This is a combination of three different recipes and a few little tweaks of my own. I’m sure you’re looking at the ingredient list and thinking this is a massive undertaking… It’s not. It certainly isn’t a quick little dinner but its not nearly as bad is it may appear. Plan to make this dish. Do all of your shopping. The process will be smooth and the results will be delicious.
- 1 clove garlic
- 1 cup sun-dried tomatoes, softened
- 1/4 cup olive oil
- 1/2 lemon, juice from
- 4 dates, soaked until soft and pitted
- 2 tablespoons water (if needed)
- 1 teaspoon italian spices
With food processor running, drop garlic in and chop fine.
Add remaining ingredients. Process until smooth.
- 1 cups macadamias, soaked 4 hours or more
- ½ cup pine nuts
- 1 tablespoons lemon juice
- 1 tablespoons nutritional yeast
- ½ yellow pepper
- 1 tablespoons fresh parsley
- ½ tablespoon fresh thyme
- ½ teaspoon salt
- ¼ cup water as needed
Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
- 3 cups torn spinach
- 2 tablespoons dried oregano
- 1 tablespoons olive oil
- ¼ teaspoon salt
Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
Walnut Sage “Sausage”
- 1 cups walnuts, soaked for at least 6 hours in fridge, drained and rinsed
- ½ teaspoon sage
- ½ teaspoon thyme
- ½ teaspoon fresh rosemary, chopped fine
- 1 tablespoons nama shoyu
- Himalayan salt and pepper to taste
1-2 medium zucchini, cut lengthwise and marinated in 1/2 tablespoon of salt and 1 tablespoons olive oil for 10 minutes. Pinch black pepper
1) Line the base of your dish with a layer of the zucchini strips that slightly overlap.
2) On top of this put down a layer of the cheese, then tomato sauce, then walnut sausage and finally the spinach on top.
3) Finish this with another layer of slightly overlapping zucchini strips.
4) Repeat step 2 and top with spinach and any remaining walnut sausage.