Saturday, July 11, 2015

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

cantaloupe and apples for dessert

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

No comments:

Post a Comment