Saturday, May 3, 2014

May's Raw potluck

Hope and Donna

As a group we made Living Lasagna. We used combinations of living lasagna recipes. We had such a great time working together, we decided to make a Pad Thai dish together June 7th. We also had Raw Carrot Cupcakes for dessert.

To make the tomato sauce 
2 cups sun dried tomatoes soaked for 6 hrs. 
7 roma tomatoes
4 garlic cloves
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

add all ingredients to a high speed blender

To make the cheeze
1-2 zucchini
1/2-1 cup pine nut (soak overnight)
1 clove of garlic
put all the ingredients in a high speed blender

To make the green blend:
food process
0.5 cup parsley
1-2 cups spinach
0.5 cup of basil

To make the vegetable blend
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

marinade at least 16 hours

To make the mushrooms
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

marinade for 2 hours, then drain

4-6 zucchini are needed for the noodles

The order of layering is
tomato sauce
onions and peppers
green (spinach/pesto/basil...)
onions and peppers
tomato sauce

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