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Raw Lasagna with Bay Laurel Olive Oil and Red Wine “Syraw” Marinara

Posted Sep 19 2009 10:04pm

Raw Lasagna with Bay Laurel Olive Oil and Red Wine “Syraw” Marinara

What do you get when you bring together some of the classic flavors of Italian cuisine, uncooked, and add a little vino to the mix? You get this wonderful raw vegan version of lasagna created especially for Raw Epicurean readers by Eliza Frey from Frey Organic Wines. What an honor and thank you Eliza!

Eliza has this to say, “This “lasagna” is made with all raw ingredients, a perfect summertime entrée that is a great way to showcase some fresh garden veggies. The recipe seems long, but is quite simple. You will need a potato peeler and a food processor. Remember to use fresh, organic ingredients whenever possible.”

I love the idea of using organic vegan wine in a raw vegan recipe. Eliza used Frey’s Organic Vegan Syrah to make the marinara sauce, and she took the opportunity to showcase bay leaf, this months herb of the month, to make bay laurel infused oil olive. Also I like how they showcase a step-by-step pictorial on how to create and plate this recipe. Just beautiful!

Have you ever tried organic vegan wine? Well, I have great news.
I am thrilled to host our first organic wine giveaway! Frey Organic Wine generously offers three [3] Raw Epicurean readers one [1] bottle of Frey Organic Wine! Visit Frey’s Organic Wine shop and browse their selection.

I wish we could ship everywhere but please keep in mind this giveaway is only open to permanent legal residents of the U.S. who are 21 years of age or older as of the date of their entry. This giveaway begins September 19, 2009, 12:01 AM PST, and ends September 30, 2009, 11:59 PM PST. Please read the rules, regulations, and disclaimer before participating. To participate simply leave a comment below indicating that you would like to enter the drawing.

Oh and one more thing, if you sign up for their quarterly e-newsletter, you will received a $5.00 coupon to use when you shop online at Frey’s Organic Wine shop.

I hope you enjoy this recipe!

Raw Lasagna with Bay Laurel Olive Oil and Red Wine “Syraw” Marinara

The lasagna can be prepared in a casserole dish up to 24 hours in advance, or can be layered to individual plates and served, as shown in the photos. Either way it is a healthy, hearty dish that will please seasoned raw foodies and novices alike. Enjoy!

Bay Laurel Olive Oil

Organic Olive Oil

1/2 cup extra virgin, cold pressed olive oil
3 Bay Laurel leaves

Make your infused olive oil 1-2 days before preparing the lasagna for maxium extraction. Finely chop or tear the bay leaves and put them into the oil, cover and let stand at room temperature, strain before using.

“Noodles”

Organic Swiss ChardOrganic Zucchini Slices

2 medium zucchini
12 large swiss chard leaves
2 wide heirloom tomatoes

The zucchini and chard “noodles” can be prepared up to 12 hours in advance, they are tastier if allowed to wilt for a while.

Cut each chard leaf into 2-4 pieces, depending on the size of the leaf. Using a rolling pin or glass jar, firmly roll the leaves until you see that they are bruised (you can also use a mallet or the base of a glass and pound them until bruised). Bruising the leaves softens the tissue and makes them tastier and easier to digest. After they are well-bruised, place them on a plate, sprinkling a little vinegar between each leaf, set aside.

With a potato peeler, “slice” the zucchini across its mid section. The result is a wide and flexible “noodle”.

With a serrated knife, slice the heirloom tomato into several thin rounds.

“Syraw” Marinara

Organic Raw Marinara Sauce

4 paste tomatoes, such as Roma, (or any other tomato, but the sauce will be more watery)
1/3 cup Frey Organic Syrah wine
1 red or green bell pepper
1 fresh cayenne pepper
1/2 cup roughly chopped onion
1/2 cup fresh basil leaves
4 cloves garlic
nutritional yeast (optional)
sea salt to taste

Combine ingredients in a food processor and blend until smooth. Nutritional yeast can be added if the sauce is too liquid.

Olive Pine Nut Paste

Organic Olive Pine Nut Paste

3/4 cup sun cured black olives
3/4 cup pine nuts
1/2 cup goji berries or date meat

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Herbed Cashew “Cheese”

Herbed Cashew Cheese

1 1/2 cup soaked raw cashews
3 Tbs. Thyme
3 Tbs. Fresh parsley
3 Tbs. Fresh Basil
sea salt to taste

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Layer the noodles, marinara, olive paste and cheese, drizzling the infused olive oil between layers. Garnish with fresh basil and serve. Enjoy!

Note: Numerous variations of this recipe are possible. Some like to make a mushroom or walnut pate instead of the olive paste. Carrots also make nice noodles if sliced with the peeler. You can use any herbs or make it spicier by adding more pepper or garlic. With fresh organic ingredients, you can’t go wrong!

Makes one 8×12 casserole or six pieces of Lasagna

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