I get lost in my food. By that I mean almost every time I eat, I become so raptured in the flavors, colors and textures that I forget where and who I am. When I am done with my feeding frenzy (no self-control), I usually have questions such as, “What just happened!?” “How!?” What!?” “Where am I!?” “What is this!?” “Was that real!?” and so on and so forth. I love my food, and I think my food loves me too. I cannot imagine NOT being stoked out of my mind every time I eat! I need to a) know that the food is good for me and b) know it’s gonna taste amazing—otherwise it ain’t goin’ down. I see myself as being in a relationship with the food I choose to eat … since we are going to change each other forever, right down to the molecular level. This lasagna gets me stoked. —EvE
SERVES 3 OR 4
VEGGIES
1 zucchini
5 tomatoes
Olive oil, Himalayan salt, black pepper and coriander (to your taste)
CASHEW HERB CHEESE
1 cup (110 g) cashews
1 tsp lemon juice
1 tsp dried dill
¼ cup (60 ml) water, more or less, as needed
Dash of ground turmeric, paprika and ground coriander
½ tsp Himalayan salt
1 clove garlic
1 cup (40 g) spinach
Cilantro and ground coriander, for serving
FOR THE VEGGIES
Slice the zuke into thin strips on a mandoline and chop the tomatoes. Rub them in oil and spices, and put them in the dehydrator for 1 to 3 hours, or in the oven at the lowest temperature.
FOR THE CASHEW HERB CHEESE
Blend everything until smooth and very thick.
Layer slices of the tomato, zucchini and spinach with the cheese. Sprinkle with cilantro and coriander. Chomp.
*SEE PHOTO INSERT