Wednesday, September 06, 2006

Raw Food Wednesday: Eggplant Lasgana, Zucchini Noodles

Raw Food Wednesday 9/6

Eggplant Lasgana
(dehydrated eggplant "noodles", tomato/fennel sauce, pesto, cashew "cheese")

Zucchini Noodles
(with tomato/fennel sauce and pesto)

More of an experimental Raw Food Wednesday tonight -- trying out some ideas for a possible future event -- the zucchini noodles would have worked better on asian soup spoons, and the lasgana (while incredibly tasty), was a size too big to just pop into the mouth, so I'll have to re-work that.

For the eggplant lasagna -- dehydrated eggplant strips (cut from japanese eggplants with a mandoline, marinated in lemon juice, garlic, salt and olive oil for a few hours and then dehydrated for 8 hours at 115F -- they served as the "noodles" between the cashew "cheese" layer, the tomato and fennel sauce (tomato, onion, fennel, garlic, olive oil, salt and pepper) layer and pesto (basil, pine nut, garlic, salt, olive oil).

For the zucchini noodles -- cut on the spiral cutter gadget thingy and tossed with olive oil, salt, pepper and thyme and oregano and dehydrated for 30 minutes at 115F. Topped with the tomato/fennel sauce and alternately the pesto...

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