Raw Lasagna
Sliced summer squash, russian kale, fennel, cucumber, basil, and flat-leaf parsley. Layered with my Hazelnut Ricotta and Sun Dried Tomato Sauce.
It took a few tries to get the proportions right, but after I figured out that a little bit of the ricotta and tomato sauces went a long way, I had it. A really interesting mix of delicate, cool flavors with the intense fresh herbs and tomato.
Raw Sun-dried Tomato Sauce
This thick sauce packs a potent tomato punch. Use in raw lasagna, toss with pasta, or use as a spread.
About 1/3 lb. fresh sun-dried tomatoes, chopped
2 cloves garlic, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 T chives, chopped
1 cup water
2 T olive oil
1 T balsamic vinegar
1 T lemon juice
2 tsp. agave nectar
Combine ingredients in food processor and mix until smooth.
Raw Hazelnut “Ricotta”
I wanted to make raw lasagna, and had seen a few recipes for nut-based ricottas—usually made from cashews. At my grocery store, I was dismayed to find a raw cashew shortage, but I thought that hazelnuts just might work.
It took some playing to get the proportions right, but I’m pretty happy with this hazelnut ricotta. It has a nice balance of nutty sweetness and savoriness, and the hint of lemon lightens up the richness. It’s fantastic in my raw lasagna (I’ll post the recipe for that later this week), but also makes a tasty dip or spread. I think it pairs especially well with cool, mild veggies like cucumber and fennel.
2 cups chopped hazelnuts, soaked overnight and drained
1 cup almond milk
1 clove garlic, chopped fine
2 T chopped parsley
1 T chopped chives
1/4 tsp salt
Zest of 1 lemon
Place hazelnuts in food processor, run until crumbly. Add almond milk, then run the food processor until the mixture is creamy — basically, let it go until it looks like ricotta. Then add the garlic, herbs, salt and lemon. Process until combined. Chill.
[Photo by Chuck Grimmett (cagrimmett), via Flickr Creative Commons]
For breakfast this morning, I made a sweet, refreshing superfood smoothie that looked like a starry night sky.
Note: The following measurements are approximate—I just threw stuff in the blender.
2 small ripe bananas
1/3 cup blueberries
1 loose cup flat leaf parsley, whole leaves
2 T ground flax seeds
1/2 cup water
Raw Rhubarb Compote with Lemon and Basil
In this simple summery compote, honey mellows the raw rhubarb’s sourness without stealing its sunshine. Stir it into seltzer or cocktails, add to salads, mix with fresh fruit, spoon over ice cream, or eat it by the spoonful.
2 cups fresh rhubarb, diced
2 T honey
2 tsp fresh basil, chopped fine
Juice and zest from 1 lemon
Combine ingredients and chill for 24 hours, stirring occasionally.
