Bella ‘Raw’talia – Raw’licious & Italian Inspired Re-Creations. Pasta, Lasagne & More

Happy #RaWednesday! …But this is something differnt. Something else. Not a “real” lasagne.


Raw Caprese // Rohkost Caprese

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Raw Vegetable Pasta with Sundried Tomato Pesto // Rohkost Gemüse Pasta mit Tomaten-Pesto (inspired by // inspiriert von @naturally.sassy)

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You need // Ihr benötigt :

  • 4-5 courgettes, for the pasta noodles; for more color mix with carrots and cucumber // 4-5 Zucchinis, für die Pastanudeln; für mehr Farbe einfach mit Karotte und Gurke mischen 

Sundried Tomato Pesto Sauce // Tomaten Pesto

  • 1 cup sundried tomatoes
  • 1 tbs olive oil
  • 1-2 plum tomatoes
  • 1/2-1 red bell pepper
  • 1 handful basil
  • 1/2 cube garlic

Simply spiralize the courgettes with a spiralizer (or if you don´t have one you can use a pealer to create the courgetti/zoodles) and add to a bowl.

For the sauce, simply add everything into a blender and blend until smooth. You can pour the sauce on top of the courgetti into the bowl immediately or, if you want it warm or hot, heat the sauce in a saucepan before you add it to the bowl with the noodles. Mix until it’s all combined

Original recipe // Originalrezept : http://www.naturallysassy.co.uk/recipes/zuchinni-noodles-with-a-sundried-tomato-pesto


Raw Lasagne // Rohkost-Lasagne 

NOTE : The recipe is inspired by Sassy/Saskia from @naturally.sassy & Meghan from @naturallymeghan!* // Das Rezept …  !*

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You need // Ihr benötigt:

Lasagne Sheets

  • 2 large courgettes
  • 2-3 plum tomatoes
  • Mushroom slices and/or leaf spinach to layer (Optional)

Cashew Ricotta

  • 
1/2 cup cashew
  • Juice of 1 lemon
  • 1/2 clove of garlic
  • 5 tbs yeast flakes (add after the cashews are crushed)
  • 2 tbs water

Sundried Tomato Sauce

  • 
1/2 cup sundried tomatoes
  • 1/2 cup cherry tomatoes
  • 1-2 Medjool dates

Avocado Pesto

  • 1 avocado
  • 2 cloves garlic
  • 1 cup basil
  • 1/4 cup pine nuts
  • Juice of 1/2 lemon

Two other sauce ideas to use instead are the following (recipes by @naturallymeghan):

Spinach-Mushroom ‘Cheese’ (Nut-free)

  • 1/4 avocado
  • 1/2 cup mushrooms
  • 1-2 tbs yeast flakes
  • 1-2 handfuls of spinach
  • 2 tbs water

Tomato-Herb Sauce

  • 1 cup sundried tomatoes, soaked for at least 8 hours or overnight
  • 1/4 tsp mixed herbs
  • 2-3 tbs water

 

Start by separately blending the different sauces you desire, put in separate small dishes and place to the side. Cut the courgette in half, then, with a peeler or a sharp knife, cut or peel the courgette into thin strips. Per ‘lasagne’ layer you will need to do different layers of courgette sheets, so divide the strips into four neat piles. Then slice the tomatoes very thinly and other desired, optional veg you want to use for layering. Then start to layer however you want, for example: courgette’lasagne’ sheets, tomato sauce, another courgette (or spinach leaves) layer, avocado pesto, courgette (or mushrooms/spinach) sheets, cashew ricotta (or nut-free mushroom ‘cheese’) and finally some tomato slices and herbs on top. But feel free to repeat the layering part again for double ‘lasagne’ – you can layer it however you wish!

If you have some sauce left in the end you can use it as spread on rice/corn cakes, toast, or as a dip for (sweet) potato fries 😀

 

*Original recipes // Originalrezepte :


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2 Comments Add yours

  1. Wow that looks so tasty!!! Thanks for the inspiration…We love avocado toasts!

    Like

    1. Thank you very much 😊

      Like

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