Yes, I admit I do love it uncooked. I even have teetered backward and forward among being vegetarian, vegan and going uncooked ever on account that my trip to LA in 2003 when I dined at M.A.K.E. It’s quite first-rate how you may remodel "stay" foods into some thing that is normally cooked and made with completely exceptional elements. Best element is, it is freakin’ scrumptious and extraordinarily wholesome!
Raw mushroom lasagna
This uncooked lasagna is visually appropriate, fresh and tasty. If you select to do this recipe, please observe that growing it TRULY uncooked does take the time. You will now not be definitely in the kitchen all through all the time allotted, although you may need to allow a few items to soak or slow "prepare dinner" at very low temperatures.
half c – 1 c cherry tomatoes
a few tablespoons of chopped walnuts
half of lemon
2 garlic clove garlic
1 cup raw cashews
1 tablespoon apple cider vinegar
salt, pepper, onion powder
dash of soy sauce (elective)
For the lasagna "noodles":
slice zucchinis into lengthy strips (fine to apply mandolin) and lightly salt. Cover and refrigerate for some hours or till at desired tenderness
soak raw cashews in water for at least 2 hours. Drain the cashews, saving some of the water for blending. In a blender upload: soaked cashews, apple cider vinegar, garlic, nutritional yeast, salt, pepper, and onion powder to taste. Blend to desired consistency. If it seems too thick, add a number of the water used to soak the nuts
blend: uncooked swiss chard, raw walnuts, lemon juice, evoo, 1 clove garlic, salt