Some just like it raw. It is a fact of human existence. However, after years of glutenous adventures with butter, I never thought I would be one to experiment with such a thing. But, a dear friend and Taos have taught me that your body is your temple. Therefore, as a way to pay homage to that idea I have decided to prove to the world that raw, live cuisine can, in fact, be absolutely delicious. And without further adou, I introduce you to Live, Raw, Lucious Lasagna. There is no dairy, there is no meat people. And most importantly, there is no high fructose corn syrup. Whew. This is the real deal.
Ingredients:
All measurements are approximate so feel free to tweak to your liking!
Zucchini noodles
2 med. zucchinis
2 tbs olive oil
2 tbs soy sauce
1 tsp dried basil
1 tsp dried oregano
Trim both ends of the zucchinis and cut on a mandolin into wide, paper-thin slices. Dip into the marinade then set aside on a plate. As you keep working, you'll notice some of the excess marinade will gather at the bottom of the plate so just drain it back into the marinade bowl.
Almond Ricotta
1 cup almonds, soaked overnight
1 garlic clove
1/2 tsp sea salt
Lemon juice, to taste
Water
Combine everything in a food processor and process until smooth. Add water until you reach a ricotta cheese consistency. Set aside.
Zucchini noodles
2 med. zucchinis
2 tbs olive oil
2 tbs soy sauce
1 tsp dried basil
1 tsp dried oregano
Trim both ends of the zucchinis and cut on a mandolin into wide, paper-thin slices. Dip into the marinade then set aside on a plate. As you keep working, you'll notice some of the excess marinade will gather at the bottom of the plate so just drain it back into the marinade bowl.
Almond Ricotta
1 cup almonds, soaked overnight
1 garlic clove
1/2 tsp sea salt
Lemon juice, to taste
Water
Combine everything in a food processor and process until smooth. Add water until you reach a ricotta cheese consistency. Set aside.
Spinach Cream Layer
3 cups fresh spinach
3 fresh basil leaves or 1 tsp dried
4 tbs Almond Ricotta
Pulse chop spinach and basil in food processor until finely minced. Fold into "Ricotta" and combine well. Set aside.
Tomato Sauce
1 cup sun dried tomatoes, soaked
2 or 3 med. tomatoes
2 tbs olive oil
2 pitted dates, oh my gosh i LOVE dates!
1 tsp salt
1 clove garlic or more, to taste
Fresh or dried herbs, to taste
Drain sun dried tomatoes well. Blend everything together until smooth. You may add a little soak water to reach a smooth consistency, but remember that you want the sauce to be fairly thick. Adjust seasonings. Set aside.
Marinated Portobello Mushrooms
1 Portobello mushroom
2 tbs Soy sauce
2 tbs olive oil
1 tsp dried oregano
Chop Portobello mushroom and let marinate for a few minutes. Drain and set aside.
3 cups fresh spinach
3 fresh basil leaves or 1 tsp dried
4 tbs Almond Ricotta
Pulse chop spinach and basil in food processor until finely minced. Fold into "Ricotta" and combine well. Set aside.
Tomato Sauce
1 cup sun dried tomatoes, soaked
2 or 3 med. tomatoes
2 tbs olive oil
2 pitted dates, oh my gosh i LOVE dates!
1 tsp salt
1 clove garlic or more, to taste
Fresh or dried herbs, to taste
Drain sun dried tomatoes well. Blend everything together until smooth. You may add a little soak water to reach a smooth consistency, but remember that you want the sauce to be fairly thick. Adjust seasonings. Set aside.
Marinated Portobello Mushrooms
1 Portobello mushroom
2 tbs Soy sauce
2 tbs olive oil
1 tsp dried oregano
Chop Portobello mushroom and let marinate for a few minutes. Drain and set aside.
Assembling the Lasagna:- Line the bottom of a glass lasagna pan with a layer of zucchini slices, each one slightly overlapping another.
- Spread some Almond Ricotta, followed by a layer of Tomato Sauce.
- Add a layer of zucchini slices. Then the Spinach Cream Layer.
-One more zucchini layer, followed by some more Almond Ricotta and topped with Tomato Sauce.
-More zucchini slices. Then another layer of Almond Ricotta.
-A final layer of zucchini, topped with Tomato Sauce.
Let sit for a few minutes on the counter while the dehydrator is warming up.
Scoop out excess liquid and dehydrated for 2 to 3 hours at 105-110 degrees. This will allow some of the moisture to evaporate.
- Spread some Almond Ricotta, followed by a layer of Tomato Sauce.
- Add a layer of zucchini slices. Then the Spinach Cream Layer.
-One more zucchini layer, followed by some more Almond Ricotta and topped with Tomato Sauce.
-More zucchini slices. Then another layer of Almond Ricotta.
-A final layer of zucchini, topped with Tomato Sauce.
Let sit for a few minutes on the counter while the dehydrator is warming up.
Scoop out excess liquid and dehydrated for 2 to 3 hours at 105-110 degrees. This will allow some of the moisture to evaporate.
Are you tired of mediocre iced coffee? Want something more substantial, more rich, and less bitter? Then wait no longer people! This is a recipe to stick in your recipe box and pass down to your future, or current, children. We are talking about the Mecca of homemade iced coffee and it is all thanks to the pioneer woman herself. She is an amazing food blogger whose recipes are sure to knock your socks off. And this is definitely one of that magnitude. It is Vietnamese iced coffee! Yes, yes I know. What is up with you and Southeast Asian culture? Well the truth is I love it! And it just so happens that the Vietnamese make great food, in my opinion. So, hurry up and do yourself a favor and make this right away, please.
Ingredients:
1/2 can of coffee
1/2 gallon of water
Sweetened condensed milk
Sugar
Cream or almond milk
Magic:
Pour a half of a can of ground coffee into a large container. Pour half of a gallon of cold water over the ground coffee. Mix the coffee and water mixture for a bit. Cover the container and place in the refrigerator. Refrigerate this mixture for eight hours. Now, I know you are thinking why not just brew hot coffee and place it over ice? But, you have to trust me on this, the coffee comes out much smoother and it doesn't melt your ice and make a gross, watered-down coffee substance. It is worth the extra steps! In the meantime, place cheesecloth inside a colander or sifter, and set apparatus above another large container. After the mixture has refrigerated for eight hours, pour the mix into the cheese cloth that is sitting in the colander. Allow the coffee to filter through your fancy apparatus.
Now the party begins. Pour a glass 3/4 full with your amazing cold coffee. Then, add two, or three, maybe four, tablespoons of sweetened condensed milk. Mix vigorously. Then add a little sugar or sweetener. Add a splash of cream or milk and take a seat. I would not want you to injure yourself while taking an unbelievable sip of Utopia.
Do you see what I see?
As newfound New Mexicans we have found ourselves with endless rations of green chiles and delicious spanish inspired fare. All which have gone beyond just satisfying our hunger. But, there is a certain cultural disconnect here in the mountains and our stomachs have felt quarantined from Southeast Asian delicatessen. So, rather than allowing our digestive tract to feel deprived of enticing Vietnamese cuisine we have brought the cities of Saigon and Hanoi to our very own trailer park table. And with that ladies and gentlemen, I introduce to you Vietnamese Vegetable Pho.
Ingredients:
Vegetable Broth
Bean Sprouts
Broccoli
Cabbage
Carrots
Onion
Jalapeno
Snap Pea
Mushroom
Rice Noodles
Garnish:
Plum Sauce (Asian foods section)
Sriracha Sauce (Chinese Chili Garlic Sauce)
Thai Basil
Magic:
Bring the vegetable broth to a boil, which we learned takes about three times longer in any sort of altitude, so I will add to the ingredient list; patience. Once your broth is a bubbling, add all of the vegetables your little heart desires. Allow the vegetables to become tender, which should take about five minutes or so depending on your elevation from the ground level of Earth. Then, toss in the rice noodles and allow your delectable concoction to simmer for about three more minutes. Scoop into a bowl, add one spoonful of plum sauce and one spoon full of sriracha sauce. Sprinkle with a smidgin of basil, and while your add toss a few more jalapeno slices on top. Grab your chopsticks and conical asian hat and enjoy!
