Lasagna Hurricane April 27, 2006
Posted by admin in : Raw, Recipes , trackback
Base:
2C almonds, soaked 12-48 hours with skin removed
1 1/2C sunflower seeds, soaked and rinsed
3 stalks celery
2 carrots
1C fresh basil
1T Bragg Liquid Aminos
Process all ingredients through a Champion Juicer using the solid plate or a food processor using the “s” blade. In a glass rectangular dish, spread the base and pat lightly.
Topping:
1 1/2C sun-dried tomatoes, soaked 1 hour
1 C fresh basil
Process sun-dried tomatoes in a blender with a little soak water and blend until the consistency of icing. Add basil; blend to make a spread. Spread topping onto base and garnish with fresh parsley.
My comments: I made a half receipe. I found that the quantities recommended in the receipe didn’t give me enough sauce. I would use more sun-dried tomatoes, and fresh basil. Also, when I made this, I added some green bell pepper on top and also some sunflower seed cheese. It was delicious!
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