Yes, I admit I do like it raw. I have teetered back and forth between being vegetarian, vegan and going raw ever since my trip to LA in 2003 when I dined at M.A.K.E. It’s pretty amazing how you can transform “live” foods into something that is typically cooked and made with completely different ingredients. Best part is, it is freakin’ delicious and extremely healthy!
Raw mushroom lasagna
This raw lasagna is visually gorgeous, fresh and tasty. If you choose to do this recipe, please note that creating it TRULY raw does take some time. You will not be actually in the kitchen during all the time allotted, though you will need to let some items to soak or slow “cook” at very low temperatures.
1/2 c – 1 c cherry tomatoes
a few tablespoons of chopped walnuts
2 garlic clove garlic
1 cup raw cashews
1 tablespoon apple cider vinegar
salt, pepper, onion powder
dash of soy sauce (optional)
For the lasagna “noodles”:
slice zucchinis into long strips (best to use mandolin) and lightly salt. cover and refrigerate for a few hours or until at desired tenderness
soak raw cashews in water for at least 2 hours. Drain the cashews, saving some of the water for blending. In a blender add: soaked cashews, apple cider vinegar, garlic, nutritional yeast, salt, pepper, and onion powder to taste. Blend to desired consistency. If it seems too thick, add some of the water used to soak the nuts
blend: raw swiss chard, raw walnuts, lemon juice, evoo, 1 clove garlic, salt & pepper. If too thick, add a bit of water.
blend: cherry tomatoes, evoo, 1/2 garlic glove, basil and nutritional yeast. let sit at least 20 min to marinate flavors
marinate mushrooms and spinach in balsamic vinegar, soy sauce and s&p. let sit for at least 2 hours.
to form lasagna:
start placing the noodles down first, then alternate all the above components in whatever order you desire. you can make one large dish of this, or create personal size pieces.
Note: This healthy recipe seems a bit daunting if you have never ventured into the raw food world, but in all actuality it is really quite simple. Enjoy this gorgeous meal with a nice glass of pinot noir or a delicate rose on a warm summer evening.
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