{raw food recipe} 10-minute Lasagna Bites

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in Raw Food Recipe

Lasagna BitesMaking any type of nut milk? You might wonder what to do with the leftover pulp from separating the liquid from the fiber. (Which, just as a side note, even if a recipe calls for you to do that, it may or may not actually be necessary! You might like everything together, which I sometimes do when I’m feeling lazy…)

BUT for those times when you do separate them, this recipe is FABULOUS. One thing to note: If you have sweet pulp because you used sweeteners in your nut-milk, this may not work as well! It is PERFECT to add any vanilla or sweetener AFTER having strained, so you can use your pulp for a sweet OR savory (like this one) recipe.

FILLING INGREDIENTS

  • 1 cup nut fiber/pulp
  • 1/4 cup fresh savory herbs (like basil, oregano, parsley)
  • 1 Tbsp olive oil
  • 1/4 tsp salt or to taste

FILLING INSTRUCTIONS: Chop up the herbs first, then either food process all together or mix well in a bowl if your herbs are well chopped. Taste test to see if you would like to add more salt. (I don’t use much salt, so you may find that more is needed for your taste buds!)

PARMESAN INGREDIENTS

  • 1/2 cup cashews (DRY!)
  • 1 clove garlic, minced
  • 1/4 tsp salt or to taste

PARMESAN INSTRUCTIONS: Grind in small coffee grinder or spice mill until the liquid from the garlic has pulled everything together nicely.

WRAPS: 2 zucchinis, cut into 1/8-1/4-inch lengthwise strips in a mandoline

OPTIONAL FILLING: A marinara makes for a lovely addition to this, although I find I am happy without it too.

ASSEMBLY

  • Set your zucchini slice out flat, vertically. Add about 2 tsp of the filling in a clump about 1/3 of the way up from the bottom.
  • Wrap the bottom part of zucchini up over the filling, then roll to the top.
  • Repeat until all of your zucchini slices are gone. To keep the roll-ups from opening, as you arrange them on the plate, make sure that the open part is up against something else like in the picture.
  • Top with parmesan, salt, and cracked black pepper to taste.

EXTRA NOTES AND TIPS

  • Have the parmesan already ready for next time OR make plenty of extra for whatever else you’d like to enjoy it with. When I make this recipe, I rarely have to think about that because we almost always have some in the fridge! The parmesan will easily store in the fridge for a full week.
  • This will store in the fridge for 1-2 days.
  • It’s also great to have things like a raw marinara on hand. SO, for example, if you make pasta (as in the raw zucchini kind, not the gluten-filled processed kind!) and a fresh, raw marinara, make a touch extra to have on hand for a day or two. It’s all about building habits to make it all easy!

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