magstultz
raw lasagna
it was even better than i thought it might be
recipe:
LASAGNA
For the noodles:
1 large-ish zuchinni (cut into thin wide strips with a vegetable peeler or mandoline, or spiroolina curly cut)
sprinkle celtic sea salt
Veggie Filling:
1/4 red bell pepper (finely chopped)
1/4 yellow bell pepper (finely chopped)
1/2 small red onion (finely chopped)
3-4 nice sized shiitake mushrooms (stems removed and cut into thin strips)
1/4 cup olive oil
1 Tablespoon nama shoyu
1 cup tightly packed baby spinach leaves
For the cheese:
1 cup cashews (soaked and rinsed)
1/4 cup fresh parsley leaves
1/2 lemon – juice and some pulp
1 Tablespoon nutritional yeast (not a raw product) - optional
MARINARA SAUCE:
1 1/2 cups tomatoes
7 sun-dried tomatoes, soaked
1/4 cup (-) olive oil
2 cloves garlic
1 date, pitted and soaked
2 Tablespoons parsley
really tiny pinch - teaspoon cayenne (to taste)
pinch teaspoon sea salt
Could also use some basil leaves
Place all ingredients in a food processor and blend until smooth.
Sprinkle the salt on the zuchinni and mix around with hands – leave to soften in bowl.
Add the olive oil and nama shoyu to the peppers, onion and mushroom mix and leave to marinade in shallow bowl.
Make the cheese by mixing those ingredients in a food processor with an S blade until a smooth cheesy consistency is achieved.
Make the marinara sauce.
Assemble the Lasagna:
Place the zuchinni in a shallow dish (I used a pie plate). Add the pepper, onion, mushroom mixture and leave the marinade in the bowl you were using – add the spinach leaves to this and mix lightly to cover leaves with marinade. Mix the peppers, onion and mushrooms around with the zuchinni to incorporate all flavors. Place a light amount of the marinara sauce over the zuchinni and pepper mix – cover with the spinach leaves. Spread the cheese over the spinach leaves and then top that with the remaining marinara sauce.
Place in the dehydrator at 110° for an hour to an hour and a half.
ENJOY!!
Created with fd's Flickr Toys.
raw lasagna
it was even better than i thought it might be
recipe:
LASAGNA
For the noodles:
1 large-ish zuchinni (cut into thin wide strips with a vegetable peeler or mandoline, or spiroolina curly cut)
sprinkle celtic sea salt
Veggie Filling:
1/4 red bell pepper (finely chopped)
1/4 yellow bell pepper (finely chopped)
1/2 small red onion (finely chopped)
3-4 nice sized shiitake mushrooms (stems removed and cut into thin strips)
1/4 cup olive oil
1 Tablespoon nama shoyu
1 cup tightly packed baby spinach leaves
For the cheese:
1 cup cashews (soaked and rinsed)
1/4 cup fresh parsley leaves
1/2 lemon – juice and some pulp
1 Tablespoon nutritional yeast (not a raw product) - optional
MARINARA SAUCE:
1 1/2 cups tomatoes
7 sun-dried tomatoes, soaked
1/4 cup (-) olive oil
2 cloves garlic
1 date, pitted and soaked
2 Tablespoons parsley
really tiny pinch - teaspoon cayenne (to taste)
pinch teaspoon sea salt
Could also use some basil leaves
Place all ingredients in a food processor and blend until smooth.
Sprinkle the salt on the zuchinni and mix around with hands – leave to soften in bowl.
Add the olive oil and nama shoyu to the peppers, onion and mushroom mix and leave to marinade in shallow bowl.
Make the cheese by mixing those ingredients in a food processor with an S blade until a smooth cheesy consistency is achieved.
Make the marinara sauce.
Assemble the Lasagna:
Place the zuchinni in a shallow dish (I used a pie plate). Add the pepper, onion, mushroom mixture and leave the marinade in the bowl you were using – add the spinach leaves to this and mix lightly to cover leaves with marinade. Mix the peppers, onion and mushrooms around with the zuchinni to incorporate all flavors. Place a light amount of the marinara sauce over the zuchinni and pepper mix – cover with the spinach leaves. Spread the cheese over the spinach leaves and then top that with the remaining marinara sauce.
Place in the dehydrator at 110° for an hour to an hour and a half.
ENJOY!!
Created with fd's Flickr Toys.