Lasagna with Chunky Marinara

Like the cooked version, this lasagna is all about the layers.

Lasagna noodles
2 large zucchini, peeled
Pinch of sea salt

Cut the zucchini crosswise in half. Use a vegetable peeler and thinly slice each half of zucchini lengthwise. Place zucchini noodles on a plate lined with paper towels. Sprinkle with sea salt. Set aside.

Marinated Mushroom and Yellow Peppers
3 cups sliced mushrooms
1 yellow pepper, diced
2 tablespoons olive oil
1 teaspoon raw agave nectar
½ teaspoon Italian seasonings
½ teaspoon sea salt

Toss mushrooms and yellow pepper with olive oil, agave nectar, Italian seasonings and sea salt. Let marinate for 2 hours.

Chunky Marinara Sauce
2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water
4 Roma tomatoes, seeded, roughly chopped
4 Medjool dates, pitted and soaked for 1 hour to soften
2 cloves garlic, minced
½ onion, roughly chopped
2 tablespoon Italian seasoning
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper

Combine dates Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Puree until you reach a chunky consistency. Add sea salt and pepper.

Creamy Spinach Ricotta
2 cups fresh spinach
1 cup pine nuts, soaked for 1 hour
Juice of one lemon
2 tablespoons nutritional yeast
1 teaspoon sea salt

In a blender, grate the spinach until it’s reduced to small pieces. Add pine nuts, lemon juice, nutritional yeast and sea salt. If needed, gradually add 1 tablespoon of water at a time to create a slightly creamy texture.

To assemble:
In a 9 x 13-inch baking dish, layer 1/3 of the zucchini noodles, 1/3 of the marinara sauce, 1/3 of the marinated mushroom and yellow peppers and 1/3 of the creamy spinach ricotta. Repeat layers until noodles are gone. Top with marinara sauce. Serves 6.

Greek Portobello Pizza

12 mini portobello mushrooms caps, stems removed
2 T olive oil

1 t sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS

6 cherry tomatoes, thinly sliced

1 red onion, diced

1 yellow bell pepper, diced

6 kalamata olives, pitted and sliced

SPINACH FETA CHEESE

1/2 c macadamia nuts, soaked until soft

a handful of spinach

juice of one lemon juice
2 T water

1 T nutritional yeast

2 t sea salt

Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.

Spread spinach feta cheese on mushroom caps.

Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.

Greek Salad

DRESSING

1 lemon, juiced

3 T olive oil

1 t dried oregano

¼ t sea salt

ground black pepper, to taste

Place ingredients in a jar with a screw-top lid and shake to combine.

SALAD

1 head romaine lettuce- chopped

1 red onion, thinly sliced into rings

1 c kalamata olives

1 red bell pepper, chopped

1 pint cherry tomatoes

1 cucumber, sliced

1 cup feta cheese (recipe below)

In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve.

FETA CHEESE

2 c macadamia nuts, soaked until soft

¼ c lemon juice

1 T nutritional yeast

2 t sea salt

Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.