Vegetarian Lasage with Raw Cheese Flakes

You can create a healthier and non-diary cheese to add to your soups, salads, pizza, cheesy dishes, or anywhere else you would use traditional Parmesan cheese!

What you need is a dehydrator!


©Joy Madden, February 2013

Ingredients for Raw Cheese Flakes:

• 2 cups of raw macadamia nuts, soaked overnight and drained 
• 2 cups of pine nuts, soaked 4 hours and drained
• 1 cup distilled water
• Juice from one lemon
• 1 tsp Celtic Sea Salt

Directions:

1. Place all ingredients in a powerful blender and blend until smooth and creamy.
2. Spread “cheese” on teflon sheets in a very thin coat and dehydrate for about 8-10 hours at 105°C.
3. Gently peel the “cheese” from the teflon sheets using a dough scraper.



Vegetarian Lasagne with Raw Cheese Flakes

4. Crumble the cheese and place in an air-tight container.

 Ingredients for the Lasagne:

• 2 cm Ginger (sliced)
• 2 Garlic (minced)
• 1 Onion (sliced)
• 3 cups Tomato sauce
• 1 tbsp Italian herbs
• 1 Sweet potato (cubed)
• 1 Egg plant (cubed)
• 1 Broccoli (cut into florets)
• Celery leaves with stems (3 bundles)
• 1 tsp Celtic Sea Salt
• 1 tbs Liquid Amino or Soy sauce

Preparation:  

1. Slightly fry the onion, garlic & ginger till fragrant.  
2. Add tomato sauce, herbs and stir.
3. Add potato and egg plant first and cook for 15 mins.
4. Add the rest of the vegetables and cook for another 5 mins.
5. Follow the instructions from the Lasagne Gluten Free sheet box.

©Joy Madden, January 2013