Thursday, May 8, 2014

Marinated Zucchini and Tomato Lasagna with Cashew Herb Cheese

This is a simple yet very satisfying dish and fun to make.  It isn't as time consuming as it may look!
 Keep an eye on the zucchini when baking, because it's so thin, it tends to burn quickly.

Marinated Zucchini & Tomato Lasagna w/Cashew Herb Cheese

**  I soaked cashews for 2 hours (recipe didn’t call for soaking)

1            zucchini
5            tomatoes
              olive oil, Himalayan salt, black pepper and coriander
1            cup spinach leaves
              basil for topping

Cashew Herb Cheese:

1            cup cashews  (Soaked for at least 2 hours)
1            teaspoon lemon juice
1            teaspoon dried dill
1/2         cup water (more or less, as needed)
              dash of turmeric, paprika and coriander
1/2         teaspoon Himalayan salt
1            garlic clove

Slice the zucchini into thin strips on a mandolin and chop the tomatoes.  Dress with olive oil, salt, pepper and coriander.  Either put in the dehydrator for 1-3 hours, or in the oven at the lowest temp for approximately 1 hour (or until softened)

To make the cheese;  Blend everything until smooth and very thick.

To assemble:  layer slices of tomato, zucchini and spinach with cheese.  Sprinkle with basil. 

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