Since we last spoke, we’ve been eating mostly raw with the exception of that hummus I told you about. (Oh, and those really very healthy Veganomicon cookies that had to be finished off, but now they’re gone!)
For dinner Thursday night, I decided to make raw lasagna from Raw Food: A complete guide for every meal of the day. It’s layers of zucchini, avocado, and in this case, kalamata olives instead of marinated mushrooms. (Turns out I not only detest mushrooms, but am seemingly allergic.) It uses a green sauce and a red sauce. The green sauce is simply made with spinach and water, and I used my mix of baby spinach and spring mix with good results. The red sauce is the marinara sauce recipe included. A mixture of tomatoes, sun-dried tomatoes, red bell pepper, olive oil, basil, oregano, salt & pepper. I also added in small handfuls of flat & curly parsley.
My one criticism of this book is that there really aren’t good serving guidelines or directions on what size dishes you need. In this case I managed to guess really well, and was able to fit it into a 7×10″ baking dish perfectly. It says that for recipes without serving sizes, to assume it’s for 1 person. This didn’t have serving sizes, but I was hoping that this would be enough for both of us for dinner, and it certainly was. I was able to cut it into 4 good size pieces, and we ate all of it, because it was so delicious. In fact we were both surprised, at just how tasty and filling it was. (We even took a little break in the middle before polishing it off!) I sprinkled nutritional yeast on the top of the finished lasagna for extra protein and nutrients, and Thomas sprinkled his with a little vegan parm too. Yum!