2 medium sized summer squash OR zucchini , cut into wide strips that are roughly ¼ inch thick (sliced lengthwise)*
sea salt, a few sprinkles
freshly ground black pepper
2 portobello mushrooms, gills scooped out with a spoon, sliced into ½ inch thick strips
2 cups crimini (or white) mushrooms, sliced
1 medium zucchini, cut into ¼ inch thick rounds
1 leek, the bottom white part only, sliced into ¼ inch rounds
2 garlic cloves, peeled and minced
1 bunch of swiss chard, de-stemmed and roughly chopped
1 cup cashews
juice of 1 lemon
1 heaping tablespoon miso paste
1 teaspoon garlic granules
1-2 teaspoons sea salt
*To make the noodles, we like using a knife to slice the squash since these are being steamed, and need to be slightly thicker than if you were to use a vegetable peeler. If you do use a vegetable peeler or mandoline, be careful when moving the papery-thin noodles, since steaming will make them very delicate and they’ll tear easily.
- Preheat oven to 350.
- Place the long summer squash slices into a bowl and toss with a fair amount of sea salt and black pepper, enough to coat.
- Transfer to a saute pan with a ¼ cup of water.
- Cover the pan and gently steam until just tender (when you can lightly pierce with a fork). Remove from heat and allow to cool to room temperature, uncovered.
- In another saute pan, melt a tablespoon of coconut oil over medium high heat.
- Add the leeks and cook for 2-3 minutes before adding the sliced mushrooms and zucchini.
- Cook for an additional 3-4 minutes then add the garlic and chard.
- Use tongs to gently swirl in the pan so the chard wilts without browning.
- Season with sea salt (to taste) and set aside.
- For the sauce, place the cashews in a high speed blender with the other sauce ingredients (lemon juice, miso, garlic powder, and sea salt).
- Slowly drizzle in up to ½ cup of water as needed to create a smooth, creamy, cheese-like sauce. It’s best to keep it on the thicker side so it stays put between the layers when baking.
- Use a medium (a square 8×8 works well) sized pan (anything you’d normally make lasagna in).
- Now create your layers.
- Spread a small amount of sauce on the bottom of the pan.
- Lay out a layer of long steamed squash pieces, side by side.
- Spread some cashew cheese sauce over those pieces as consistent as you can and thick as you like.
- Sprinkle the vegetable mixture over the cheese layer.
- Add another layer of cashew cheese.
- Repeat until all the ingredients are used up. There’s really no wrong way, some people layer the long squash “noodles” first, it’s up to you really; any way you do it will turn out delicious!
To finish: bake in the oven for 30 minutes, check for cashew cheese browning on the top, and all layers softening and melting together. Let it cool a tiny bit, until you can slice it with a sharp knife (serrated steak knives often work best for this) into squares and then lift onto plates with a spatula. Don’t be alarmed if it falls apart a bit. . .it’ll still taste incredible!