1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
Â½c water as needed
Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 Â½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
Â½t cayenne pepper
2T olive oil
1T agave nectar
Grind all ingredients in a food processor, leaving the mixture slightly chunky.
1 Â½c sun dried tomatoes, soaked 1 hour or more
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 Â½T dried oregano
1/3c olive oil
2T lemon juice
Process in a food processor until smooth.
2 c tightly packed basil leaves
Â¾c pine nuts or walnuts
Â½c olive oil
1 clove garlic
1T lemon juice
Process all ingredients, leaving plenty of chunkiness!
6c torn spinach
5T dried oregano
3T olive oil
1t sea salt
Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but itâ€™s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 1T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
Line the base of your dish with a layer of the courgette strips that slightly overlap.
On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
Garnish individual portions with black pepper and a sprig of basil.
From Chef Russell James! Found on therawchefblog.com and had to share!