Vegan Lasagna with Chef Matthew Kenney – Alibi, SYDNEY

US-celebrity chef Matthew Kenney’s 100% plant-based vegan restaurant in Sydney adds a little cool to the already very energetic Ovolo Woolloomooloo Hotel.

Heirloom Tomato and zucchini lasagna with sun-dried tomato marinara, macadamia ricotta and pistachio pesto.

 

Vegan Lasagna with Chef Matthew Kenney - Alibi, SYDNEY
 
Author:
Recipe Type: Main
Ingredients
Lasagna
  • 3 medium Zucchini
  • 4 Heirloom Tomatoes
  • Olive oil for brushing
  • Sea salt
  • Thyme for sprinkling
  • Oregano for sprinkling
  • Basil leaves to garnish
Pistachio Pesto
  • ½ cup Pistachio
  • 1 teaspoon Salt
  • 2 cups Spinach
  • ½ cup iced water
  • 2 cups Basil
  • ½ cup Olive Oil or more
Marinara Sauce
  • 2 cups Roma tomatoes, roughly chopped
  • 2 cups sun-dried tomatoes, soaked
  • ½ cups basil leaves
  • ½ cup olive oil
  • ¼ cup lemon juice
  • ½ tablespoons fresh thyme
  • 1 tablespoons agave
  • 1 teaspoon salt
  • ½ teaspoon chilli flakes
Macadamia Ricotta
  • 2 cups Macadamias, soaked
  • 1 cups Water
  • 2 Tablespoon Nutritional Yeast
  • 2 Tablespoons Lemon Juice
  • ½ of a Lemons Zest
  • 1 teaspoon Salt
Instructions
Pistachio Pesto
  1. Combine pistachio and salt in food processor and blend until almost a powder. Add spinach and ice water, pulse until combined. Add basil and pulse until combined. Let run shortly and stream in olive oil.
Marinara Sauce
  1. Add Roma Tomatoes to food processor and pulse until broken down. Combine all remaining ingredients in food processor, puree until smooth
Macadamia Ricotta
  1. Combine everything in a food processor until completely smooth and chill in refrigerator.
To make the lasagna:
  1. Using a mandeline shave zucchini lengthwise into very thin slices, then cut in 3 ½ inch length. Brush the zucchini lightly with olive oil season with sea salt and fresh thyme and oregano. Cut the tomatoes in half, and each half into thin slices. Spoon dollops of tomato sauce, ricotta and pesto, using 1/33 of each. On top of 3 pieces of seasoned zucchini laid out in a square repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, garnish with basil.

 

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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