Raw Lasagna

Mille Feuilles with Savory Cocktail Sauce


We all eat with our “memory”, certainly when we make the leap to a raw diet. If you are making the transitioning, yet still hooked on cooked, the dehydrator  brings you exactly what you are missing. The looks and softness of cooked food, a slightly warm feeling, new textures, a new world of raw culinary possibilities… 

  • A dehydrator
  • A sharp (chef’s) knife, a mandolin or a wide potato peeler
  • A cutting board
  • 1/2 to 1 small (preferably) round zucchini
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • Fresh basil to taste
  • 1/2 pack of wild mushrooms (buy them in your whole food store)
  • Some sprigs of Thyme
  • A sprig of Rosemary
  • 1/4 tsp of sea salt (to taste)
  • Organic Cold Pressed Virgin Olive Oil

Throw following ingredients in your blender and blend until creamy and smooth… 

  • 1/2 red bell pepper
  • 2 TBSP olive oil
  • 1/4 C dried tomatoes (soaked in oil)
  • 1/4 C of raw cashew nuts or pine nuts
  • Cut the round zucchini in two halves
  • Slice up the zucchini with a wide potato peeler or a mandolin. Make about 5 to 6 thin slices 
  • Place them on a plate and cover them up with olive oil
  • Sprinkle some sea salt on top to soften
  • Marinate for one hour until they are soft and look like cooked
  • You can speed up the process by dehydrating them for about a half hour (cover up with plastic to keep moist) 
In the meantime…
  • Slice up the bell peppers in small strips
  • Slice up the mushrooms
  • Throw everything in separate bowls
  • Add fresh herbs and sea salt to taste
  • Pour olive oil generously on top, mix and let marinate for about 20 minutes
  • Spread the marinated veggies on a teflex sheet
  • Let them soften in the dehydrator at 108°F or 42°C for about 60 minutes
  • Take a nice plate and start with a slice of zucchini at the bottom
  • Place some of the marinated vegetables on top
  • A few leaves of basil
  • Place a new slice of zucchini and continue while fantasizing
  • Put a spoon of cocktail sauce aside and draw a line with the “head” of the spoon
  • Finish with some fresh herbs out of your garden or some course black pepper
  • If you want a thinner sauce, add a little bit of water
  • These Mille Feuilles are perfect with a green salad
  • The longer these vegetables marinate, the softer they become
  • You can also warm up the Mille Feuilles as a finished product in your dehydrator at 108°F or 42°C.
  • A great starter to impress your friends and family!



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