Second (and third) recipe of 2012! Three new recipes in two days. I am on a roll! Let's see if I can keep this up once I get back to working :)
Both recipes are from the book "Raw Food Made Easy for 1 or 2 People" by Jennifer Cornbleet.
Lasagne (How it's spelled in the book)
Yield: 1-2 servings
1/2 cup thinly sliced mushrooms
1.5 teaspoons olive oil
1.5 teaspoons tamari
1/2 zucchini, peeled
2 cups spinach, tightly packed
1/2 cup marinara sauce
1/2 ripe avocado, sliced
Before making this, I had to make raw marinara- so you get two recipes in one
yield: 1 cup, 2 servings
1 ripe tomato, seeded and chopped (about 1/2 a cup)
1/2 cup sun dried tomatoes, soaked for 1-2 hours or oil packed
1/2 red bell pepper
2 TBSP olive oil
1 TBSP minced fresh basil or 1 teaspoon dried
1 teaspoon dried oregano
1/2 teaspoon crushed garlic, 1 clove
1/4 teaspoon salt
dash black pepper (optional)
Place all ingredients into a food processor and process until smooth. Stop occasionally to scrape down sides with a rubber spatula. Sauce keeps for three days in the refrigerator.
I made some adjustments to this recipe. I did not use olive oil, salt, or pepper. I rarely use any of those ingredients. I forgot to buy a red pepper so I used 1 medium and 1 small tomato to try to make up the volume. I definitely want to try the recipe with red pepper next time. It sounds interesting. I used dried sun dried tomatoes and I soaked them in water for 2 hours. I didn't measure the basil or oregano. I just eye balled what looked right. I didn't really seed the tomatoes. I chopped the tomatoes and any seeds that didn't readily fall out were included.
Before Pic: Olive oil is in the pic because I hadn't decided not to use it yet.
The sauce came out kind of thick but I like it that way. I imagine the oil would thin it some and you could use water if you want it thinner and don't want to use oil. i made this earlier in the day and refrigerated it until I made the lasagna for dinner.
Okay, back to Lasagna...
Place the mushrooms, olive oil and tamari in a mixing bowl, toss well, and marinate 10 minutes.
During that 10 minutes, slice the zucchini lengthwise using a mandoline or sharp knife. Place the spinach in a food processor until finely chopped.
After 10 minutes, drain the excess liquid from the mushrooms and begin the layering.
Layer as follows:
1/2 avocado slices
1/2 avocado slices
The recipe calls for two TBSP marinara sauce each time it is added and it was unclear if it should be put on top of the spinach layer. I added it and it worked. I did not measure it. I used a tablespoon and just added an amount that made sense to me. I ended up using about 2/3 of a cup of sauce instead of just a 1/2 cup which makes me think it is not meant to be on the spinach layer. It still works. I found that amounts can be increased or decreased based on the size of the container. I wish I had marinated more mushrooms. I would probably use 1 cup mushrooms next time. As long as the olive oil and tamari are used in equal quantities you can make more marinade. Which reminds me, I used Shoyu instead of tamari. Not sure what the difference is but I rarely use soy sauce so I wasn't buying tamari. It tasted great to me. I used 1 small avocado instead of a 1/2 avocado. I also did not peel the zucchini and cut it in rounds instead of in strips. Each layer had 6 slices.
After pic from the top:
After pic from the side:
This recipe was remarkably delicious!! I was a little worried about what it would taste like. Would the flavors mix? They mixed SO WELL! I was also a little afraid of having raw marinara. I tried it before (different recipe but very similar- not from this book) with zucchini pasta and it was really hard to eat. It tasted good but cold marinara sauce just seems wrong. My mind couldn't get used to the idea. This time I heated the sauce to 100 degrees F in boiling water. Well, the bottom was at 100. Then I mixed it all up and it was a little lower. By the time I ate it, the sauce was probably at room temperature and I didn't mind it at all. I will definitely make this again. I originally thought I would have half left for lunch but I ended up eating the whole thing.
2 thumbs WAY up!