11 Mar Foodie Friday: Raw Vegan Lasagna with Seed Cheese
I was so inspired by the Rejuvenate & Lighten Up yoga/meditation/raw food retreat in Costa Rica. Chef Jeff created an abundance of healthy raw vegan food that fuelled our week!
Viktor Kulvinskas taught us how to make seed cheese using a fermentation technique with sauerkraut starter. Jeff created a beautiful raw lasagna with the ‘cheese’. I snapped many photos and took voracious notes. Yesterday I created my own version. The results passed the taste test of my foodie friend Allison and was much appreciated by my family.
RAW VEGAN LASAGNA WITH HOMEMADE SEED CHEESE
1-2 zucchinis cut in wide strips with a potato peeler
Chopped fresh basil
Homemade sunflower seed cheese* and/or cauliflower cottage cheese**
Blend until smooth:
1/2 cup Sundried tomatoes in oil
2 cups chopped Roma tomatoes
1-2 cloves garlic
Salt and pepper to taste
To assemble the lasagna layer:
zucchini, seed cheese, sauce, zucchini, spinach & basil, sauce, zucchini, sauce
Refrigerate a few hours & serve.
*Seed Cheese: Blend 1 1/2 cups raw sunflower seeds with 1 Tablespoon sauerkraut and water to cover in the Magic Bullet or food processor. Let sit 12-20 hours in a warm place until fermented. Drain in a nut milk or paint strainer bag. Discard liquid.
**Cauliflower Cottage Cheese: Pulse florets from about 1/2 head cauliflower with one clove of garlic and a drizzle of Braggs soy seasoning or tamari in the food processor until crumbly. Let sit 15-30 minutes. Place in cheese cloth or a nut milk strainer bag and squeeze out excess liquid. Discard liquid.
Start by StARTing TIP: Consider adding raw food into your diet. I started with baby steps, by eating hearty salads every day for lunch. Smoothies with added greens are terrific. I have frequented local raw food restaurants (Crudessence in Montreal is the best) and follow many vegan foodie accounts on Instagram for inspiration. I am not 100% vegan and my husband is a carnivore, but I do my best to fuel my days with as much plant power as possible!