This past weekend the hubby and I started working on a documentary film with Blue Star Contemporary Art Center and an Icelandic Artist by the name of Gudjon Bjarnason. Gudjon just happened to know Jónsi Birgisson who I blogged about last Monday. I had mentioned in the post that Jónsi and his partner Alex made a series of videos back in 2009 demonstrating their recipes. I wanted to share this one with you today. It’s so cute how they keep correcting each other on the measurements of the ingredients. This video makes me wish I had a vegetable garden and an adorable bunny to hop around and munch on cilantro.

• 1 large zucchini
• 1 tsp salt

Pesto

• 2 cloves of garlic
• 2 cups of basil
• 1 tsp salt
• 8 tbsp olive oil
• 1 or 2 cups of pine nuts

Tomato Sauce

• 6 large tomatoes
• 10 sun-dried tomatoes
• 1 date
• 1 tsp salt
• basil to taste
• olive oil to taste
• 1/4 tsp cayenne pepper
• oregano to taste
• juice of one lemon

Macadamia Cheese

• 2 cups macadamia nuts
• 1 tbsp nutritional yeast
• 2 cloves garlic
• 1 1/2 tsp salt
• juice of one lemon

Cut the zucchini into thin strips, add salt and let sit for 30 minutes to remove bitterness. Blend together the garlic, basil, salt and olive oil for the pesto sauce. Add in the pine nuts and blend on low to retain crunch. For the tomato sauce, scoop out the “brains” of the tomatoes and blend together all the ingredients listed. Don’t over blend to retain thickness. Blend the ingredients listed for the macadamia cheese. Rinse the sliced zucchini in water and lay the slices on dry towel to strain. Place a layer of the zucchini in the bottom of a lasagna pan. Add the pesto on top of the zucchini and then add the tomato sauce. Add an additional layer of zucchini, then add the macadamia cheese. Top with tomato slices and serve!

We normally make a Vegan Lasagna with polenta, but we hope to try this recipe soon and share our results!

xo angie