Lasagna Rolls

Lasagna Rolls

Ingredients Cashew cheese: 2/3 cup cashews 2 peeled garlic cloves 1 tablespoon fresh lemon juice 1-2 teaspoons dried rosemary 2-3 tablespoons¬†nutritional¬†yeast (op tional) Salt and pepper, to taste Water, as needed Sun-dried tomato and broccoli pesto: 1/2 head of broccoli 2 tablespoons sun dried tomatoes 1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil) Salt, pepper and dried herbs, to taste Water, as needed Other layerings: Mushrooms Tomatoes Basil leaves Sprouts To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too!...
Pesto Pasta

Pesto Pasta

serves 3-4 Pesto sauce 3/4 cup coconut water 2-3 fresh garlic cloves, peeled 1/3 cup fresh lemon juice 1/2 teaspoon sea salt 1 cup raw pine nuts or cashews 1 cup fresh basil 2 tablespoons olive oil “Pasta” 3-6 zucchini, peeled and cut like spaghetti noodle with a spirooli slicer Directions In a high speed blender, combine all of the ingredients, except the zucchini noodles, and blend until smooth.¬† Place zucchini noodles in a serving bowl and pour the sauce over them, mix well and...