January 29, 2017
Raw Living Light Lasagna with Chunky Marinara Sauce,
Mushrooms, Spinach and Tofu Cashew Ricotta
Chocolate Chia Pudding
3 medium zucchini, peeled and sliced thin on a mandolin
Soak strips in a salt water brine, then drain well and dry with a towel to soften.
Tofu Ricotta Cheese
2 cups cashews soaked and drained
½ block of extra firm tofu
1 lemon, juice of
2 cloves garlic, peeled and smashed
2 teaspoons nutritional yeast
¼ teaspoon salt
¼ teaspoon onion powder
water to blend
¼ cup basil packed, chopped
Put cashews, tofu, lemon garlic, nutritional yeast, onion powder and salt into a food
processor and process until smooth. Add enough water to blend until smooth, keeping
mixture as thick as possible. Transfer to a bowl and stir in basil.
Raw Marinara Sauce
7 cups seeded and chopped Roma Tomatoes
½ cup sun dried tomatoes
1 ½ tablespoons finely minced onion
1 ½ teaspoons crushed garlic
1 ½ tablespoons minced, fresh basil leaves
½ teaspoons oregano
½ teaspoon pink Himalayan, or sea salt
Pinch of pepper
Place the tomatoes in colander and allow excess water to drain. When the tomatoes are
thoroughly drained, put them in a food processor outfitted with the "S" blade, and pulse to
chop. Do not over process; the mixture should be slightly chunky.
Add the sun-dried tomatoes, onion, garlic, basil, oregano, salt, and pepper, and pulse to mix.
Let the sauce sit for at least 10 minutes before assembling the lasagna, to allow it to thicken.
If it is still too wet, drain off a little of the juice.
Marinated Mushrooms
16 mushrooms, sliced
1 teaspoon tamari
2 teaspoons olive oil
Pinch of pepper
Toss the mushrooms in the tamari, olive oil, and pepper. Set aside for at least 10 minutes.
Drain well and gently squeeze excess liquid.
½ pound spinach, washed and spun dried
Spinach
Pulse the spinach until it is ground, but not overly processed. Squeeze excess moisture from
the spinach.
Assemble
Spread a layer of sauce in the bottom of a 7 by 7-inch glass baking dish, and place a layer of
the softened zucchini on top.
Spread another layer of sauce over the zucchini, then a layer of the mushrooms, and press,
using a spatula.
On top of the mushrooms, put a thin layer of cheese, followed by a layer of spinach. Press
firmly and continue layering. Begin with the zucchini, then the sauce, mushrooms, cheese,
and spinach. Press firmly between each layer.
Create at least one more layer of each item, and finish with a final layer of sauce dotted with
cheese.
Serve immediately at room temperature or warmed slightly in a dehydrator set at 135
degrees for 30 minutes to as much as 2 hours, or for 15 minutes on your ovens lowest
setting.
Equipment
Food Processor
Vitamix
Small Mixing Bowl for Cheese
Small Spatula X 3
Medium Spatula
Chef Knife
Medium Mixing Bowl for Mushrooms
Medium Mixing Bowl (Spinach)
Collander (Drain Tomatoes)
Large Mixing Bowl (Tomatoes)
Medium Mixing Bowl (Spinach)
Tea Towels for Drying Food
Strainer
Small and Large Offset Spatula
7X 7 Glass Baking Dish
Large Baking Dish (Soaking Zucchini)
Parchment Paper
Dehydrator
Spiralizer
Can Opener
Paper Towels
Fancy Dish
Teachable moments
Soaking Cashews
Preparing Tomatoes
Thickening Vegetables
Kitchen Tools: Spiralizer/Dehydrator
Softening Vegetables
Nutritional highlights
Zucchini
Tomatoes
Cashews
Mushrooms
Basil
Garlic
Variations
Cook the dish, swap the spinach for another green like arugula or create a pesto layer, swap
the red sauce for a white sauce and the cheese for a butternut squash. Add the sauces to
Zucchini Noodles or shape the zucchini into “boxes” or roll ups.
Chocolate Chia Pudding
1 can full fat coconut milk
½ cup almond milk
1/3 cup (63 g) chia seeds
1/4 cup (24 g) cacao or unsweetened cocoa powder
¼ cup maple syrup if not blending (can sub 5-9 dates, pitted if blending)
1/4 tsp sea salt
1 teaspoon vanilla
¼ cup vegan chocolate chips
1 cup raspberries
Instructions:
Process the coconut milk, almond milk, chia seeds, maple syrup, cacao powder, vanilla and
salt in blender. Stir in the chocolate chips. Divide into serving jars or bowls. Cover with
plastic wrap and chill in refrigerator for at least 2 hours. Before serving, top each with fresh
raspberries.
Equipment
Vitamix
Small Spatula
Medium Spatula
Gloves
Ladle
Medium Mixing Bowl (Chocolate)
Jars
Plastic wrap
Fancy Dish
Teachable moments
Blending
Talk about making almond mylk
Nutritional highlights
Cacao
Variations
Add in coffee, almond butter, chipotle