NUT CHEESE
2 c macadamia nuts
1 c pine nuts
2 TBSP lemon juice
2 TBSP nutritional yeast
2 yellow peppers
2 TBSP fresh parsley
1 TBSP fresh thyme
1 tsp salt
1 tsp salt
1/2 c water as needed to blend
process all ingredients in food processor or blender adding as little water
as possible until a fluffy consistency is achieved
TOMATO SAUCE
1 1/2 c sun dried tomatoes, soaked 2 hours or more
2 soft dates
2 cl garlic
2 c tomato, seeded and chopped
1 1/2 TBSP dried oregano
1/3 c olive oil
2 TBSP lemon juice
Process in food processor until smooth
GREEN PESTO
2 c tightly packed basil leaves
3/4 c pine nuts or walnuts
1/2 c olive oil
1 tsp salt
1 cl garlic
1 TSBP lemon juice
process all ingredients, leaving plenty of chunkiness
WALNUT MEAT LAYER
1 1/2 c walnuts soaked 1 hour or more
1 c sun-dried tomatoes, soaked for 1 hour or more
1 TBSP dark brown miso
2 tsp dried oregano
2 tsp dried sage
1 TBSP Nama Shoyu
1/2 tsp cayenne pepper
2 TBSP olive oil
1 TBSP agave nectar
grind all ingredients in a food processor until slightly chunky
SPINACH LAYER
6 c torn spinach
5 TBSP dried oregano
3 TBSP olive oil
1 tsp sea salt
put all in a bowl to marinade and wilt for 1 hour or longer
PASTA LAYER
5 med zucchini, sliced thin lengthwise & marinate in 1 TBSP salt, 3 TBSP
olive oil for 10 minutes, add a pinch of black pepper
ASSEMBLY:
line the base of the pan with a layer of zucchini strips slightly overlapping
on top of this put a layer of walnut meat, then cheese, then tomato sauce
and finally pesto on top. Add another layer of zucchini strips
repeat step 2 but before adding another layer of zucchini add the wilted spinach, then add the zucchini strips
place the whole dish in the fridge for several house so it will firm up
slightly which will make it easier to cut into portions
garnish individual portions with black pepper and a sprig of basil