Lasagna Hurricane

Courtesy of Gail Lanier and


2 cup almonds, soaked 12-48 hours with skin removed
1 1/2 cup sunflower seeds, soaked and rinsed
3 stalks celery
2 carrots
1 cup fresh basil
1 tbs Bragg Liquid Aminos
1-2 cloves garlic

1 1/2 cup sun-dried tomatoes, soaked 1 hour
1 cup fresh basil
1 clove garlic


To make the Base:
Process all ingredients through a Champion Juicer using the solid plate or a food processor using the 's' blade. In a glass rectangular dish, spread the base and pat lightly.

To make Topping:
Process sun-dried tomatoes in a blender with a little soak water and blend until the consistency of icing. Add basil and garlic; blend to make a spread. Spread topping onto base and garnish with fresh parsley.

Gail's comments:
I made a half receipe. I found that the quantities recommended in the recipe didn't give me enough sauce. I would use more sun-dried tomatoes, fresh basil and garlic. Also, when I made this, I added some green bell pepper and mushrooms on top and also some sunflower seed cheese. It was delicious!

See other recipes submitted by Chet Day