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…
TOOLS
- A dehydrator
- A sharp (chef’s) knife, a mandolin or a wide potato peeler
- A cutting board
VEGETABLES PER PERSON
- 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
INGREDIENTS FOR THE COCKTAIL SAUCE
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
THE MAKING OF… MILLE FEUILLES
- 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
ASSEMBLING
- 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
TIPS
- 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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