
Dispositivos y accesorios
Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)
Prep. 10min
Total 4h 20min
6 portions
Ingredientes
Macadamia Ricotta
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raw macadamia nuts (see Tip)9 oz
-
water to soak
-
lemon1
-
ice cubes3 oz
-
nutritional yeast2 tbsp
-
salt (opcional) (see Tip)1 tsp
-
extra virgin olive oil½ oz
Pistachio Pesto
-
lemon1
-
salt1 tsp
-
pistachio nuts, unsalted shelled6 oz
-
fresh basil leaves only3 ½ oz
-
fresh spinach leaves2 oz
-
extra virgin olive oil8 oz
Sun-Dried Tomato Pesto
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sun-dried tomatoes7 oz
-
Roma tomatoes halved7 oz
-
fresh basil leaves only½ oz
-
shallot halved1
-
red bell pepper cut into pieces5 oz
-
extra virgin olive oil2 oz
-
lemon juice½ oz
-
agave1 oz
-
salt1 tsp
Herb Oil
-
fresh parsley, leaves only1 oz
-
fresh basil leaves only½ oz
-
fresh spinach leaves½ oz
-
extra virgin olive oil8 oz
Assembly
-
zucchini (approx. 6 in. long)8 oz
-
salt to season
-
ground black pepper to season
-
heirloom tomatoes (medium-sized)3
-
fresh basil e.g. petite Italian basil
Inf. nutricional por 1 portion
Calorías
1395.6 kcal /
5839 kJ
Proteína
19 g
Grasa
133.2 g
Carbohidratos
46.8 g
Fibra
14.9 g
Grasas saturadas
20.4 g
Sodio
1271.9 mg
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Elevated Plant-Based Cuisine by Matthew Kenney
15 Recetas
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