Raw Food Recipes:
cheese

Like the cooked version, this lasagna is all about the layers.

Lasagna noodles
2 large zucchini, peeled
Pinch of sea salt

Cut the zucchini crosswise in half. Use a vegetable peeler and thinly slice each half of zucchini lengthwise. Place zucchini noodles on a plate lined with paper towels. Sprinkle with sea salt. Set aside.

Marinated Mushroom and Yellow Peppers
3 cups sliced mushrooms
1 yellow pepper, diced
2 tablespoons olive oil
1 teaspoon raw agave nectar
½ teaspoon Italian seasonings
½ teaspoon sea salt

Toss mushrooms and yellow pepper with olive oil, agave nectar, Italian seasonings and sea salt. Let marinate for 2 hours.

Chunky Marinara Sauce
2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water
4 Roma tomatoes, seeded, roughly chopped
4 Medjool dates, pitted and soaked for 1 hour to soften
2 cloves garlic, minced
½ onion, roughly chopped
2 tablespoon Italian seasoning
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper

Combine dates Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Puree until you reach a chunky consistency. Add sea salt and pepper.

Creamy Spinach Ricotta
2 cups fresh spinach
1 cup pine nuts, soaked for 1 hour
Juice of one lemon
2 tablespoons nutritional yeast
1 teaspoon sea salt

In a blender, grate the spinach until it’s reduced to small pieces. Add pine nuts, lemon juice, nutritional yeast and sea salt. If needed, gradually add 1 tablespoon of water at a time to create a slightly creamy texture.

To assemble:
In a 9 x 13-inch baking dish, layer 1/3 of the zucchini noodles, 1/3 of the marinara sauce, 1/3 of the marinated mushroom and yellow peppers and 1/3 of the creamy spinach ricotta. Repeat layers until noodles are gone. Top with marinara sauce. Serves 6.

12 mini portobello mushrooms caps, stems removed
2 T olive oil1 t sea saltLightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS6 cherry tomatoes, thinly sliced1 red onion, diced1 yellow bell pepper, diced6 kalamata olives, pitted and sliced
SPINACH FETA CHEESE1/2 c macadamia nuts, soaked until softa handful of spinachjuice of one lemon juice
2 T water1 T nutritional yeast2 t sea salt
Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
Spread spinach feta cheese on mushroom caps.
Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.

DRESSING1 lemon, juiced3 T olive oil1 t dried oregano¼ t sea saltground black pepper, to taste
Place ingredients in a jar with a screw-top lid and shake to combine.
SALAD 1 head romaine lettuce- chopped1 red onion, thinly sliced into rings1 c kalamata olives1 red bell pepper, chopped1 pint cherry tomatoes1 cucumber, sliced1 cup feta cheese (recipe below)
In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve.
FETA CHEESE2 c macadamia nuts, soaked until soft¼ c lemon juice1 T nutritional yeast2 t sea salt
Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.