add 2/3 cup avocado oil and pulse until everything is blended well, but not completely smooth. Add salt & pepper to taste. Enjoy!
Begin by making the cashew ricotta - it can be made a couple of days ahead of time and stored in the refrigerator until needed. Peel the beetroot and using a food processor attachment, mandolin, or your keen knife skills (be very careful of your fingers!), cut the beets into very thin rounds (I used a food processor). Using the same technique, cut the zucchini into rounds. Divide the different veggies into three bowls (you can mix the beetroot, but the red beets will die the golden ones) and equally season with the juice of one lemon, the olive oil, and a pinch of sea salt and pepper. Let marinade for an hour or two. Meanwhile make the pesto sauce and and take the cashew cheese of the fridge to warm up.
After the vegetables have rested, it is time to assemble! I used a 10 cm round cookie cutter as a mould, you can either use a ring or do it free form.
First divide the cashew ricotta into four, then divide each quarter into another four (each 16th should be about 1 Tbsp each).
For the lasagne, begin by making a layer of one veggie in a rough circular shape- it may take two or three pieces to fill in most of the gaps. For the next layer, take 1 Tbsp of cashew ricotta and use wet finger tips to spread it around, making it even. Repeat this process until you have four layers of cashew cheese. I followed the pattern of red beet, cheese, zucchini, cheese, golden beet, cheese, red beet, cheese, and ended with zucchini. Repeat the process until you have four little lasagnes.
Serve the lasagne with the pesto sauce, a large salad, and some sea salt to sprinkle on top.
*To avoid the red beets from bleeding into the cheese, I realised it was best to blot them on a rag to absorb extra juice.
** There will most likely be extra beets and zucchini rounds left once you are done. They are great julienned and add to salads, etc.
1 ½ Cups Raw Cashews (soaked overnight or about 5 hrs) 1 Tbsp. Chopped Parsley 1 Tbsp. Chopped Basil 1 - 1 ½ Tbsp. Nutritional Yeast, depending on taste 2 Tbsp. Lemon Juice 1 tsp. Lemon Zest 2 Cloves Garlic 1 Tbsp Oil Pepper Sea Salt
Procedure: Drain the cashews and combine with all the other ingredients except for salt and pepper, in a food processor. Purée the mixture until it resembles a ricotta, or goat cheese consistency. Taste and adjust the seasoning as needed.
½ Cup Spinach ½ Cup Basil 1 tsp. Apple Cider Vinegar 1 tsp. Honey or Agave 3 Tbsp. Olive Oil 2 Cloves Garlic Sea Salt and Pepper
Procedure: Combine all the ingredients together in a blender or food processor and purée until smooth. Season with salt and Pepper as needed.