Mimi Kirk prepares Raw Vegan Lasagna on Supreme Master TV Part 1 of 2

cashews

🥗Healthier: soaked sunflower seeds

💰Cheaper: tofu

Sunflower seeds are lower in calories and provide a similar creamy texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast is often less expensive and has a similar flavor.

Welcome to my kitchen, I'm Mimi Kirk.

Introduce the ingredients for the raw lasagna, including nut cheese made with cashews, heirloom tomatoes, sun-dried tomatoes, pesto made with walnuts and pine nuts, capers, raw olives, marinated portabello mushrooms, and zucchini.

Peel the zucchini and slice it using a mandolin to create thin strips that resemble lasagna noodles. Show how to use the mandolin safely with a holder.

Salt the zucchini strips and place them in a bowl to release moisture. Mention that they can be left overnight to dry.

Introduce Irish Moss, explaining its use in creating a gelatinous consistency for the cheese. Show the soaking process and how it becomes jelly-like.

Soak 1 cup of cashews for the cheese. Blend the soaked cashews with water, lemon juice, probiotics, and salt until smooth. Adjust water for desired consistency.

Strain the blended cheese mixture using cheesecloth over a bowl to catch drippings. Weigh it down and let it sit for 24 hours to ferment at room temperature.

Prepare the pesto by blending garlic, walnuts, and pine nuts in a food processor. Mention that more garlic can be added if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens