Tuesday, November 23, 2010

Day 7: The Test

So The Test was: can I make a raw dinner suitable to satisfy two grown men, one a vegetarian and the other a meat eater.  The answer?  Yer darn tootin' I can!

The preparation took longer than I thought it would, and I didn't exactly follow the measurements to a 'T', but the results were still pretty good.  This recipe is for one person, so adjust accordingly.

Raw Lasagna + Marinara Sauce

5 mushrooms of your choice, thinly sliced
1 tbsp olive oil
1/2 tablespoon tamari
2 zucchini, peeled
1/2 package spinach
1 or 2 avocados, sliced
6 tbsps (1/2 a cup) marinara sauce

To make the marinara sauce:

2 tomatoes
5-6 sundried tomatoes
1/2 red bell pepper
2 tsps olive oil
1 tbsp fresh basil
1 tsp dried oregano
salt, garlic, cayenne pepper to taste

Whirl it all around in a blender and you're done!

Marinate the mushrooms in the olive oil and tamari for 10 minutes.  Remove the excess liquid with a paper towel.  I really would do this, for this recipe - it makes everything less liquidy and more 'meaty'.  Thinly slice the zucchini making long noodle shapes.  Put the spinach and a little water in a food processor, and pulse until it becomes a sauce; place in a bowl.  
Cover the bottom of a rectangular baking dish with 2 tbsps marinara sauce and about a third of the zucchini slices.  Add 2 tbsps marinara and half the mushrooms, gently pressing the ingredients down as you go.  Add a third of the zucchini again, half the avocado, and half of the spinach sauce.  Finish off with the last of the zucchini, more marinara, the rest of the spinach sauce, and the avocado.  Top it off with a layer of mushrooms.

I put all the 'layers' into individual dishes and we all made our own individual lasagnas.  I think my spinach sauce could have been thicker; also the marinara (too many tomatoes, me thinks!).  That would've made everything firmer.  Remember you can always add more water if you need to.


Dessert was Spicy Blueberry Cobbler


Crust
1 cup dry almonds
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1 cup pitted dates


Filling
4 cups blueberries
1/4 cup agave syrup (optional)


To make the crust, combine the almonds, nutmeg, cinnamon, and salt in a blender/food processor and pulse into coarse pieces.  Add the dates and process until mixed well.  Sprinkle half of the crust into the bottom of a loaf pan.  Combine the blueberries and agave (if using) in a mixing bowl and to mix well.  Scoop the filling into the loaf pan, top with remaining crust, press gently and serve.


I assembled everything into individual dessert bowls instead of a loaf pan (why make extra dish washing work?  Lazy me).  The nutmeg really comes through here, so don't be too heavy handed with it, unless you like that sorta thing.

PS  Agave is a sweetener.  There's been some controversy about the composition and health factor of agave of late, if you're interested in reading up on it.  My take?  Everything in moderation.

1 comment:

  1. I used to be a big agave fan, until i found out in school how environmentally unsound it's farming practices are. That, and that it really is the worst of the "natural" sweeteners.
    Mind you, i still have a bottle of it on my desk at work for tea.....

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