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!

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!

Makes 2 1/3 cups of cheese! Ingredients:
 2 cups of cashews soaked for 6 hours (use unsoaked hemp seeds as alternative to nuts!)
½ lemon juice
1 teaspoon of thyme
pinch black pepper
½ teaspoon of Himalayan salt
1 clove of garlic
3/4 cup of water (more for softer cheese)
Add 1 – 3 tablespoons of nutritional yeast for extra cheesy flavor

Action:
1. In a food processor blend all ingredients together until a smooth consistency! Serve as nut cheese on RAW TACOS, RAW PIZZA or RAW LASAGANA! You could also place in the dehydrator for 12 hours and make parmesan cheese. If you do this add 3 tablespoons of nutritional yeast to the mix!

+ADD cayenne pepper or chilli flakes!

Benefits:
-          Cleaner alternative to cheese and dairy

-          Rich in mineral copper

-          Rich in magnesium

-          Good for the bones

-          Good for the nerves

-          Good for weight loss