I admit that currently I am in love with raw recipes. Raw recipes are all recipes that do not heat anything above 110 Fahrenheit. Supposedly this keeps most nutrients alive. Nevertheless for me besides nutrients it is about taste. Therefore I like about raw “cooking” that you are able to taste the original flavor of the ingredients. Especially during the summertime those raw recipes are perfect. Probably when temperatures drop you will see more hot and steamy dishes again. This vegan and raw Truffled Zucchini Lasagne was inspired by Matthew Kenney a plant based US chef with restaurants in Miami and the West Coast.
One of Matthew Kenney’s famous dishes is his Heirloom Tomato Lasagna from his Venice location. On Instagram I kept seeing images of this stunning dish. However I will not make it to one of his restaurant shortly consequently I decided to create my own version. To me Matthew Kenney is a real inspiration. Looking at his creations and ideas opened a new way of cooking. Accordingly I can not imagine that anyone eating his dishes will not admit that this is high-class cooking.
If you are interested in raw cuisine I highly recommend to get a hand on one of his cookbooks. This is also true for Christine Mayr who as well as Matthew Kenney is a real inspiration for raw “cooking”. Christine Mayr is a chef from Barcelona of course author of one of my favorite cookbooks. The book of Christine Mayr “RohVegan”unfortunately is only available in German. If you are also a fan of Raw Food, maybe take a look at my Raw Chocolate Ganache Tarte or the Raw Avocado Soup with Peach.
With this Truffled Zucchini Lasagne you could, I believe, really impress your vegan friends coming over for dinner. Do not worry the dish looks more complicated then it is. Actually I did prepare it this evening coming hungry from work. Of course being hungry I am not a very patient person. In addition the Lasagne is nut free since the truffled “cheese” base is made from sunflower seeds. With this in mind you do not have to worry about any guests with a nut allergy. Further sunflower seeds are less expensive compared to cashew nuts thereupon it is budget friendly.
Vegan Truffled Zucchini LasagnePrint This
What do you need for the Zucchini Lasagne?
- 2 Zucchini – I used green, round zucchini but you could also use regular once.
- 1 cup Cherry Tomatoes – You could also use plum tomatoes, cut them thinly and layer with the zucchini and sunflower cheese.
What do you need for the Sunflower Seeds “Cheese”?
- 1/2 cup Sunflower Seeds – Soaked for at least 12 hours
- 2 tbsp Nutrional yeast
- 2 tbsp Truffled Olive Oil – Make sure to use one with a natural flavor, more expensive but the taste is much better
- 1/4 tsp Sea Salt
- 1 Lemon – Juice of the Lemon
- Water As needed
What do you need for the Basil Oil?
- 1/4 cup Olive Oil
- 1 Handful Basil Leaves
How to make the Truffled Zucchini Lasagne?
- First drain the soaked sunflower seeds. Place the sunflower seeds and the lemon juice in a blender and blend, once the sunflower seeds are crushed add the remaining ingredients.
- Slowly add a little water to help the blending – you do not want too thin or it will not stick. Once this is done remove it from the blender and keep to the side.
- Add all ingredients to the blender and mix until the basil is incorporated into the oil. Poor out of the blender and put it a side.
- Wash your tomatoes and cut them in small little cubes. If you are using plum tomatoes slice them thinly.
- Wash your zucchini and best with a mandoline create thin slices of zucchini. You could also use a knife. Make sure the slices are not too thick or it will not be fun to eat.
- Place a slice of zucchini on a plate.
- Then add a layer of cheese and then either your tomato cubes or a slice of the plum tomato.
- Put some drops of basil oil on top.
- Repeat each layer one more time.
- Top with some tomato cubes and drizzle some more basil oil on top.