July 2015 potluck

We made Living Lasagna as a group. This is delicious and takes a team effort!

Zucchini noodles
6 zucchini, sliced thin, use a mandoline if desired.

Ricotta Herby Cheeze
2 cup raw cashews

1 cup macadamia nuts
4 tbs. pine nuts
1 tsp. salt
4 tbs. lemon juice
2 tsp. fresh basil, dill, oregano, parsley, etc..
1 1/2 cup and 2 tbs. of water, or less

Directions: 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.

In the future, we would use 1/2 cup of cashews and 1 cup of macadamia nuts


mushroom layer 
6 cups mushrooms (sliced)
6 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
4 tbs. olive oil
marinade for overnight, then drain

Marinara sauce

2 cups sun dried tomatoes soaked for 6 hrs, save the soaking water

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

3 pitted dates

Add all ingredients to a high speed blender. Add the soaking water until the desired consistency.

Onion and pepper layer
1 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

Green layer
food process
1 cup parsley
2 cups spinach
1 cup of basil

Hibiscus/lemon balm Tea
hibiscus petals
lemon balm leaves
water








cantaloupe and apples for dessert

The order of layering is

zucchini

cheeze

mushrooms

zucchini

tomato sauce

onions and peppers

zucchini

cheeze

green (spinach/pesto/basil...)

mushrooms

onions and peppers

zucchini

tomato sauce