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Extract from The Chakra Kitchen • By Sarah Wilkinson • Published by CICO Books

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
4

The Chakra Kitchen
A vibrant Mediterranean chakra delight
In a chakra-based recipe book, I just had to add this colorful raw vegan classic with nut “cheese” and Mediterranean flavors. A dish full of nutrients from carotenoid antioxidant-rich tomatoes and spinach to immune-boosting avocados, this is a perfect overall support to the chakra system.
SERVES 4

SPECIAL EQUIPMENT
mandolin

It is best to prepare all the layers of the lasagne before assembling on 4 individual plates.

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© 2018 Sarah Wilkinson / CICO Books · Reproduced with permission.
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  • Step 1

    Begin with the zucchini/courgettes. Remove the ends, then slice thinly using a mandolin. Place in a dish. Mix the olive oil with the salt and oregano, pour over the zucchini/courgettes, and leave to infuse for about 10 minutes while you prepare the remaining layers.

  • Step 2

    Prepare the tomato layer by processing all the ingredients together until combined, then set aside in a small bowl.

  • Step 3

    Repeat with the spinach and avocado layer, and also the nut cheese layer, processing the ingredients together and setting aside in separate bowls.
    Assemble on four individual serving plates. Begin with a layer of three overlapping slices of zucchini/courgette, using paper towels to remove any excess oil. Follow with a thin layer of the tomato mixture, followed by the spinach and avocado, and finally the nut cheese. Repeat all four layers, then finish with a layer of zucchini/courgette.

  • Step 4

    Garnish with sprigs of basil, a scattering of pine nuts, and a small pot of mixed olives on the side.

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