This recipe was altered to be a raw, vegan dish by adding macadamia nuts instead of using the mozzarella cheese.
We also had living lasagna, http://www.rawguru.com/recipe13.html , stuffed mushrooms with pesto (see below), a spinach salad (see below), and paleo blueberry muffins, http://www.glutenfreesociety.org/grainfreerecipes/gluten-free-blueberry-muffins/ .
¼ C extra virgin olive oil
¼ C red wine vinegar
1 TBLS honey
½ C chopped dates
½ C chopped toasted almonds
1 tsp lemon zest (I used the zest of 1 whole lemon)
¼ tsp red pepper flakes (I didn’t use)
½ tsp ground cumin
2 tsp toasted sesame seeds
¼ tsp kosher salt
6 C (5 oz) baby spinach
1/3 C diced onion
Craisins (I decided to add them)
Whisk together the olive oil, vinegar, honey, lemon zest, red pepper flakes, cumin, sesame seeds and salt. Set aside.
Combine spinach, onion, dates, almonds, tomatoes. Toss with the dressing when ready to serve.