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Jun. 28th, 2007 06:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ocelotBecause it gets asked about every time I mention it...
Karie's Lasagna, from The Complete Book of Raw Food, edited by Lori Baird.
For sauce:
4-6oz sundried tomatoes (I used slightly less than 1 cup)
2-3 largeish fresh tomatoes (I used 4 roma tomatoes, and that seemed about right)
Fresh Italian herbs, such as basil or oregano, to taste
Salt to taste
1 tbsp olive oil
1 date
2-3 cloves garlic
Blend in blender or food processor. I usually have to add some water to get it to blend and obtain the proper consistency.
For cheese:
1-2 cups pine nuts, macadamias, or brazil nuts (I usually use brazil nuts. Last night I used a mix of almonds and walnuts because that was what I had, and it worked fine.)
2-3 cloves garlic
1/2 teaspoon salt
Process lightly in food processor, so that it remains a bit crunchy.
I used an 8x8 glass dish, which seemed about right for the amount of sauce. The recipe calls for 2 bunches of spinach leaves. I used less than 1 bunch. I guess it depends on how big the bunches are.
In the dish, put a layer of spinach leaves, a layer of sauce, and a layer of "cheese", then repeat. I got 3 sets of layers out of it. Pour olive oil over the top if you choose - I always miss that step, but it would probably be tasty.
Warm in dehydrator at 110 degrees for 1 hour or until warm. We used the oven set on warm for about half an hour, as we don't have an appropriate dehydrator. It's probably a little warm to be considered truly raw (the theory being that temperatures above about 115 degrees destroy enzymes), but close enough to get the idea. It's also good cold, though you probably want to let it chill for a few hours in the fridge to let the flavors meld, rather than serving it immediately.
The recipe isn't too picky. If you have any other veggies you want to add, go ahead and make a layer of those, too. I usually add some grated carrots and/or bell pepper, and last night grated up the leftover grilled veggies (not raw obviously) and threw those in. One time I added a few cherries to the sauce, and that worked.
Karie's Lasagna, from The Complete Book of Raw Food, edited by Lori Baird.
For sauce:
4-6oz sundried tomatoes (I used slightly less than 1 cup)
2-3 largeish fresh tomatoes (I used 4 roma tomatoes, and that seemed about right)
Fresh Italian herbs, such as basil or oregano, to taste
Salt to taste
1 tbsp olive oil
1 date
2-3 cloves garlic
Blend in blender or food processor. I usually have to add some water to get it to blend and obtain the proper consistency.
For cheese:
1-2 cups pine nuts, macadamias, or brazil nuts (I usually use brazil nuts. Last night I used a mix of almonds and walnuts because that was what I had, and it worked fine.)
2-3 cloves garlic
1/2 teaspoon salt
Process lightly in food processor, so that it remains a bit crunchy.
I used an 8x8 glass dish, which seemed about right for the amount of sauce. The recipe calls for 2 bunches of spinach leaves. I used less than 1 bunch. I guess it depends on how big the bunches are.
In the dish, put a layer of spinach leaves, a layer of sauce, and a layer of "cheese", then repeat. I got 3 sets of layers out of it. Pour olive oil over the top if you choose - I always miss that step, but it would probably be tasty.
Warm in dehydrator at 110 degrees for 1 hour or until warm. We used the oven set on warm for about half an hour, as we don't have an appropriate dehydrator. It's probably a little warm to be considered truly raw (the theory being that temperatures above about 115 degrees destroy enzymes), but close enough to get the idea. It's also good cold, though you probably want to let it chill for a few hours in the fridge to let the flavors meld, rather than serving it immediately.
The recipe isn't too picky. If you have any other veggies you want to add, go ahead and make a layer of those, too. I usually add some grated carrots and/or bell pepper, and last night grated up the leftover grilled veggies (not raw obviously) and threw those in. One time I added a few cherries to the sauce, and that worked.
