Lasagna Rolls or Pesto Marinara Pasta Bowl!

These were made for a crowd of meat-eating, SAD (Standard American Diet) young women (aka the Senior Pledge Class of Kappa Kappa Gamma at Purdue University in West Lafayette, IN) and I quote Amy Harshman, “It was absolutely phenomenal”  Their minds- BLOWN TO PIECES.  You have to try these!!

 

Lasagna Rolls

Zucchini, potato peeled into long thin strips, doubling up if too thin

Marinara

-blender

• 2 oz (apx 1/3 cup) sun dried tomato
• 1 tomato
• 1 tablespoon or more of Italian Seasoning (to taste)
• 1-2 garlic cloves
• rosemary (optional)
• 1/4 cup red onion
• olive oil (optional)
• 2-4 dates (depending on how sweet you like it)

blend until smooth, unless you like it chunky

Cashew Cheese

-blender

• 1 cup whole raw cashews (unsalted not roasted)
• 1 Tbs miso
• 1 Tbs nutritional yeast
• pinch of nutmeg
• less than a pinch of Himalayan sea salt
• pinch of pepper
• just enough water to get it going

blend until smooth

Pesto

Food processor

• 2-3 cups basil
• 1 cup spinach
• 2 cloves garlic
• tiny pinch of Himalayan sea salt
• 1 Tbs nutritional yeast
• appx 3 Tbs olive oil
• 1/4-1/2 cup walnuts

layer

marinara, cheese, and pesto onto one end of the zucchini slice, then roll

Can make amazing pasta too!

zucchini pasta with spiralizer

http://www.therawfoodworld.com/index.php?main_page=index&cPath=316_328