Ingredients

1 cup unsalted cashews soaked for 30 minutes in warm water

½ cup almond milk

¼ cup basil leaves

2 garlic cloves

2 teaspoons Shiro Miso

1 large egg or Flaxseed egg *

a little leftover cooked veg.(optional)

1-2 cups pasta sauce

1-2 large zucchini or a few slices of Chinese cabbage

Method

1. Soak cashews in warm water and set aside.
2. Preheat oven to 200 C. Oil a sheet of natural baking paper with oil and set aside.
3. Slice the zucchini into 3 mm thin slices. Lay zucchini onto an oiled sheet and roast in the oven 10 minutes. Remove and set aside for 5 minutes before moving.
4. If using cabbage, drop into boiling water for 1 minute and drain and cool.
5. Meanwhile, drain cashews, and put in a food processor with the rest of the ingredients Blend till lightly cracked.
6. Spread some of the pasta sauce into an oiled casserole dish.
7. Lay a strip of zucchini or cabbage and spread about 1-2 tablespoons of the cashew mixture over each individual strip.
8. Roll up and top with a teaspoon of the pasta sauce.
9. Bake uncovered 15-20 minutes or until set. Serve topped with any ferment of your choice.

• To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and set aside for 15 minutes to set up and thicken.