Tuesday, October 8, 2013

RAWsagna



This recipe took me a while to develop, but I actually managed to create a very convincing meat sauce for this raw lasagna! It has both a satisfying texture and flavour.



What you'll need: 

4 medium zucchini

Meat Sauce:

Cashew Ricotta
1 C cashews 
(soaked in 2 T apple cider vinegar and 1 1/2 C water overnight)
3 T nootch
1 t Wizard's gf/veg worchestershire sauce
2 T onion powder
1/2 t garlic
1/4 t pink salt
1/4 C water (reserved from soaking)

Cheddar Sauce
2 orange capsicums
1/2 C raw sunflower seeds
1 T squeezed saurkraut (optional)
7 T nootch
1 T onion powder
1/2 T garlic powder
1/2 t pink salt
  1. slice zucchini thinly using a cheese slicer or mandolin
  2. lay out slices on a dehydrator tray so they are not touching and dehydrate for 2-3 hours at 47C
  3. combine meat sauce ingredients and let sit to marinade
Ricotta:
  1. process cashews until very smooth
  2. add seasonings and water and blend until incorporated 
Cheddar:
  1. process capsicums and seeds on high for about 3 minutes until very fine
  2. add seasonings and blend until smooth
Assembly:
  1. in a small baking pan, lay out a layer of zucchini noodles so that each slice is overlapping another by about a 1/3 until the base is covered
  2. drop spoonfulls of 1/2 the meat sauce evenly across the zucchini layer and press down to fill any holes and smooth the top of the layer
  3. spread half of the ricotta over the meat layer
  4. add another layer of zucchini noodles
  5. repeat one more meat sauce and ricotta layer
  6. add a final layer of zucchini noodles
  7. pour the cheese sauce over the last noodle layer and smooth evenly
  8. let sit on the counter for about 20 minutes for the layers to set
  9. cut into pieces by stabbing downward with a sharp chefs knife to avoid pulling out a noodle and ruining the layers

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