Ok, so these raw recipes may be a little "out there" for most of us but hey, maybe they are fantastic and we just don't know it yet! ;o)
Another raw recipe that uses zucchini to make lasagna. :o)
(MAKES 8 SERVINGS)
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
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
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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.
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**HERB OIL RECIPE
(MAKES 3 CUPS)
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
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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.
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*** GARLIC OIL RECIPE
(MAKES 1 CUP)
1 cup extra virgin olive oil
5 garlic cloves, grated on a Microplane rasp
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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.
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