6 cup spinach, packed then roughly chopped
4 coarsely chopped mushrooms, (or, thinly slices portobellas or baby bellas)
4 cup sunflower cheese spread, made with less garlic, onion and lemon so it is bland. Use water in place of 1/2 of the lemon juice
cheesecloth, (all cotton for culinary use)
Repeat the steps
Cover tightly with plastic wrap and refrigerate.
The vegetables and pate will have given off a great deal of liquid overnight in the refrigerator. Using the ends of the cheesecloth, carefully lift out the lasagne (it may take 2 people). Drain the lasagne for a few moments (hold it up and allow to drip or run your hand over the bottom)-then either place it in a new pan or have someone quickly pour off the liquid and dry the pan and put the lasagne back in. Slice and Serve. Or, dehydrate at 115°F for an hour or so before serving.
A 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 inspired from Nomi Shannon, The Raw Gourmet.
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© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!