pasta
Zucchini and Mushroom Lasagna
Submitted by minibeast on June 9, 2007 - 8:27am
Servings:
Serves 2I fashioned this after a wild mushroom lasagna with white sauce that I saw on Barefoot Contessa… it didn’t wind up tasting especially like lasagna, but it did wind up tasting very good!
Tags:
Grilled Meat! for stir-frys, BBQ Beef, Kebabs, etc
Submitted by chriscarlton on April 5, 2007 - 9:58am
Servings:
Makes a large bowl that appears to be about 2 pounds of grilled meat.This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce” mushroom lemon dates sage thyme rosemary
Lasagne
Submitted by kandace on January 23, 2007 - 9:29am
Servings:
8-10 servingsA flavorful raw lasagna, best made one day in advance (taking into account the time to make the sunflower pate, this recipe will be ready to eat a couple days after you begin your first soaking). Ingredients include a marinara sauce and sunflower pate.
Recipe from Nomi Shannon at the Raw Gourmet.
Marinara Sauce
Submitted by kandace on January 23, 2007 - 9:20am
Servings:
To serve 8-16 (Makes a full blender container of sauce)A basic recipe for a stand-alone marinara sauce (also an ingredient in raw lasagna). Delicious with zucchini ‘pasta’ that has been tossed in pesto sauce. This is a rough description – feel free to add ingredients to your taste.
For raw lasagna (as pictured), a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.
Recipe by Nomi Shannon at the Raw Gourmet.
Tommie's Cashew Cheese
Submitted by kandace on January 16, 2007 - 5:17pm
This is a quick and versatile cheese recipe. It can be used as a sauce on raw pasta or pizza, or to spread on crackers, or as a dip for corn chips. Thanks to Tommie for sharing this recipe!
