There are several steps involved in this recipe, but its well worth it. Perfect for a hot summer afternoon where turning on the oven is the last thing you want to do.
Zucchini Lasagne Roll Ups (vegan, raw, gf)
Serves 2
To make walnut bolognese
1 c walnuts
pinch of salt
Pulse walnut and salt in food processor until they reach the consistency of fine crumbs. Set aside.
To make walnut hemp pesto
3/4 c raw walnuts
1/2 c packed basil leaves
1/4 c hemp hearts
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
pinch salt
Puree all ingredients in food processor until it reaches consistency of a smooth paste. Set aside.
To make tomato sauce
2 tomatos, chopped
1 garlic clove
2 tbsp sundried tomatoes
1 tbsp fresh onion
1/2 tsp fresh rosemary, chopped
salt and pepper to taste
Puree all ingredients in a food processor until smooth, set aside.
To make rawmesan
1 clove garlic
1/2 c raw pumpkin seeds, soaked 1+ h, drained
1/2 tsp salt
Pulse all ingredients in food processor until creamy with chunks, set aside.
To assemble
2 medium sized zucchinis sliced thin lengthwise (I used a mandoline)
1 c grated carrots
On a cutting board, lay out 4 zucchini slices, overlapping each by just under 1/4 inch. Top with pesto, walnut bolognese, rawmesan and shredded carrots. Roll up. Transfer to dish carefully and top with more rawmesan and tomato sauce.
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