Wednesday, September 21, 2011

Raw Food For Everyone

E-mails and comments popped up since I posted the lasagna pic below last week. You want the recipe... I know it looks so yummy!!

It's taken from this amazing book by Alissa Cohen. Bought it recently and I'm amazed with it. More than 300 recipes... from super-simple to high-cuisine! It's so complete that looks like a raw vegan bible. Great food for omnivores, veggies, raws and even cats -you should see how my cat loves vegan cheese- ;)

The photograph below is Alissa Cohen's "New York Style Cheesecake" also included on the same book ...can't wait to try it :)



5 medium zucchini, sliced lengthwise into long thin strips (this is best done on a mandoline but you can do it by hand as well ;)

1/2 cup Herb Oil** (see recipe below)

Sea salt and freshly ground black pepper

2 tomatoes, quartered

1/2 cup pitted olives

2 cups Quick Cheese (click here to see the recipe) made with macadamia nuts

3 garlic cloves, grated on a a Microplane rasp

2 tablespoons chopped with fresh rosemary leaves (or any other herb of your taste -I bet chives would be fab!)

1 teaspoon crushed red pepper flakes

Sea salt

1 teaspoon freshly ground black pepper

1 pound shiitake mushroom caps, torn (450gr)

2 tablespoons of Garlic Oil *** (see recipe below)

1pound baby spinach (450gr)

2 tomatos, thinly sliced


1-Lay the zucchini strips out on baking sheets. Using a pastry brush, brush each layer of zucchini with the herb oil. Lightly salt and pepper each later and set aside.

2-Put the tomato quarters and olives in a food processor and blend until smooth. Add cheese, garlic, rosemary, red pepper, 1 teaspoon salt, and the black pepper. Pulse until the mixture is creamy. Transfer to a bowl. Using a spatula, fold in the shiitakes until thoroughly coated. Set aside.

3-Whisk the garlic oil and a pinch of salt together in a bowl. Add the spinach and toss to coat.

4-To layer the lasagne, you'll need an 8-inch square pan (20cm). Cut the zucchini slices into 8-inch lengths. Layer the lasagne as follows: zucchini, spinach, shiitake cheese, and tomato slices, then repeat.

5-Cover the pan with parchment paper and using water-filled jars -or something similar-, weight down the lasagne and refrigerate for 3 to 4 hours. To serve, cut pieces and garnish with any remaining herb oil. Cover any leftovers and refrigerate for up to 5 days.




1 bunch of scallions, green and white parts, halved
1cup fresh flat-leaf parsley leaves
1 cup spinach leaves
1/2 cup fresh tarragon leaves
2 cups extra virgin olive oil


1-Put the scallions, parsley, spinach, and tarragon in a food processor and coarsely chop. With the machine on, slowly drizzle in the olive oil until well combined with the herbs.

2-Pour into a jar, cover and refrigerate for up to 1 week. Allow the oil to come to room temperature before using.




1 cup extra virgin olive oil
5 garlic cloves, grated on a Microplane rasp


Combine oil and garlic in a glass jar and give it a good shake. Use immediately or store in the refrigerator put to one week. Allow the oil to come to room temperature before using.

La semana pasada me llegaron bastantes e-mails y comentarios pidiendo la receta de esta lasaña riquísima que posteé entre otras cosas... la verdad es que os entiendo, a mi me da hambre solo con mirarla, ja ja ja

La receta está sacada de este libro maravilloso de Alissa Cohen que compré recientemente. Tiene más de 300 recetas que van desde lo más sencillito hasta alta cocina. Es tan completo que pareciera una biblia crudivegana o algo así ;) Mucha comida rica para deleitar paladares omnívoros, vegetas, crudis y hasta felinos -tendríais que ver como se pone de queso vegano mi gato- ;)

He transcrito la receta pero está en inglés. Eso sí, seguro que Google la traduce en un periquete. Si teneis alguna duda sobre algún ingrediente avisad, ok?

La primera foto de este post es la "tarta de queso New York Style" que aparece en el mismo libro de Alissa Cohen... que ganas de probarla.

Bon apetit y feliz miércoles!

*Escuchando / Listening to Sebastien Tellier.