For The Love Of Food

For The Love Of Food

Let your food be your medicine and let your medicine be your food. That is what ellee ven will teach us in this vlog episode. Spark your groovalution and begin your food journey today.

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Transcription:

Lasagna Recipe: Vegan Lasagna with Chef Matthew Kenney - Alibi, SYDNEY

INGREDIENTS

Lasagna

3 medium Zucchini

4 Heirloom Tomatoes

Olive oil for brushing

Sea salt

Thyme for sprinkling

Oregano for sprinkling

Basil leaves to garnish

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Pistachio Pesto

1/2 cup Pistachio

1 teaspoon Salt

2 cups Spinach

½ cup iced water

2 cups Basil

1/2 cup Olive Oil or more

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Marinara Sauce

2 cups Roma tomatoes roughly chopped

2 cups sun-dried tomatoes soaked

1/2 cups basil leaves

1/2 cup olive oil

1/4 cup lemon juice

1/2 tablespoons fresh thyme

1 tablespoons agave

1 teaspoon salt

½ teaspoon chilli flakes

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Macadamia Ricotta

2 cups Macadamias soaked

1 cups Water

2 Tablespoon Nutritional Yeast

2 Tablespoons Lemon Juice

½ of a Lemons Zest

1 teaspoon Salt

INSTRUCTIONS

Pistachio Pesto

1. Combine pistachio and salt in food processor and blend until almost a powder. Add spinach and ice water, pulse until combined. Add basil and pulse until combined. Let run shortly and stream in olive oil.

Marinara Sauce

1. Add Roma Tomatoes to food processor and pulse until broken down. Combine all remaining ingredients in food processor, puree until smooth

Macadamia Ricotta

1. Combine everything in a food processor until completely smooth and chill in refrigerator.

To make the lasagna:

1. Using a mandeline shave zucchini lengthwise into very thin slices, then cut in 3 ½ inch length. Brush the zucchini lightly with olive oil season with sea salt and fresh thyme and oregano. Cut the tomatoes in half, and each half into thin slices. Spoon dollops of tomato sauce, ricotta and pesto, using 1/33 of each. On top of 3 pieces of seasoned zucchini laid out in a square repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, garnish with basil.

All video and images used belong to the respective copyright owners. We do not lay any claim to them and are being used solely in an educational and demonstrative fashion.

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