Raw Lasagna

Absolutely delicious and easy to make! Trust me.

'Lasagna' part:

- 1 zucchini

- 1 tomato

- 3 tbsp of olive oil

- pinch of salt

- Italian herbs mix

Slice zucchini and tomato and let it soak in the olive oil and spices for at least 10 min.

'Ricotta cheese':

- half a cup of cashews or pine nuts

- 1 tsp of nutritional yeast

- 2 tbsp of olive oil

- half a lemon (juice it)

- 2 tbsp of water

Soak nuts for at least 30 min, drain the water. Blend all ingredients together in the food processor until very smooth.

Tomato sauce:

- half a cup of sun-dried tomatoes

- half a tomato

- small glove of garlic (optional)

- 3 tbsp of olive oil

- pinch of salt

Soak sun-dried tomatoes for at least 30 min, drain the water. Blend with tomato, garlic, olive oil and salt.

Pesto sauce:

- bunch of fresh basil

- 5 cashews

- 3 tsp of olive oil

- pinch of salt

Mix all together in the food processor.

How to:

Make layers out of zucchinis and tomatoes by placing them next to each other and spread the 'cheese', tomato sauce and pesto between them. Decorate with fresh basil.

Cream of broccoli

Vegan cream of broccoli soup made in no time:)

- 1 large broccoli

- ginger

- 3 tbsp of coconut oil

- half a cup of almond milk

- salt/ pepper

- fresh dill

Boil cut broccoli with ginger and salt in small amount of water. Once soft blend in the Vitamix or use hand blender. Add coconut oil, almond milk, extra salt if needed and pepper. Ganish with fresh dill. Enjoy!

Roti- Indian flatbread

Gluten-free, wheat-free, vegan Indian flat-bread made by Philip Fraser! :)

- half a cup of millet flour

- 1/4 cup of ragi flour

- half a cup of moong flour

- half a cup of water

- pinch of salt

Form a dough and add some water if necessary Heat the pan on medium with coconut oil. Roll-out the dough in the circle first, then make it flat and place on the hot pan. Once lightly brown on one side, flit-it over. Serve with some coconut oil or ghee (if you are ok with dairy) and jaggery or cashew 'cheese'.