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Raw pasta
Eggplant Parmigiana
1 large eggplant, peeled and sliced
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup lemon juice
1 recipe Macadamia Ricotta Cheese or Almond Cashew Cream Cheese
1 recipe Marinara Sauce
4 cups baby spinach or arugula or a combination
1 pinch of sea salt, to taste
1. Prepare eggplant: Slice eggplant into rounds. Sprinkle with salt and allow to sit at room temperature for at least a 1/2 hour so that it softens and loses its bitterness. Put eggplant in salad press to speed the process.
2. Combine olive oil, lemon juice and garlic. Spread eggplant onto bottom of a shallow baking dish. Pour olive oil mixture over eggplant. Mix with hands to be sure all eggplant slices are coated. Allow to marinate for at least 1/2 hour.
3. Make “cheese”: Any of the nut cheeses in this collection can be used.
4. Make Marinara Sauce.
5. Wilt the greens by sprinkling with salt and massaging until they have reduced to 1/4 or less their original size.
Assembly:
1. Line the bottom of baking dish with sauce.
2. Add a layer of eggplant, followed by the cheese.
3. Add another layer of eggplant.
4. Add a layer of greens topped with sauce.
5. Add another layer of eggplant.
6. Continue alternating layers until you run out of ingredients.Raw lasagna
Lasagna Alive
Ingredients:
4 - 6 large zucchini or yellow squash, peeled if desired (see “Noodles”)
1/2 teaspoon sea salt2 recipes Macadamia Ricotta Cheese
1 recipe Marinara Sauce
Directions:
1. Prepare “Noodles”: Using a mandolin or sharp knife, thinly slice squash lengthwise. Slice to about the same thickness, or a little bit thinner, as regular lasagna noodles. Place squash slices in a flat baking dish and sprinkle with salt. Allow to sit at room temperature 10 minutes so that they soften a bit.
2. Make “cheese”: Any of the nut cheeses in this guide can be used.
3. Make Marinara or chunky tomato sauce.
4. Drain the squash, reserving the marinade for use in another recipe.
5. Line the bottom of baking dish with a thin layer of sauce.
6. Lay squash slices on the bottom of the pan, slightly overlapping to completely cover.
7. Spread the cheese over the squash.
8. Place another layer of squash over the cheese.
9. Pour the sauce over the squash and spread evenly.
10. Place another layer of squash over the sauce.
11. Continue to layer, ending with a layer of squash covered with sauce.
12. Warm (optional): The lasagna can be eaten “as is”, warmed in a dehydrator, or warmed in an oven that has been turned to warm.
13. Dehydrate until warm for up to 24 hours, until desired texture is achieved.
14. If you do not have a dehydrator, turn oven on to the lowest setting. Put a thermometer in to monitor. After it has reached about 110°F, turn the oven off and set the pan inside to warm.
Personal Note: This is a special occasion entrée that takes about an hour to make."Noodles"
Ingredient Variations:
zucchini or yellow squash, peeled if desiredjicama
winter squash
carrots
daikon radish
yams or sweet potatoes
turnips
rutabagas
Directions:
1. Use any combination of firm vegetables or tubers.
2. Using a spiral vegetable slicer, create noodles.
3. A mandolin or food processor can be used to create thin strips, but they will be only as long as the vegetables used, so zucchini and yellow squash are the best choices.
4. Using a variety of vegetables creates a pretty rainbow of color.
5. If the "noodles" are too hard, pour a little salt over them and allow them to sit at room temperature for a few minutes until softened.
6. Cabbage can be cut into 1-inch by 1/4-inch pieces and used in place of small "macaroni" shaped pasta. Be sure to cover with salt to soften before using cabbage.
7. Top with a favorite sauce.
Personal Note: The Saladacco Spiralizer creates angel hair- like noodles while the Spirooli Spiral Slicer makes fettuccini-like noodles. A hand cranked potato peeler can accomplish similar results, although the results are not as uniform.Rawvioli
1 daikon, turnip, or rutabaga
1 recipe Creamy Nut Cheese (or other “cheese” variation)
1/4 cup basil, minced
1 clove garlic, minced
1 recipe Marinara Sauce
Directions:
1. Using mandolin or Spiralizer on slicing setting, thinly slice the turnip, daikon or rutabaga into rounds.
2. Stir basil and crushed garlic into the cheese.
3. Place a teaspoonful of the cheese onto each disc. Fold in half.
4. Top with sauce of your choice (e.g. Marinara, Deep Green Pesto, Nutrition-Packing Pesto, etc.).
5. Eat as is or dehydrate until it is warm (a couple of hours).Squash noodles with pesto sauce
1 large zucchini or yellow squash
1 recipe of Nutrition-Packing Pesto Sauce
1/4 teaspoon sea salt
Directions:
1. Peel squash.
2. Using spiral vegetable slicer or a potato peeler, process the squash to noodle-like consistency.
3. Place in a bowl and sprinkle with 1/4 teaspoon salt. Massage lightly to coat the squash with salt and begin to release the juices. Set aside while making the sauce.
4. Combine sauce with noodles and adjust to taste.
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