Monday, May 17, 2010

Check out this lick-the-bowl delight that you will want to make all summer long.

• 3 zucchini
• 1 cup cashew cheese (details below)
• 3 cups freshly chopped spinach
• 1 small jar of sun dried tomatoes in olive oil (if you use bagged sun dried tomatoes, add 1 Tb. olive oil)
• 1 Roma tomato (or 1/2 regular-sized tomato)
• 1-2 cloves of garlic
• 2-4 leaves of fresh basil

Instructions:
First level: Slice a green zucchini the lengthwise and place the thin slices on the bottom of a rectangle 8×8″ glass pan.

Second level: Spread raw cashew cheese over entire zucchini “noodles.” (To make the cashew cheese: Soak about half a cup of raw cashews in a glass jar for at least 4 hours
. Then drain and throw in to food processor with 1-2 good squeezes of a lemon
 and 1/2 tsp. sea salt
. Blend until whipped. *Add 1 tsp. water or more if the mixture seems dry.)

Third level: Sprinkle coarsely chopped spinach over entire area of pan (over cheese).

Fourth level: Process sun-dried tomatoes, tomatoes, garlic and basil together until smooth. Gently spread mixture over spinach.

Repeat levels three times, sprinkle oregano on top to taste–and ta da!

Note: This tomato sauce and Raw cheese can be used on raw pizza or raw spaghetti, too.