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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Quinoa Kitchari

By , August 1, 2020

‘You are what you digest’

Kitchari is easy on your digestion. Giving your digestion a much needed break, helps you absorb the nutrients in the food at a higher rate and so boosts your body function and immune system.

Quinoa Kitchari is a revelation. You get a complete protein from the Quinoa, with added lentils and energizing spices.

This version is tasty, vibrant and satisfying. It keeps you full all day due to the low GI and protein.

For this Kitchari I added an energizing spice mix, which is great if you are feeling fatigued or are just in need of a pick me up. All the spices are great for your digestive fire and immune system. If you don’t have all the spices, that is fine, just double the quantities of the ones you have. I toasted and then ground my spices, as it makes my kitchen smell of my grandma’s kitchen, with the added benefits of retaining more of the nutrients and capturing more of the natural oils. 

Ingredients

Kitchari

  • 1 cup Quinoa
  • ½ cup Split moong dal (Mung Bean, Moong is the Sanskrit word)
  • ½ tsp. Cumin seeds
  • Salt to taste (At least 1 tsp.)
  • 2 tbsp. Ghee or oil
  • 1 tbsp. Energy spice mix*
  • ¼ cup Coriander leaves – add at the end

For the energy spice mix grind the below;

  • 1 whole clove
  • 1 tsp. toasted fenugreek seeds
  • 1 tbsp. toasted coriander seeds
  • 1 tbsp. toasted cumin seeds
  • 1 tbsp. toasted mustard seeds
  • 1 tsp ground cinnamon
  • 1 tsp. ground pepper
  • ½ tsp. Hing

Method

  • Soak the rice and lentils together for at least 1 hour (I like to do it overnight). Rinse until the water goes clear.
  • Bring the lentils and rice to the boil with 6 cups of water, skim the white foam off the top
  • Leave to simmer, c. 30 minutes. We are looking for a porridge consistency with Kitchari to be easier on your digestive system, so a little overcooked versus the normal quinoa preparation.
  • Add salt 
  • Heat oil/ghee in a separate pan and add one tablespoon of the energy spice mix
  • Mix into the porridge, cook for a few more minutes
  • Add fresh coriander and serve hot

*Whilst quinoa is good for every constitution. The energy spice mix is best for Kapha and Vata constitutions. It is okay in moderation for pitta if not imbalanced and/or in winter when Pitta may need a little heating. If you prefer, for Pitta try a cooling mix of cumin, coriander and fennel with a pinch of fenugreek for lipid control.

Creole Okra Stew (Vegan, Dairy Free, Gluten Free)

By , July 25, 2020

I love Okra…now, but growing up with my grandma, she used to call these ladies fingers and so I refused to eat them. Ladies fingers are Okra, also known as Bhindi in Hindu. 

On the inside Okra has seeds (making it technically a fruit) and is a little slimy, which puts people off. However, it is the gel-like substance called mucilage, that binds to cholesterol during digestion, causing it to be excreted rather than be absorbed into the body. In addition, the polyphenols can lower the inflammatory markers associated with heart disease. 

In Ayurveda we see Okra as Astringent and Sweet. It is tri-doshic and used for lubricating the joints and GI tract. 

Okra is a great ingredient, used across Asia. It is used raw in salads, lightly prepared with dashi in Japan. It is fried as a snack in India and of course made into all sorts of curries. It is also used in stews and gumbo’s in the southern united states and a dish I had in New Orleans came to mind and was the inspiration for this stew. 

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup celery, chopped
  • 1 cup zucchini, chopped
  • 1 cup lotus root, chopped
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. pepper
  • 1 tsp. smoked paprika
  • 1 tbsp. tomato paste
  • 1 cup pureed tomato
  • 2 cups vegetable stock
  • 1.5 cups precooked lentils (optional)
  • 2 cups okra, chopped
  • 1 tsp chili sauce
  • ¼ cup fresh oregano leaves or a tbsp. dry
  • ¼ cup fresh thyme or a tbsp. dry

Method

  • Heat the coconut oil and fry the onions and garlic till soft, c. 5 minutes
  • Add other vegetables, feel free to substitute for what you have
  • Add spices, tomato paste and tomato puree, stock and lentils
  • Taste and season
  • Add the okra, chili and fresh herbs
  • Let cook for 8-10 minutes
  • Serve on its own or with Carolina gold rice
Creole Okra Stew Video

Lotus Root Curry (Vegan, Dairy Free, Gluten Free)

By , July 18, 2020

‘Whenever you doubt your self-worth, remember the lotus flower. Even though it plunges to life from beneath the mud, it does not allow the dirt that surrounds it to affect its growth or beauty.’

The lotus root flower is so beautiful. It symbolises purity and perfection in both the Hindu and Buddhist philosophies. As the flower grows out of the muddy water, it is thought to be a symbolic reminder to humanity to aspire for an elevated state of awareness. 

The lotus root is delicious and highly nutritious. It is known for its crunchy texture and slightly sweet taste. It can be steamed, braised, stir-fried and deep fried. It is packed with dietary fibre, potassium, iron and vitamins B and C. It is known to boost digestion, regulate blood pressure, the specific B vitamins help to reduce stress, the vitamin C helps with your skin, it helps prevent water retention due to the potassium and natural sodium and it helps with weight loss due to the fibre. 

In the Ayurvedic system the lotus root has an astringent effect on the body and is used to bring down the heat/fire in the body, making it especially good for those with a fiery constitution (Pitta). It is a diuretic (supports the urinary system), emollient (good for skin), antifungal and antipyretic (reduces fever), which is why it is used as a healing food in both the Indian and Chinese medical systems. 

In my series on Instagram this week I made my grandma’s Lotus Root Curry (Bhae ki Sadzi), a Japanese sweet-salty stir-fry and some lotus root chips. I recorded the curry recipe and so thought this would be the best one to publish. Feel free to contact me if you would like the others. 

Ingredients

  • 2 tbsp. oil
  • 1 tbsp. ginger paste
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. coriander powder
  • ½ tsp. cumin powder
  • ½ tsp. turmeric powder
  • 1 tsp. salt
  • ½ tsp chili powder
  • ½ tsp fenugreek powder
  • 1 potato, chopped
  • 2 cups sliced lotus root

Method

  • Heat 2 tbsp. oil, add the ginger and garlic and cook for 30 seconds
  • Add the onion and fry for 5 minutes, add a little water if it starts to stick
  • Add one chopped tomato, mix together
  • Add the coriander, cumin, turmeric, salt and chili powder, mix well
  • Add the fenugreek powder and the potato, mix together
  • Simmer until the potato is cooked through, c.8-10 minutes
  • Add the lotus root and ½ cup water
  • Add 1-2 tbsp of tamarind paste, depending on how sour you like it
  • Cook for 5 minutes
  • Taste and adjust for seasoning
  • Serve on its own or with rice

Tuscan Baked Beans (Vegan, Gluten Free)

By , July 11, 2020

‘Food is memories, it’s travel, it’s medicine’

I decided to make this dish as this year I will miss out in seeing my family in London and Mr B’s family in Italy. This dish is a fusion between the two, creating a bean’s on toast dish, that is based on a rustic soup from Tuscany. 

I love how food can be used for so many soulful activities. It can transport you to another country, to a memory from another time. It can connect you to a person, a lineage, a thousand years of history. It can heal your soul; it can heal your body. 

This dish certainly helped sooth my desire to travel, bringing the UK and Italy right to my living room. What dish soothes your soul?

Ingredients

  • 2 tbsp coconut oil
  • 1 tbsp fennel
  • 1 large shallot, chopped
  • 4 garlic cloves, chopped
  • 1 fresh tomato, chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½-1 tsp. chilli flakes
  • 1 tbsp. smoked paprika
  • 1 can organic tomato puree
  • 1 can white beans, watched well
  • 2 cups spinach, chopped
  • ½ cup fresh basil, chopped
  • 1 tbsp. fresh thyme

Method

  • Warm oil in a deep pan on a medium low heat
  • Add the fennel and stir. Once the fennel starts to sizzle add the shallots and garlic. Cook on a gentle heat for 5 minutes and add ¼ cup of water if it is cooking too quickly 
  • Add the fresh tomato, let cook for 5 minutes
  • Add the can of tomato puree, mix together
  • Add the salt, pepper, chilli flakes and paprika. Mix together.
  • Cook for 10 minutes and adjust for seasoning
  • Add ½ the fresh basil, the white beans. Mix and cook for 5 minutes
  • Add 1 cup water, stir and let cook for 5 minutes to infuse the flavors
  • Add spinach, stir and cook for 5 minutes
  • Add fresh thyme and basil before serving for aromatherapy 
  • Serve as a soup, with pasta or on toasted bread

Quinoa Oat Banana Pancakes (Vegan, Gluten Free)

By , July 4, 2020

‘True patriotism springs from a belief in the dignity of the individual, freedom and equality not only for Americans but for all people on earth’ – Eleanor Roosevelt

To help you have a flipping fantastic 4thof July, I give you my newest and healthiest pancake recipe. 

These are triple protein pancakes with quinoa, chia and oats. They are nice and sweet from a combination of the bananas and a little maple syrup. They are filling and low GI, releasing energy into the blood stream slowly and so keeping you fuller for longer. I didn’t think that cooked quinoa was an ingredient I’d be putting in pancakes, but they dissolve into the batter and no one can tell they are in there. They add a nice density to the pancake that makes it more satisfying than other pancakes that use high GI white flour and might leave you hungry in a few hours. 

Ingredients

  • 2 cups of pre-cooked quinoa
  • 2 cups of oat flour
  • 1 tbsp. baking powder
  • 2 tsp cinnamon 
  • ½ tsp salt
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond milk (more if need to think the mixture)
  • 2 tbsp chia seeds
  • 2 ripe bananas 

Method

  • Soak the chia in enough water so it is just covered. Wait for it to thicken, approximately 5 minutes
  • Add the quinoa, oat flour, baking powder, cinnamon and salt to a blender, mix but don’t blend till you add the wet ingredients
  • Add the vanilla, maple syrup and almond milk. Blend.
  • Add the chia mixture and pulse to combine
  • Add the 2 bananas and blend until pureed into the mixture, i.e. no lumps
  • At this point you want a thick but not stiff batter, like your typical pancake batter. If it is too stiff add more almond milk
  • It may stiffen as you are cooking, due to the chia, add more almond milk, 1 tbsp at a time, at this point if needed
  • Spoon around 2 tbsp for a medium pancake onto a hot pan, use the back of your spoon to spread out to a flat circle, cook until you see bubbles and the top side starts to stiffen
  • Flip and cook the other side for 30 seconds or so
  • Serve with maple syrup for extra sweetness 

Mung Bean and Mushroom Burgers (Vegan, Gluten Free)

By , June 27, 2020

‘Eat clean, stay fit and have a burger to stay sane’ 

This is a healthy, high protein Indian Inspired burger.

I created it for the blended burger contest, which is run by the mushroom council and calls for a unique burger recipe with 25% mushroom content.

I tend to make Burgers/Falafels/Bites a lot for Mr B, as he loves getting his teeth into something. I can tell you, you can tweak recipes here and there and put your own spice mix in, but nothing is completely unique. I normally use chickpea, quinoa and black beans for burgers, but decided to use my favorite bean, the Mung/Moong Bean as I couldn’t find any recipes that used this amazing ingredient in a burger.

It definitely is a little dry, so make sure you make the yogurt and use it as a mayo or dip.

I like this for a burger due to the high protein content, comparable to meat. Mung beans are also high in folate, have iron, magnesium, potassium, zinc and B vitamins. They are a great source of antioxidants, which have been shown to neutralize free radical damage linked to cancer growth. Great properties to have in your burger.

Ingredients

Burgers

  • ¾ cup mung beans, sprouted
  • 4 cups vegetable stock 
  • 150g shiitake mushrooms, chopped
  • 4 tbsp. oil
  • 1 large clove garlic, crushed
  • 1 tsp. salt
  • ½ tsp. cumin powder
  • ½ tsp. coriander powder
  • ½ tsp. garam masala
  • ¼ cup oat flour

Spiced yogurt

  • ½ cup yogurt
  • 1 small garlic clove, crushed
  • ¼ tsp. cumin powder
  • ¼ tsp. coriander powder
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest

Condiments

  • ½ cup tamarind chutney
  • 12 Pickle slices/cucumber slices
  • ½ cup. Alfalfa sprouts

Method

  • Preheat an oven to 350F
  • Grease and line a baking tray
  • Add the sprouted mung beans to a deep pot with the stock and cook until starting to soften, approximately 30-40 minutes
  • Leave the mung beans to drain
  • In the meantime, heat a frying pan to a medium heat and add 2 tablespoons of the oil
  • Add the mushrooms and cook to release any water, 2-3 minutes
  • Add the crushed garlic and stir
  • Add the salt, cumin, coriander and garam masala
  • Mix and cook for another 4-5 minutes
  • Once cooked, there should be no water
  • Add to a bowl, add the mung beans. Mush together keeping some of the bean’s whole for texture
  • Add the oat flour and bring the mixture together. You want to mold the patties in your palm, if the mixture is loose add more oat flour
  • Divide the mixture into 4 and use your palm to mold into patties, flattening slightly as you do so
  • Brush with the remaining 2 tbsp of oil and bake for 20-30 minutes at 350F or until crispy and brown
  • Mix the yogurt with the garlic, lemon juice, cumin, coriander and lemon zest
  • Layer it on the bottom of a plate, lettuce or burger bun
  • Brush the burgers with a generous amount of tamarind chutney, place it on top of the base
  • Add sprouts, cucumbers/pickles and the burger top

Triple protein chocolate quinoa cupcakes (Vegan, Gluten Free)

By , June 20, 2020

‘Words are like ingredients; it only takes a few simple ones to sweeten someone’s day’

Mr B loves these cupcakes, as he can eat them as his breakfast. They are high in protein due to the double quinoa and almond flour. They are high in antioxidants due to the raw cacao, which also has calcium, iron and magnesium. I also sneak a whole zucchini into this recipe, which adds moisture, but you would never know it is there. They are good for breakfast or dessert and are certainly healthier than your typical bowl of cereal.

This was one of the recipes in my Quinoa series on Instagram. As well as the cupcakes I made Quinoa Salad, Quinoa Pancakes, Quinoa Chilli and Quinoa Fritters. All of which of course I will publish over time. If you are not on Instagram and want any of these recipes quicker, just contact me on [email protected]

Quinoa is an amazing substitute to grains. It was worshiped by the Aztecs due to its quality of being a complete protein, due to containing all essential amino acids, unusual in plant-based proteins. It is gluten free, has high fibre and a low Glycemic Index, so releases energy slowly into the body. It is a good source of calcium, magnesium and zinc. It acts as a prebiotic that feeds your micro flora (good bacteria). It comes in many colours and forms, including flour and cereal making it a highly versatile ingredient to use in recipes.

Ingredients

  • 1 cup quinoa flour
  • ½ cup almond flour
  • ½ cup raw cacao
  • 1 tsp. baking powder
  • ½ tsp cardamom
  • ¼ tsp. salt
  • ½ cup melted, coconut oil
  • ½ cup coconut sugar
  • ½ cup almond milk (sweetened or unsweetened)
  • 1 tsp. vanilla extract
  • 1 cup shredded zucchini 
  • ½ cup vegan/carob chocolate chips, reserve a few for the top
  • ¼ cup puffed quinoa

Method

  • Preheat an oven to 400F and prepare a cupcake tray
  • In a bowl mix the quinoa flour, almond flour, raw cacao, baking powder, cardamom and salt
  • In a separate bowl, whisk together the sugar, milk, coconut oil and vanilla extract
  • Add the wet to the dry ingredients and mix with a spoon
  • The mixture will stiffen up but don’t add more milk at this point
  • Grate the zucchini and squeeze out the excess water, add to the mixture
  • Mix and the batter should loosen up, if it doesn’t add more almond milk, one tablespoon at a time
  • Stir in the chocolate chips
  • Spoon the batter into the cupcake sleeves and top with some puffed quinoa and extra chocolate chips
  • Bake for around 20 minutes, or until you can insert a toothpick and it comes out clean
  • Let cool before serving
Quinoa Cupcakes YouTube Video
Other Quinoa Recipes I made this week

Turmeric Ginger Broth

By , June 14, 2020

‘Soup is a cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as a five o’clock cup of tea or the cocktail hour’. 

When there is a lot of pressure building in the atmosphere, you can feel it in your body. It builds up like a crescendo and then with an almighty crash it breaks…and there is something different, something clearer, something better that comes afterwards.

The weather of late has been like this, you feel the unbearable humidity build, giving rise to a billowy thunder clouds, rolling in and soaking the parched earth with relentless rain. After the rain it can get chilly and damp, until you find the warmth again, this time with less pressure, a streaming sun and even a rainbow if you are lucky. This type of weather reminds me of the monsoon rains in Africa, which is where we would often go on school break. It is at these times, when there is a chill in your bones that a wholesome broth will revive you and comfort you all within the first bowl. 

This broth is great for your immunity, with turmeric, ginger and garlic, as well as great for detoxification with the cumin and coriander. I eat it as a broth on its own, add noodles and veggies for something more substantial. Mr B doesn’t like broth, so I’ll use it as a stock for pasta, rice or quinoa to add a little extra nutrition without him noticing.

I have given you two recipes, one which will save you time and give you a lighter broth and one which will take a little longer, which will give you more depth in flavour. Both are beautiful, fragrant and will bring warmth to your soul.

Ingredients

10-minute recipe

  • 4 turmeric and ginger tea bags (Rishi Tea is great for this)
  • 3 cups water
  • 1 tsp. rock salt
  • ½ cup coconut milk
  • 1 tbsp. lime juice

30-minute recipe

  • 2 tsp. oil
  • 1 onion, diced
  • 1-inch ginger, grated
  • 3 cloves garlic, grated
  • 3 tsp. turmeric, grated or 2 tsp. powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. salt
  • 2 cups water
  • 2 cups vegetable stock

Method 1

  • Bring the water to a boil, take off the water and steep the teabags for 5-8 minutes till deeply golden
  • Add the coconut milk, lime and salt
  • Bring to a simmer, taste and adjust for seasoning

Method 2

  • Heat the oil in a pan at a medium-low heat
  • Add the onions and gently cook until translucent
  • Add a little water if you need to stop them sticking to the pan
  • Add the ginger and garlic and turmeric, fry to release flavors, 2 minutes
  • Add the cumin, coriander and salt. Fry for one minute
  • Add the water and stock
  • Bring to a boil and then down to a simmer
  • Taste. If you want it lighter take it off the heat now, if you want a more intense flavor let it simmer and reduce

Cherry Crumble Bars (Vegan, Gluten Free)

By , June 6, 2020

‘Cherries are the luckiest fruits of all, they are never far away from the one they love’

Isn’t it funny how cherries come in pairs. It’s is such a cute feature of this fruit. They also have a dichotomy as they can be sweet or tart depending on the type. They originate from both southwestern Asia and southeast Europe according to Harold McGee’s the science of the kitchen. 

The health benefits of cherries are numerous, they are deeply concentrated in phenolic antioxidants, which appear capable of helping us fight cancer by preventing oxidative damage to DNA in health cells, by preventing the body from forming its own DNA damaging chemicals, and by inhibiting the growth of already cancerous cells. They have also been said to help with inflammation and help your skin both from the inside and if applied on the outside, as a facial toner.

This crumble is a great vehicle for the cherries, it is gluten free due to the oats. The cherry filling is so delicious, it is worth making a double batch and using it to top your pancakes, mix into your yogurt or eat out of the jar (shhh…don’t tell Mr B)!

Ingredients

Crumble

  • 1.5 cups oat flour
  • 1 cup rolled oats
  • ¼ tsp. GF baking powder
  • ¼ tsp. salt
  • ½ cup coconut sugar
  • ½ tsp. ground cinnamon
  • ½ cup vegan butter, melted
  • 2 tsp. vanilla extract
  • ¼ tsp. almond extract

Cherry Compote

  • 2.5 cups frozen cherries 
  • 3 tbsp. maple syrup
  • ¼ tsp. almond extract
  • ¼ tsp, salt
  • 1 tbsp. cornstarch

Method

  • Preheat an oven to 350F
  • Grease and line a baking pan, 8 * 4 inches
  • In a bowl, mix the oat flour, oats, salt, cinnamon, sugar and baking powder
  • Next add the wet ingredients, melted butter, vanilla and almond extract
  • Mix well, until all the ingredients are evenly distributed and start to come together
  • Use just over half of the mixture to create the bottom layer, by placing it in the baking tin and pushing down. Try and get an even layer.
  • To make the filling, add the cherries, maple syrup, almond extract, salt and cornstarch and mix well
  • Bring to a simmer, keeping the heat low. Keep stirring so it doesn’t catch on the bottom
  • As the cherries start to break down push them gently with the back of a spoon, so as to help the mix go from whole cherries to a compote
  • After approximately 5 minutes, it should be ready
  • Pour into the tin on top of the first layer of crumble, you may not need all of it, reserve excess for pancakes or to top yogurt
  • Add the remaining crumble to the top, distribute evenly and press down
  • Pop in the oven for 30 minutes, or until it starts to brown
  • Let cool before slicing
Cherry Crumble Bars

Spring-time Lasagne (Vegan, Gluten Free)

By , May 30, 2020

‘Nature gives to every time and season some beauties of its own’.

This is a wonderfully light, refreshing raw lasagne. I like to eat this in the spring and summer months when it is a little warmer, as the zucchini layer instead of pasta brings a cooling element that is perfect for this time of year. I prefer to save the traditional cooked lasagne for the winter months, to warm me up from the inside out. 

There may look like there are a lot of elements here, but even if you make one, you’ll be happy, as the pesto, marinara and ricotta are incredible on their own. You can skip the herb oil, unless you have people coming around or feel like experimenting. 

My Italian Mr B loves this version for its intensity in flavour and yet its lightness on the palate, remarking that it resembles a dichotomy seen also in the Italian culture, with the art of living the ‘dolce vita’ being centred around ‘Il dolce far niente’, the art of doing nothing (our equivalent of stopping to smell the flowers) in contrast to the intensity of the people.   

Ingredients (Yields 6)

Pistachio Pesto

  •  100g Basil
  • 50g Spinach
  • 175g Pistachios 
  • ½ Lemon, zested 
  • 1 Lemon, juiced
  • 5g Salt
  • 225g Olive oil

Marinara

  •  200g Sun dried tomatoes, previously soaked
  • 200g Roma tomato, roughly chopped
  • 12g Basil
  • 1 Shallot, diced
  • 150g Red bell pepper, roughly chopped
  • 60g Olive oil
  • 20g Lemon juice
  • 2Tbsp Agave
  • 7g Salt

Ricotta

  • 250g cashew nuts, previously soaked 
  • 80g Water
  • 55g Nutritional yeast
  • 1 Lemon, zested and juiced
  • 1Tbsp Olive oil
  • 4g Salt

Herb oil

  • 60g Parsley
  • 25g Basil
  • 30g Spinach
  • 450g Olive oil

To assemble

  • 2 Zucchini, medium size, approx. 6-inches
  • 1 Large Unripe (not squishy) Tomato, medium size
  • Herb oil 
  • Pistachio pesto
  • Sun dried tomato marinara
  • Macadamia ricotta
  • Salt 
  • Pepper

Method

  • Make all the components separately using a blender
  • For the pesto, add the basil, spinach, pistachio, lemon and salt to the blender and pulse until broken down.  Next, with the blender on, drizzle in olive oil until fully incorporated.  Transfer pesto to a bowl and reserve.
  • For the marinara, in a blender, puree sun dried tomatoes. Add all remaining ingredients into the blender and puree until smooth. Fold in the sundried tomato puree and reserve.
  • For the ricotta, blend the cashew, water, and salt together until a mostly smooth consistency is reached. Add nutritional yeast, lemon juice, lemon zest and olive oil. Pulse to combine. Transfer ricotta to a container and refrigerate.
  • For the herb oil, blend herbs with olive oil and salt until smooth. Pass through a fine mesh strainer and reserve the oil.

To assemble

  • Trim the top and bottom from the zucchini. Cut a 3-inch log from the zucchini. Working longways, shave nine pieces from the zucchini about 2 mm thick on a mandoline or using a knife. They should be roughly the same size
  • Divide into groups of three. These will serve as your lasagna “noodles.”
  • Season zucchini with salt and pepper and a drizzle of herb oil.
  • Cut two thick slices from the part of your tomato that most closely resembles the size of your lasagna layers. Cut wedges from the remaining tomato for garnish. Season the tomato with a bit of salt and pepper.
  • Place the base layer of zucchini directly on to a plate. Spoon a large dollop of marinara on to the zucchini. Spoon a large dollop of ricotta on to the marinara and a large dollop of pesto on the ricotta. Situate the tomato on top of the sauces.
  • Place the next set of zucchini over the tomato and repeat the directions for the sauces. Top the sauces with the second slice of tomato.
  • Place the last set of zucchini over the tomato. Garnish the zucchini with a bit of each sauce, tomato wedges, salt pepper, and a sprig of basil. Drizzle herb oil directly on to the plate around the lasagna.