Preparation time: 40+ min
sunflower seed spread
marinated brown portobello mushrooms
3 medium zucchini
For sunflower seed spread
2 cups sunflower seeds
lemon juice of 1 organic lemon
1/2 clove of fresh garlic
Soak the sunflower seeds for one hour. Drain them, add to a blender and add the rest of the ingredients. Blend until smooth and put into a bigger bowl.
For tomato salsa
150 g cherry tomatoes
yellow bell pepper
bunch of fresh basil and oregano
chopped white and green parts of spring onion
Dice the tomatoes and chop the herbs and spring onion. Season and mix well. Add salsa to the sunflower seed spread.
For marinated portobello mushrooms
200 g brown portobello mushrooms
Thinly slice the mushrooms and sprinkle them gently with tamari and good quality balsamic vinegar. Marinate them until they release the juices. Gently drain them and add them to the sunflower seed spread and salsa. Mix well and if needed, add more spices.
Thinly cut the zucchini lengthwise with a mandoline slicer. Coat a smaller rectangular baking tray with a transparent film, place two layers of zucchini on top, then spread the cream you made with sunflower seed spread, tomatoes, herbs, and marinated mushrooms on top. Place another two layers of zucchini on top of that, and so on until you run out of the ingredients. The final layer should be zucchini. Then place the pan, until serving (for at least one hour), into the fridge.
For lentil salad
200 g cherry tomatoes
1/2 cup black lentils
1 young beetroot
salt and pepper
Halve the cherry tomatoes and dehydrate them in a dehydrator at 46°C for at least 8 hours. Keep them juicy inside. You can also make tomatoes in the oven. Bake them at 100°C until they are half done, for about an hour. Cook the lentils and let them cool. Cut the young beetroot into strips, add it to the lentils together with half-dried tomatoes and season to taste.
Neatly slice the lasagna and serve with the lentil salad.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.