10 Mar 2014

MARINATED ZUCCHINI & TOMATO LASAGNA with CASHEW HERB CHEESE


I get lost in my food. By that I mean almost every time I eat, I become so raptured in the flavours, colours and textures that I forgot where and who I am and when I am done my feeding frenzy (no self control)... I usually have questions such as, "What just happened!?", "How!?", "No!?", What!?", "Where am I!?", "What is this!?", "What that real!?", and so on and so forth. I love my food and I think my food loves me too. I cannot imagine NOT being stoked out of my mind every time I eat! I need to a) know that the food is good for me and b) know it's gonna taste amazing, otherwise it ain't goin' down. I see myself as being in a relationship with the food I choose to eat... since we ARE going to change each other forever, right down to the molecular level. 

Point being: the above mentioned reaction is exactly what happened when I bit into this recipe. I hope you react the same. Or else you can just think I'm a strange girl who spends all day kissing fruit and secretly wants to marry her blueberry bushes. 

Wait, can I do that? 


MARINATED ZUCCHINI & TOMATO LASAGNA with CASHEW HERB CHEESE

Lasagna:
1 zucchini
5 tomatoes
Olive oil, Himalayan salt, black pepper and coriander 
1 cup spinach leaves 

Cashew herb cheese:
1 cup cashews
1 teaspoon lemon juice
1 teaspoon dried dill
1/4 cup water (more or less, as needed) 
Dash of turmeric, paprika and coriander 
1/2 teaspoon Himalayan salt
1 garlic clove

To marinate the zucchini and tomatoes: slice the zuke into thin strips on a mandolin, and chop the tomatoes. Rub them in oil and spices and put in the dehydrator for 1-3 hours, or in the oven at the lowest temperature. 

To make the cheese: blend everything until smooth and very thick. 

To assemble: layer slices of tomato, zucchini and spinach with cheese. Sprinkle with cilantro and coriander. Chomp.