Serves 4 hungry people

Ingredients:
3 large zucchinis
Walnut Meat Layer from Lasagna recipe
Tomato Sauce from Lasagna Recipe
Cashew Cheese from Cashew Cheese Recipe
4 teaspoons of dried oregano 
1 tomato diced

Action:

1.      Use a pasta maker or vegetable peeler to make pasta from the zucchinis
2.      Roll the Walnut Meat into balls
3.      Put the Walnut Meat balls on the zucchini pasta along with the tomato sauce
4.      Put the cashew cheese on top
5.      Sprinkle each dish with chopped tomato and 1 teaspoon each of oregano

ENJOY 

Makes 1 large pizza!

Ingredients:
Tomato Sauce from Raw Lasagna recipe
Walnut Meat layer from Raw Lasagna recipe
Cashew Cheese layer from Cashew Cheese Recipe
Pesto layer from Pasta Pesto recipe
A handful of Fresh basil
1 Avocado chopped in cubes

PIZZA BASE
Make the Taco Shell recipe and spread a semi thick layer onto Teflex sheets and place in dehydrator at 100F for 10-17 hours until crisp. OR place in oven at 200F for 6-12 hours.

Layering:
Once the pizza base is crisp, place layers or dollops of each spreading! Enjoy the creative process!

Makes 12 tacos

Ingredients:
FILLING:
Meat Layer from lasagna recipe
Cheese layer from Cashew Cheese
Pesto Layer from Pasta Pesto recipe
Tomato Sauce layer from Lasagna recipe
1 avocado chopped in slices or cubes
1 tomato chopped into cubes
1 bunch of lettuce or kale for in the taco!

TACO SHELL:
(as an alternative use collard greens, lettuce or kale instead of a taco shell!)
1 cup sunflower seeds
2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
2 tablespoons minced onion
1 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon Himalayan salt
1 teaspoon cayenne powder
2 teaspoons cumin powder
2 tablespoons of sesame seeds
½ teaspoon of turmeric

Action:

1.      Put everything in a food processor, and blend until smooth! Add some water to make it like a batter. Set in fridge for 12 hours.

2.      Spread a thin layer of taco batter on Teflex sheets and dehydrate at 100F for 7 hours. OR spread a thin layer on non-stick paper or lightly greased oven tray (coconut oil) and place in the oven at 200F for 2-4 hours or until semi dry (Watch them in oven be safe!)

3.      Remove the taco sheets and cut out circle rounds (use a cookie cutter or circle shape!) Fold them up into each other like a taco shell looks and continue to dehydrate for 10-12 hours or in the oven for 3 hours more UNTIL CRISP!

LAYERING:
 4. Fill the taco shell with fillings! Do first a Meat Layer, a Tomato Sauce layer, a layer of sliced tomato, a layer of Cashew Cheese, a layer of Pesto, a layer of avocado and a layer of lettuce/kale!

This recipe was a collaboration creation between Liana Werner-Gray and Rowan from Organic Corner in New York where it is made weekly! Call ahead to book your slice! 

MAKES FOR ONE LARGE LASAGNA to feed a large family!

Meat layer - MAKES 1 ½ cups
Ingredients:
1 2/3 cup walnuts soaked for 6 hours
1 1/3 sundried tomatoes
1 tablespoon sage
pinch black pepper
pinch cayenne
1 teaspoon of fennel seed
½ teaspoon of thyme
½ teaspoon of rosemary
½ teaspoon of marjoram
Action: Put all ingredients in food processor and blend until a chunky mixture!

Pesto Layer
From PASTA PESTO recipe

Tomato Sauce Layer – makes 2 ½ cups
2 large tomatoes
1 cup sundried tomatoes soaked for 30 mins
¼ teaspoon of black pepper
¼ teaspoon of chili flakes or cayenne pepper
½ teaspoon of dried basil
½ teaspoon of thyme
½ teaspoon of parsley
½ teaspoon of oregano
¼ red or yellow onion
1 garlic clove
1 tablespoon of extra virgin olive oil

Action: in a blender process all ingredients until you
have a smooth sauce!

Cheese Layer
from Cashew Cheese

Pasta Layer
4 zucchinis cut thinly as the ‘pasta’ of the lasagna

LAYERING:
Ingredients: basil leaves, spinach and tomato chopped finely and oregano for sprinkling!
1. Layer of zucchini pasta strip
2. Sprinkle oregano over the zucchini
3. Do a thin layer of tomato sauce
4. Add Pieces of the meat layer
5. Layer of tomato slices
6. Drop 1 tablespoon of cheese on every tomato
7. Layer of spinach
8. Layer of basil
9. Layer of zucchini pasta strip
10. Sprinkle or oregano
11. Layer of pesto
12. Layer of sliced Tomato
13. Tomato sauce layer
14. Zucchini on top
15. Garnish with capers, capsicum/peppers, fresh basil!
16. Leave overnight to set, it will be easier to slice. If not you can eat it right away!

This recipe was a collaboration with Liana Werner-Gray and Rowan from Organic Corner in New York! 


Makes 1.5 cups pesto sauce and serves 4

Ingredients:
1/3 cup of fresh basil
5 cloves of garlic
¼ teaspoon of himalayan salt
¼ teaspoon of black pepper
sprinkle of crushed red pepper
½ lemon juice
handful of spinach
1 1/3 cup walnuts
½ cup extra virigin olive oil (or more for wetter mixture)
3 large zucchinis

Action:
1. In a blender process all ingredients together except for the zucchinis
2. Use a pasta maker of vegetable peeler to make pasta from the zucchini
3. Pour sauce over the pasta!
4. Add Cashew Cheese if you like;) 

Base:
 1. 1 cup cashew nuts
 2. 1/2 cup macadamia nuts
 3. 1 tablespoon of water

Action:
Blend all ingredients in a blender or food processer until thoroughly mixed, leaving some texture to the nuts. 
Press into  small  round  bowl, making your crust evenly thick around the outside of the bowl. ( Use a bowl supplier to the picture.)

Filling:
1/2 avocado
1 garlic clove
1/4 cup chopped zucchini
1 teaspoon nutritional yeast
1 tomato
1/2 cup spinach leaves
5 basil leaves
pinch of himalayan salt
teaspoon of water

Action:
1. Place all ingredients in a blender and blend until smooth.Once thoroughly mixed, poor the mixture into the base. 
2. Place in the refrigerator for 20 to 45 mins to set.

This recipe was created by Angelina Brown!

Ingredients

14 + button mushrooms, washed and stemmed 

Stuffing:
One cup walnuts
1/2 cup pine nuts
1/2 cup olive oil
2 cups basil
3 cloves garlic
1/2 teaspoon sea salt/Himalayan salt

Action:
1.Place mushroom caps top side down on a plate.
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours or until soft.
5. Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom. 

This recipe by Raw Authentic Soul! Yum!

Ingredients:
1cup Basil
1 cup Macadamias (or walnuts or almonds)
1/4 cup Olive Oil 
1 teaspoon of Himalayan Salt
squeeze of lemon

Action:
1. Blend Macadamias and Basil in a food processor. 
2. Put into bowl and add Oil and Salt.
3. Mix together and serve with celery sticks/carrot sticks.