(For all ingredients, please use organic versions if available)
Zucchini Lasagna Noodles3 – 4 large zucchini, sliced long and thin
Raw Vegan Parmesan Cheese
1½ cups cashews, soaked 4 hours
4 tablespoons Irish moss paste (optional)
½ teaspoon Probiotics powder (to help fermenting and curing process)
1 tablespoon nutritional yeast (not raw)
1 teaspoon lemon juice
Pinch or two of salt
Pesto2 cups basil tightly packed
1 – 2 cloves garlic
½ cup walnuts or pine nuts, or ¼ cup of each
2 – 3 tablespoons of extra virgin olive oil
Pinch or two of salt
Pasta Sauce3 medium tomatoes (2 cups when cut in quarters)
1½ cups sun-dried tomatoes, soaked for
15 – 20 minutes or until soft
2 cloves garlic
1 tablespoon tamari, nama shoyu or Braggs Liquid Aminos
1½ tablespoons of Italian herbs: thyme,
rosemary, basil, marjoram
Pinch or two of salt and pepper
Pinch of dried chilies or tiny piece
of jalapeño pepper (optional for spice)
