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Disease-Free Living Through Fitness and Nutrition

Recipes
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books &  Info: gmcoffey@aol.com


Marinated Vegetable Lasagna Recipe
by Elaina Love

From PureJoyLivingFoods.com

Serves 8

  • 4 medium yellow or green zucchini, thinly sliced lengthwise on a mandolin
  • 2 lge Portobello mushrooms, chopped and marinated in Tamari or lemon and Himalayan Crystal Salt.
  • 1 lge head or 4 cups spinach and 2 cups arugula washed, dried and pulsed in a food processor
  • 1 lge red bell pepper & 1 lge yellow bell, julienned & chopped then dehydrated for 1 or more hours.

Marinara:

  • 2 cups sun-dried tomatoes covered in water for 2 or more hours
  • 2 large dates
  • 2 cloves garlic
  • 1/8 red onion, chopped
  • 6 basil leaves
  • 1 medium tomato, chopped
  • 1 tsp. Himalayan Crystal Salt
  • 1/8 tsp. oregano

Blend everything including tomato soak water in a blender or puree in a food processor until smooth.

Ricotta:

  • 3 1/2 cups macadamia nuts, soaked 2 or more hours
  • 1/2 cup pure water
  • 2 cloves garlic
  • 1 tsp. Himalayan Crystal Salt or 2 Tbs. light miso paste
  • 1-2 Tbs. lemon juice
  • 1/2 tsp. Italian seasoning

Puree in a food processor or blend until fluffy.

Optional: for a cheesier taste, blend the nuts and water with 2 capsules of probiotic powder and let sit overnight. Then add the seasonings.

Layering:

Place enough zucchini slices on the bottom of a square glass pan (9x9) to cover it.
Layer on 1/3 of the marinara sauce, then layer 1/3 of the ricotta, use your fingers or a pastry bag if necessary to spread evenly.

Squeeze all the liquid out of the mushrooms using your hands or squeeze through a Nut Milk bag and layer all of them on the cheese (reserving some for decoration). You can pulse them in a food processor and make a meaty texture if desired.

Squeeze the spinach/arugula through a nut milk bag and layer 1/2 onto the mushrooms, then 1/2 the bell peppers. Start again with the zucchini, sauce ricotta, mushrooms, spinach and peppers.

Keep layering until you run out of ingredients or room in your pan and finish with the cheese then sauce, making it swirl together so that when you dehydrate it, it looks like baked lasagna.

You can also make your lasagna in a spring form pan. Remove the side of the pan and it looks like a fancy vegetable terrine! If it's a sunny day, place it in the sun with a dehydrating screen on top for protection for a couple hours. Otherwise, warm it in the dehydrator on 125 degrees until mealtime.

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