Italian Meal
Recently I've made a few simple Italian style recipes that I'd like to share...
Brushetta Boats
A quick appetizer that can be made in minutes. Romaine lettuce
tomatoes
fresh basil, chopped
garlic, minced
sea salt
lemon juice
In a food processor, chop the tomatoes into small chunks. Add the remaining ingredients, to taste.
Spoon the tomatoes into the lettuce leaves.
Top with parmesan.
Lovely Lasagna
Ah, you could make heaps of different lasagnas to suit your preference. As long as you've got a few basic ingredients, you're set. Don't even bother measuring. Just taste as you go along, and add a bit more of this or that until you like the taste.
Noodles:zucchini, peeled, thinly sliced into long strips
Tomato Sauce:
sundried tomatoes, soaked
fresh tomatoes
fresh basil or pesto
lemon juice
olive oil
sea salt
dried basil
dried garlic
Blend all ingredients in a food processor until smooth.
Veggies: Mushrooms, red and green peppers - chopped and marinated in a little nama shoyu for a few hours (if you have the time, otherwise, don't bother marinating).Fold veggies into the tomato sauce.
Nut cheese with Spinach:
cashews, macadamias, and/or sunflower seeds
lemon juice
sea salt
garlic
water
Blend until completely smooth and creamy. Fold in chopped spinach.
Assembly: Arrange the zucchini strips to cover the bottom of your dish.
Spread a layer of the tomato/veggie sauce on top.
Arrange another layer of zucchini.
Spread the spinach/cheese on top.
Keep layering in this order. This time I finished with sauce on top, but sometimes I like to finish with a cheesey layer. Sprinkle with fresh chopped basil or parsley.
Dehydrate for a few hours, until warm through (I like that warm, gooey, cheesey texture with the soft "cooked" zucchini noodles).
Battered Zucchini
A great side dish, appetizer, or meal on it's own. I think these would be nice to serve at a party too, made with different veggies and served with a few different dipping sauces.
I made an "egg" dip out of some sunflower seed cheese I already had on hand. I thinned down the cheese quite a bit with water, and then added a little olive oil.
I made an "egg" dip out of some sunflower seed cheese I already had on hand. I thinned down the cheese quite a bit with water, and then added a little olive oil.
Crusty coating:
I used some sprouted, dehydrated, and ground buckwheat, mixed with ground yellow flax, sea salt, garlic, and minced parsley.
I dipped zucchini rounds into the "egg" mixture, then into the coating, before it went for a bake in the dehydrator for about 5 hours.
They turned out really great, with a "proper" coating and everything. I was rather surprised, as it was a bit of an experiment.
For a dipping sauce, I blended soaked sundried tomatoes, soak water, macadamia nuts, sea salt, lemon juice, young coconut pulp, bit of rosemary, and agave.
Mmmm, enjoy!
6 Comments
Just made your Bruchetta boats (variation). I'm quick! ;0)<br /><br />Thanks for the lovely snack!
The zuke cakes looks yummy! As does everything else of course. :)
I just found your blog and I feel like a I hit a total raw goldmine! I'm so grateful for all the raw inspirations you have here... it will time me some time to go though it all... I'm totally loving it!
Charissa - wow girl, you ARE fast! lol - Hope you enjoyed!<br /><br />rosie - thanks! how are ya?!<br /><br />curtis - thank you, I appreciate that. Let me know if you decide to try anything. Are you just starting out on the raw path?
Thanks for the note back. I just went 100% raw a month ago, and have been mainly subsisting on green smoothies and avocado & romaine salads. One of your posts inspired me to open the seal on my first bottle of Nama Shouy and try it out on some mushrooms. Just the taste of that was such a shift from my many weeks of lime & olive oil dressing that I almost cried. I'm super excited about learning as much as I can and changing the world one yummy dish at a time. Thanks again for all you wonderful inspirations, which will be a huge help!
Those brushetta boats sure look interesting, I have to try it out.