Raw Lasagna

Raw Pasticho Recipe

When I lived in Venezuela, I discovered this dish which was very much like lasagna, but made with smaller noodles, so it was easier to slice and serve. Here is a raw food version.

2 cups sunflower seeds, soaked overnight in water to cover, hulled
1 medium to large zucchini, peeled
3 tomatoes, chopped into ½” pieces
1 cup sun-dried tomatoes, soaked for 1 hour and finely chopped
¼ cup extra virgin olive oil
1 tablespoon granulated kelp (or 2 tablespoons nama shoyu)
1 large bell pepper, finely chopped
2 tablespoons paprika
2 tablespoons dried oregano (or dill, for a different flavor)
¼ small onion, minced (optional)
1 clove garlic minced, or 1 teaspoon garlic (optional)

RICOTTA CHEEZ
* Soak sunflower seeds, drain, and refrigerate soaking liquid.
* Rinse seeds and sprout for one day (8-12 hours) in a jar covered with `a mesh lid or cheesecloth.

* After one day of sprouting blend sprouts and soak water to a chunky texture
* Refrigerate cheese for 8 - 12 hours.

PASTICHO
* With a mandoline, thinly zucchini into a bowl,
* In a food processor, process tomatoes, sun-dried tomatoes, olive oil, kelp (or soy sauce) to a chunky consistency (or finer, if desired)

TO ASSEMBLE:
In a serving dish:
1. Place one layer of cheez and cover it with a layer of tomato mixture.
2. Layer thinly-sliced zucchini rounds to cover the tomato layer.
3. Repeat steps 1 & 2, finishing with a zucchini layer topped with a thin tomato layer.
seasoning

Recipe by Margaret Gamez, a New York City-based Certified Nutritional Consultant and Master Clinical Hypnotherapist.

© Margaret Gamez, 2008

Check out Margaret’s Pretty Smart Raw Food Ideas website for more recipes and tips at: http://prettysmartrawfoodideas.wordpress.com