BEET RAWZAGNE

 
Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS

Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS

AUTHOR NOTES

I love making raw entrées, but often they involve a lot of planing, soaking of ingredients, dehydrating, and, well, time. It usually means anticipating making dinner a couple of days in advance, and who really has time for that on a regular basis? Last year I got into making raw ravioli, but just like making the real McCoy, it’s finicky and time consuming work. Expanding on the idea of ravioli, I turned the same ingredients into a bit of an simple ravioli tower, and voilà – easy raw lasagne!

I used a combination of golden beets, red beets, and zucchini for the “noodles”, but there are so many other veggie possibilities one could try. Carrots, tomatoes, daikon, or even celeriac, come to mind as possible replacements.

SERVES:   4

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

IINGREDIENTS 

Main Ingredients

  • 1 Medium to Large Red Beetroot

  • 1 Medium to Large Golden Beetroot

  • 2 Small Baby Zucchini

  • 1 Lemon, juiced

  • 3 tbsp. Olive Oil

  • Sea Salt and Pepper

Cashew Ricotta

  • 1 1/2 Cups Raw Cashews (soaked overnight or about 5 hrs)

  • 1 tbsp. Chopped Parsley

  • 1 tbsp. Chopped Basil

  • 1 – 1 1/2 Tbsp. Nutritional Yeast, depending on taste

  • 2 tbsp. Lemon Juice

  • 1 tsp. Lemon Zest

  • 2 Cloves Garlic

  • 1 tbsp Olive Oil

  • Pepper

  • Sea Salt

Pesto Sauce

  • 1/2 Cup Spinach

  • 1/2 Cup Basil

  • 1 tsp. Apple Cider Vinegar

  • 1 tsp. Honey or Agave

  • 3 tbsp. Olive Oil

  • 2 Cloves Garlic

  • Sea Salt and Pepper

EQUIPMENT 

Vitamix or Blender of choice
Food Processor

DIRECTIONS

Begin by making the cashew ricotta – It can be made a couple of days ahead of time and stored in the refrigerator until needed. Peel the beetroot and using a food processor attachment, mandolin, or your keen knife skills (be very careful of your fingers!), cut the beets into very thin rounds (I used a food processor). Using the same technique, cut the zucchini into rounds. Divide the different veggies into three  bowls (you can mix the beetroot, but the red beets will die the golden ones) and equally season with the juice of one lemon, the olive oil, and a pinch of sea salt and pepper. Let marinade for an hour or two. Meanwhile make the pesto sauce and and take the cashew cheese of the fridge to warm up.

After the vegetables have rested, it is time to assemble! I used a 10 cm round cookie cutter as a mould, you can either use a ring or do it free form.

First divide the cashew ricotta into four, then divide each quarter into another four (each 16th should be about 1 Tbsp each).

For the lasagne, begin by making a layer of one veggie in a rough circular shape- it may take two or three pieces to fill in most of the gaps. For the next layer, take 1 Tbsp of cashew ricotta and use wet finger tips to spread it around, making it even. Repeat this process until you have four layers of cashew cheese. I followed the pattern of red beet, cheese, zucchini, cheese, golden beet, cheese, red beet, cheese, and ended with zucchini. Repeat the process until you have four little lasagnes.

Serve the lasagne with the pesto sauce, a large salad, and some sea salt to sprinkle on top.

*To avoid the red beets from bleeding into the cheese,  I realised it was best to blot them on a rag to absorb extra juice.

** There will most likely be extra beets and zucchini rounds left once you are done. They are great julienned and add to salads, etc.

Cashew Ricotta: Drain the cashews and combine with all the other ingredients except for salt and pepper,  in a food processor. Purée the mixture until it resembles a ricotta, or goat cheese consistency. Taste and adjust the seasoning as needed.

Pesto Sauce: Combine all the ingredients together in a blender or food processor and purée until smooth. Season with salt and Pepper as needed.

 
Stacey Christie