Vegetable - Fruit - Recipe : Live Lasagna

Discussion in 'Food Discussion and Recipes' started by Ankhur, Nov 9, 2009.

  1. Ankhur

    Ankhur Well-Known Member MEMBER

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    All of the ingredients are kept raw, uncooked, but really tastes great when you make the effort.
    You can spice it up with extra olive oil, fresh basil, black olives, fancy wild mushrooms, and artichoke;
    enjoy!!!!

    Ingredients
    At a glance

    serves
    4-6 people

    Tomato Sauce
    2 cups sun dried tomatoes soaked for 6 hrs.
    7 roma tomatoes
    4 garlic gloves
    1/2 tsp. salt
    1 tbs. red or yellow onion
    3 tbs. extra virgin olive oil
    2 tbs. lemon juice
    2 tsp. dried basil
    1-2 tsp. dried oregano
    1/2 tsp. dried thyme
    1 tbs. agave nectar or 3 pitted dates

    Mushroom layer
    3-4 cups mushrooms (sliced)
    3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
    2 tbs. olive oil

    Noodle sheets & marinated veggies
    4 zucchini

    1/2 small onion sliced really thin
    1 red bell pepper sliced really thin
    1 yellow bell pepper sliced really thin
    2 tbs. olive oil
    2 tbs. lemon juice

    Herb Ricotta Cheeze
    1 cup raw Cashews
    1/2 cup mac nuts
    2 tbs. pine nuts
    1/2 tsp. salt
    2 tbs. lemon juice
    1 tsp. fresh basil, dill, oregano, parsley, etc..
    1 cup and 2 tbs. of water, or less

    1 cup spinach
    1/2 cup chopped drained raw olives
    1/2 cup fresh basil

    Methods/steps
    How to tomato sauce: Blend everything together till smooth. Set aside.

    How to mushrooms: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.

    How to noodle sheets and marinated veggies: Cut the zucchini on a mandolin(thin slicer, or just slice by hand) into into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge.

    How to cheeze: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.

    Making the lasagna: Put thin slices of the zucchini on the bottom of a glass lasagna pan. Top this layer with a thin layer of the ricotta cheeze, top the cheeze layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms, and then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours.

    That's it! It looks kinda hard, but if you break it down, it's really easy.


     
  2. Rahim

    Rahim Well-Known Member MEMBER

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    thanks for posting this ...sounds delicious...:)
     
  3. $$RICH$$

    $$RICH$$ Lyon King Admin. STAFF

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    gotta try it sounds good ....
     
  4. Bootzey

    Bootzey Well-Known Member MEMBER

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    It is good, and incredibly healthy, but this cannot be thrown together. Takes about 2 days to prepare, maybe longer.
     
  5. Ankhur

    Ankhur Well-Known Member MEMBER

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    That's the catch about most raw/live entrees they take a minute.

    When I made burgers to take for lunch, they had to dehydrate in the oven(120) for at least 7 hours or overnight, but like you say in regads to health, most folks cook ribs that way, so why not something healthy.

    Here is a quick one that the kids will love;
    1/2 cup dry bannanas(honey sweetened)
    1/2 cup sunflower seeds
    1/4 cup dates
    1/2 cup dry pineapple(not candied)
    1/2 cup almonds
    1/4 cup walnuts
    1/4 cup sunflower seeds

    1/4 cup agave

    Put almonds in the processor first then all ingredients slowly until it makes a mealy type consistency, then drip in the agave until the mass starts to clump.

    make little balls about one inch and roll in flaked coconut to coat the balls, then refrigerate.

    Children will love this more then candy cookies or chips, and it provides an enormous amount of minerals and fiber
     
  6. Bootzey

    Bootzey Well-Known Member MEMBER

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    I was a serious 'raw foodist' for like 5 months a few years back. I felt great. Rejuvenated was a better word, but it did something to my mind. Meaning I started to have some serious 'out-there' thoughts and my actions followed. Eventually I realized that since I had responsibilities on this plannet I needed to get my head out of the clouds.
     
  7. Ankhur

    Ankhur Well-Known Member MEMBER

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    What you were experiencing was energy overload.
    This happens after folks detox, or take up certain occult practices like Rosicrucianism.
    Completey raw, is not good according to Gary Null, and some foods should be cooked, like beans, and broccoli.

    When one changes ones diet completely it will effect every aspect of ones life, so adjustments and changes are needed, it can be like getting high without useing a mind altering substance, since the blood and brain are free of impurities and are experiencing an overload of enzymes and live electrolytes.
    Balance and control, meditation, concentration, and creative activity channel the excess energy and keeps one grounded to the earth without flying off.
     
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