Carmella
02-26-2007, 08:40 PM
I just made Russell's Lasagne again today but with a few slight variations.
Here is the recipe again, in case you haven't had the chance to visit his blog (http://therawchef.blogs.com/russell_james/2007/01/lasagne_recipe.html) yet.
Lasagne
By Russell James
Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.
Nut Cheese
2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
2t salt ½c water as needed
Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt
Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce
1 ½c sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice
Process in a food processor until smooth.
Green pesto
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice
Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
6c torn spinach
5T dried oregano
3T olive oil
2t sea salt
Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
Assembly method:
Line the base of your dish with a layer of the courgette strips that slightly overlap.
On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
Garnish individual portions with black pepper and a sprig of basil.
OK, now for my mods...
First of all, I halved the recipe as it is really quite big.
I also cut down on the salt as last time I made it, we found it a little too salty for our taste.
It occurred to me that his Nut Cheese was very similar to the Rich Cheddar Sauce, so I used that instead.
Recognize it?
http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Main/RJsLasagnaCheeseW.jpg
I also used whatever pesto I had handy (which happened to be dill pesto).
To assemble, I put a layer of zucchini, then walnut meat, followed by Cheddar Sauce. Then more zucchini, a layer of pesto, topped with tomato sauce.
I repeat this sequence, only after the pesto, I put the spinach layer, followed by more zucchini. I finish the lasagne with a layer of tomato sauce. I find that the presentation is nicer that way, plus, it gives me the option of putting the lasagna in the dehydrator for a few hours to warm up (which isn't really possible with a final zucchini layer as in the original recipe.
Here is the assembled lasagna before going into the D:
http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Main/RJsLasagnaBefDW.jpg
... and after a couple of hours at 105:
http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Main/RJsLasagnaAftDW.jpg
Soooooooo yum!
Here is the recipe again, in case you haven't had the chance to visit his blog (http://therawchef.blogs.com/russell_james/2007/01/lasagne_recipe.html) yet.
Lasagne
By Russell James
Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.
Nut Cheese
2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
2t salt ½c water as needed
Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt
Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce
1 ½c sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice
Process in a food processor until smooth.
Green pesto
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice
Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
6c torn spinach
5T dried oregano
3T olive oil
2t sea salt
Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
Assembly method:
Line the base of your dish with a layer of the courgette strips that slightly overlap.
On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
Garnish individual portions with black pepper and a sprig of basil.
OK, now for my mods...
First of all, I halved the recipe as it is really quite big.
I also cut down on the salt as last time I made it, we found it a little too salty for our taste.
It occurred to me that his Nut Cheese was very similar to the Rich Cheddar Sauce, so I used that instead.
Recognize it?
http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Main/RJsLasagnaCheeseW.jpg
I also used whatever pesto I had handy (which happened to be dill pesto).
To assemble, I put a layer of zucchini, then walnut meat, followed by Cheddar Sauce. Then more zucchini, a layer of pesto, topped with tomato sauce.
I repeat this sequence, only after the pesto, I put the spinach layer, followed by more zucchini. I finish the lasagne with a layer of tomato sauce. I find that the presentation is nicer that way, plus, it gives me the option of putting the lasagna in the dehydrator for a few hours to warm up (which isn't really possible with a final zucchini layer as in the original recipe.
Here is the assembled lasagna before going into the D:
http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Main/RJsLasagnaBefDW.jpg
... and after a couple of hours at 105:
http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Main/RJsLasagnaAftDW.jpg
Soooooooo yum!