Raw Lasagna II Plus the hippy gourmet…
Sweeter than flowers: fantastic cooking lessons!
Everyone has their favorite way to embellish on a recipe. The previous blog has a wonderful video taking lasagna beyond what I suggested, trying to mimic the raw lasagna I had last night. Raw food actually tastes great and saves all that cooking time. It also provides excellent options for many diets. Imagine: guilt free lasagna!.
Last night’s version was a little bland and heavy for me. Also some people are not wild about spinach. Here’s my zuchinni, mushroom, and carrot lasagna.
Grate 2-3 small zuchinni’s
Chop 1 clove of garlic
Chop 2 stalks of celery
Chop several scallions
Mix above ingredients
Grate 4-5 carrots
1/2 can of coconut milk (raw) or 4 oz of grated coconut
Optional: olives, cranberries, or crumbled nuts
Mix together ingredients
Optional layer: Blend bag of herb salad
Slice thinly several tomatoes or blend tomatoes
Layer mixed ingrdients with tomato blend or slices.
Get outrageous and slice some cucumbers for an additional layer.
Sprinkle crumbled walnuts on top. Drizzle a little oil of choice.
This will make a sweeter, lighter lasagna. POssibly better for those with a sweet tooth or kids. Finding ways to modify basic recipes adds variety to one’s menu. Have salad as a side. Enjoy.
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