Raw Vegan Lasagne Bites

These would be a great addition to a party or a yummy fresh summer lunch!

Pictures were taken at a fun food photo shoot with Aly Carroll of Aly Carroll Photography http://alycarrollblog.com/. Check her out! She does it all with photography; engagement, weddings, seniors, portrait, food, and more! :)

RAW VEGAN LASAGNE BITES

INGREDIENTS:

Raw Cashew Ricotta:
1 cup cashews (soaked in water for at least an hour - water discarded after)
1 1/2 Tablespoon Italian Spices
2 Tablespoon lemon juice
salt and pepper to taste

Process: Place all ingredients in a blender or food processor, blend until the consistency of ricotta cheese. Chill.

Basil Pesto:
2 cups fresh basil
3 Tablespoon Extra Virgin Olive Oil
2 Tablespoon lemon juice
1/4 cup pine nuts
salt and pepper to taste

Process: Place all ingredients in a blender or food processor, blend until smooth. Chill.

Layers:
2 Zucchini (washed and sliced into 1/4 inch thick slices - the long way)
1 Handful of spinach
Sun-dried tomatoes - dried if packed in oil

Process: Cut the zucchini slices into thirds. Place them on a serving plate. Spread a layer of cashew ricotta, then pesto, then spinach then a sun-dried tomato. Add another slice of zucchini, then a spread of cashew ricotta, then a dollop of pesto. Repeat until all zucchini is gone. Makes roughly 12 lasagne bites. Add a fun skewer to the top to keep all the layers together. Warning: they are a little messy to eat, so make sure to serve with plates and a fork to get all the goodness that might fall out of the layers.

 ♥ E