Wednesday, May 24, 2006

Freezer Week: Day 3 -- Raw Food Wednesday -- Lasagna, Carrot Gnocchi, Watermelon Gazpacho

Raw Food Wednesday 5/24

(variation based on Trotter/Klein's, see below)

Carrot Gnocchi With Romaine Salad and Date Dressing
(from Trotter/Klein's "Raw", better description here)

Watermelon Gazpacho
(recipe from Raw Food/Real World. we skipped the tomato, and didn't really miss it)


Not-Quite-Raw Chocolate Pudding Tart

Much like the Inspiral Carpets classic "Two Worlds Collide" -- "Freezer Week" meets "Raw Food Wednesday" ;)

The freezer portion is covered by the frozen local organic corn from August 2005. It was defrosted and dehydrated along with onions for the lasagna (see below).

As for the dessert, it's not quite raw as it uses cocoa powder, but the rest of the filling (avocado(!), agave, vanilla extract, sea salt) and the shell (dried coconut, agave, raw almond meal, coconut butter) is. Next time we'll try some carob powder and see how that goes...

As for the Lasagna -- here's the 12 step-by-step shots...

(click on photo for bigger version)

step 1: Layer a mini loaf pan with plastic wrap. Thinly slice (on a mandoline/benriner) a zucchini and cover all the exposed areas, with about an inch of overhang.



step 2: place a layer of thinly sliced shiitake which have been marinated in a combo of olive oil, nama shoyu and pepper for at least 20 minutes.



step 3: place a layer of cashew "cheese" on top of the mushrooms.



step 4: place a layer of baby spinach (or in this case, mache) on top of the cashew "cheese".



step 5: place a layer of marinara sauce (pureed tomato, soaked sun-dried tomato, date, shallot, garlic, oregano, thyme, sea salt and pepper)



step 6: place a layer of dehydrated corn and onion (one hour at 105F). sesaon with salt and pepper.



step 7: place another layer of thinly sliced zucchini across the top of the corn/onion layer.



step 8: fold over the hanging zucchini layers to completely cover.



step 9: pull sides of plastic wrap up to compact the ingredients and cover. Refrigerate for at least three hours.


step 10: remove from the refrigerator and invert to remove from the mini loaf pan.



step 11: leaving the plastic wrap on -- with either a very sharp knife or an electric knife, cut the loaf into six pieces.



step 12: place on the plate and unwrap the plastic.



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