Monday, February 1, 2010

Yeah baby I like it raw — two raw recipes

Posted By on Mon, Feb 1, 2010 at 4:30 PM


This week I wrote a cover story about my 10 days on a raw food diet. Here are a couple of raw food recipes - one is the lasagna recipe I kicked the diet off with, the other is an Asian cauliflower recipe provided by Akil Amen. He swears it has converted hoards of children who's parents insisted "My kid hates cauliflower."

Raw lasagna (adapted from a recipe that appeared in New York Magazine and is served at Pure Food and Wine)


Lemon-Pignoli “Ricotta”

2 cups raw pignoli nuts, soaked in water for at least 1 hour

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon sea salt

Tomato Sauce

2 cups sun-dried tomatoes, soaked in water for at least 2 hours

1 medium tomato, diced

1/4 small onion, chopped

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil

4 teaspoons maple syrup

2 teaspoons sea salt

Pinch hot-pepper flakes

Basil-Pistachio Pesto

2 cups packed basil leaves

1/2 cup raw pistachios

6 tablespoons extra-virgin olive oil

1 teaspoon sea salt

Pinch freshly ground black pepper


3 medium zucchini, ends trimmed

3 medium tomatoes

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh oregano

1 tablespoon fresh thyme leaves

Garnish: whole basil leaves


Lemon-Pignoli “Ricotta”

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Tomato Sauce

Place all ingredients in a blender, and process until smooth.

Basil-Pistachio Pesto

Place all ingredients in a blender, and process until smooth.


Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1?3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1?3 of each. Layer on 1?3 of the tomato slices, and sprinkle with 1?3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Akil's Asian cauliflower

1 small head cauliflower pulsed into bits in a food processor

1 cup snow peas sliced thin (you can sub asparagus)

1/4 cup onion finely chopped

1- 2 cloves garlic, minced

1 tablespoon grated ginger

zest of 1 lemon

1/4 cup flat parsley, chopped

1/2 red bell pepper diced

3 tablespoons Nama Shoyu or Tamari

2 tablespoons sesame oil

optional 1 cup sunflower seeds or raw almonds (chopped)

1. Combine all but the last 3 ingredients in a bowl. Reserve a bit of parsley for garnish.

2.. Add Tamari and sesame oil and toss again

3. Mix in sunflower seeds or almonds and serve.

(Photo from Wilimedia commons)

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