Raw Living Lasagna

Adapted by StarChefs.com
May 2011


Vegan Raw Sausage
2 ½ pounds raw walnuts
2 tablespoons garlic powder
3 tablespoons ground fennel seeds
4 cups ground flax seeds
3 carrots, juiced with pulp reserved
3 stalks celery, juiced with pulp reserved
1 cup olive oil
½ lemon, juiced
1 bunch fresh parsley, chopped
Salt and freshly ground black pepper
Cashew Cheese
5 pounds raw cashew nuts
2 cups lemon juice
1 cup olive oil
Salt and freshly ground black pepper
Handful garlic cloves
Raw Carrot Filling
10 carrots, peeled and shredded
1 large fennel bulb, shredded
1 large onion, shredded
1 case mushrooms, rough chopped
2 red peppers, cut julienne
¾ cups red wine vinegar
2 cloves garlic
3 tablespoons Herbes de Provence
1 ½ cups olive oil
Salt and freshly ground black pepper
Raw Tomato Sauce
5 pounds sundried tomatoes
2 quarts fresh strawberries
¼ pound fresh basil leaves
Handful garlic cloves
1 cup olive oil
10 small Roma tomatoes
Salt and freshly ground black pepper
To Assemble and Serve
3 large eggplants, sliced as thinly as pasta sheets


For the Vegan Raw Sausage:

Grind the walnuts, and add them to a bowl with the garlic powder, fennel seeds, and flax seeds, mixing until the spices are incorporated. Add the carrot and celery juices and pulp, olive oil, lemon juice, and parsley. Season with salt and pepper, and mix until you achieve the consistency of Play-Doh. Shape the dough into patties, and place them in a dehydrator at 115ºF for two days. Once ready crumble them, and store in a cool place.

For the Cashew Cheese:

Soak the cashews in warm water 8 hours (or overnight). Once the nuts are soft, strain them, and add them to a bowl with the lemon juice, olive oil, salt and pepper, and garlic; purée till smooth. If mixture is too dry, add water until you achieve a smooth paste. Transfer the mixture to a bowl or plastic container, cover with a lid, and leave the mixture out at room temperature for two days so the mixture can ferment. After two day, refrigerate.

For the Raw Carrot Filling:

Combine the carrots, fennel, onions, mushrooms, and red peppers in a large bowl. In a blender, blend on high the vinegar, garlic, and Herbes de Provence. Slowly add the oil to the mixture, until vinaigrette all comes together. Pour the vinaigrette over the shredded vegetables; toss the vegetables, and season with salt and pepper. Move the mixture to the refrigerator, and chill for at least 2 hours. Before assembling, squeeze out excess moisture.

For the Raw Tomato Sauce:

Take sundried tomatoes, and add water to cover. Once reconstituted, drain the tomatoes and place in a food processor or blender. Add the strawberries, basil leaves, garlic, oil, and tomatoes and purée into a smooth paste. Season with salt and pepper. If the mixture is too thick add water to thin.

To Assemble and Serve:

Smear just enough Raw Tomato Sauce to cover the base of a 2-inch deep hotel. Layer eggplant slices, Vegan Raw Sausage, Cashew Cheese, and Raw Carrot Filling, and little more Raw Tomato Sauce. Add another layer of eggplant sheets, and then smash the lasagna down with a 4-inch deep hotel pan. Continue to layer the Vegan Raw Sausage, Cashew Cheese, and Raw Carrot Filling, and more Raw Tomato Sauce. Repeat this process two more times, and chill before serving.