Vegan "Lasagna" Stacks
Grilled eggplant, fresh tomato and squash are layered with pesto, tomato sauce and vegan cashew cheese. Whether you're vegan or not, give this summer recipe a try -- it's delicious!!
INSTRUCTIONS
This recipe seems long, but it's mostly just re-using a blender or food processor for the sauces. It's not as time-consuming as it looks, we promise. Place the cashews and water into the food processor or blender. Blend until smooth. Season with salt and pepper. Place in a small bowl. Rinse the food processor, then make the Pistachio Pesto.
Blend pistachios, basil, garlic and olive oil. Season with salt and pepper and adjust to taste. Place in a small bowl, then make the tomato sauce.
Place all the sauce ingredients (canned tomatoes through oregano) into the food processor or blender and pulse a few times until combined. Season with salt and pepper.
Heat up the grill or turn on the broiler. Brush the eggplant slices with olive oil and sprinkle with salt and pepper. Grill or broil for 4 minutes per side, or until the eggplant starts to turn brown.
Slice the tomatoes and squash as indicated. Start with an eggplant layer, then the cashew cheese, then a tomato. Spread some pesto on the tomato slice, then add the squash layer. Add some tomato sauce, then repeat with the remaining vegetable and sauce layers one more time. On the last layer, spread all three sauces and garnish with basil.
Dig in! (We recommend using steak knives for this dish).
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