THE FALL CELEBRATION OF ORGANIC PLANT BASED FOOD AND CARRY IN RAW DINNER WAS A GREAT TIME! THE RECIPES BELOW WERE CONTRIBUTED BY EATS OF EDEN: RAW LASAGNA, RAW PUMPKIN BREAD, CREAM OF PUMPKIN SOUP (RAW, OF COURSE)
HERE ARE A COUPLE OF RECIPES THAT WE ENJOYED AT OUR DINNER ON SUNDAY. THIS RECIPE TAKES SOME TIME AND AT FIRST MAY SEEM TO BE OVERWHELMING, BUT IF YOU DO ONE RECIPE EACH DAY, IT MAKES IT MANAGEABLE AND YOU WILL BE REWARDED WITH A NUMBER OF LASAGNA SLICES THAT YOU CAN EAT NOW OR FREEZE FOR LATER!
RAW LASAGNA serves 12-14
SHOPPING LIST for a 9" x 14" pan
3 cups Macadamia nuts or a mix of white nuts ******* 1/4 tsp. Dried Basil
2 cups Rejuvelac ******* 1/4 tsp. Thyme
3 T. Raw Tahini ******* 1-1/4 tsp. Celtic Sea Salt
2 T. Chickpea Miso ******* 1/4 tsp. Dry Mustard
1/2 cup Lemon Juice ******* 1/4 tsp. Dried Dill
2 T. Lemon, peeled and chopped ******* 4-6 Zucchini
9-12 cloves of Garlic ******* 3 cups Tomatoes
2 T. Nutritional Yeast ******* 3 cups Sun-dried Tomatoes
1/2 cup Olive Oil ******* 1-1/2 cup Fresh Basil, chopped
9 Dates ******* 2 Large Portabello mushrooms
Large bunch of Spinach ******* 1-1/2 cup Walnuts
Day 1: In the morning, soak the white nuts for the cheese. That night, blend nuts with Rejuvelac and drain overnight.
Day 2: Drain the cheese and blend it with the other ingredients. Let it marinate over night. Marinate the zucchini over night. Soak the sun-dried tomatoes and dates for 1-2 hours and make the tomato sauce and refrigerate overnight.
Day 3: Chop the spinach and thinly slice the mushrooms. Assemble the lasagna and put it in the refrigerator
Day 4: Remove lasagna from refrigerator and place in the Dehydrator for 1 hour to warm
Nut Ricotta Cheese
3 cups White nut pieces
2 cups Rejuvelac
3 T. Tahini, raw
2 T. Chickpea Miso
1 T. Lemon Juice
2 T. Lemon, peeled and finely chopped
4-6 Garlic cloves, finely chopped
1 T. Nutritional yeast
1. Soak the nut pieces overnight.
2. Rinse and blend with Rejuvelac. Use just enough liquid to blend the nuts to a pudding like consistency.
3. Pour into a straining bag, then twist the top together.
4. Place the bag in a colander and put the colander into a large bowl to catch the whey that seeps out of the bag. Cover with nylon mesh or thin cloth and place on a shelf or counter. Let it ferment 2-24 hours (longer fermenting = stronger flavor).
5. After the cheese has fermented at least 4-6 hours, add the rest of the ingredients.
6. Refrigerate for 24 hours to bring out the flavor.
Zucchini Marinade
4-6 Large Zucchini, cut in 1/2, then sliced noodle thin
2 Garlic cloves, crushed
1/2 cup Olive oil
1/4 cup Lemon juice
1/8 tsp. Basil, dried
1/8 tsp. Oregano
1/8 tsp. Thyme
1/8 tsp. Celtic Sea Salt
1/8 tsp. Dry Mustard
1/8 tsp. Dill, dried, or 1 tsp. fresh
1. Mix all ingredients except zucchini together, pour over zucchini and refrigerate overnight.
Tomato Basil Sauce
3 cups Sun-dried Tomatoes (soaked 1 to 2 hours)
3-4 Garlic cloves
9 Dates, pitted (soaked 1 to 2 hours)
3 cups tomatoes, chopped
1 - 1/2 cup Basil, chopped
3 T. Lemon juice
1 - 1/2 tsp. Celtic Sea Salt
3 T. Olive oil
1. Chop the garlic in the Vita Mix or food processor.
2. Add dates and blend
3. Add Sun-dried Tomatoes and blend
4. Add remaining ingredients, and blend until smooth.
5. Refrigerate overnight to let flavors blend.
6. Start to finish time: 1 to 2 hours
Preparing the Spinach and Mushrooms
1. Chop the spinach
2. After you drain the zucchini form the marinade, swish the chopped spinach around in the bowl with the remaining marinade.
3. Slice the mushrooms so thin you can almost see through them.
Walnuts
1. In a blender, food processor or grinder, grind the walnuts into a fine powder.
ASSEMBLING THE LASAGNA
1. Moisten the inside of a lasagna dish with water and sprinkle the bottom and sides of the dish with 4 T. of the walnut powder to coat.
2. Layer half of the zucchini horizontally across the dish.
3. Drop half the ricotta and spread over the zucchini.
4. Spread half the tomato basil sauce over the mushrooms.
5. Sprinkle the ground Walnuts on top of the tomato sauce.
6. Repeat the layering with the remaining zucchini and ricotta.
7. Add the spinach.
8. Top with the remaining basil sauce and walnuts
9. Refrigerate overnight so the flavors will blend.
START TO FINISH TIME: 4 DAYS
PUMPKIN BREAD (goneraw.com)
Makes 1 loaf
¾ cup almond pulp or ½ cup almond flour with 2 T. water
¼ cup golden flax meal
1 cup pumpkin puree
½ cup date paste
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon clove
½ teaspoon smidgen of salt
1. Mix by hand and form into a loaf about one and a half inches thick. 2. Dehydrate at 105 degrees for 8 hours on a paraflex sheet then remove the paraflex sheet and dehydrate for additional 16 hours and enjoy!
Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.
*to make almond pulp, make almond milk and strain out the pulp
*to make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also do fine.
*to make pumpkin puree, peel and seed a small pumpkin (don’t worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth. ( You can also use a can of organic pumpkin puree – less nutrients and less flavor, but good in a pinch – ½ can be recipe)
*to make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.
*****I would double or triple this recipe when making it. This is good bread and it would be nice to have a few loaves around for snacking or sharing.
Cream of Pumpkin Soup ( Cherie Soria, Angel Foods)
serves 4
6 cups pumpkin, peeled, seeded, and shredded
3/4 cup Almond Cream
1 cup purified water
1 green onion, sliced
pinch of nutmeg
1. Combine all ingredients in a blender and puree until smooth.
2. Serve at room temperature, or warmed to the touch.
Almond Cream (Cherie Soria, Angel Foods)
makes 1 pint
1 cup whole raw almonds, soaked 24 hours in 3 cups purified water, drained and rinsed
1 1/2 cups purified water
1/2 T. Sucanat (dehydrated sugar cane juice)
1/2 tsp. vanilla extract
1. Puree almonds and water in a blender until smooth and creamy. (Use more water, if needed, to keep blender mixing).
2. Pour cream through a mesh strainer to remove almond skins and pulp. After pressing out all cream, discard pulp. ( or use for sweet raw bread)
3. Stir in sweetener and vanilla, and enjoy!
Happy Fall Bounty!
Sally
.......keeping Raw Food alive!
