GreenChef Chad Sarno | Garden Lasagna

lasange sarno GreenChef Chad Sarno | Garden Lasagna

Garden Lasagna
(Pine Nut Ricotta, Olive Relish, Wild Mushroom, Sweet Pepper Coulis)

Serves 6-8

For the Lasagna:

3-4 round zucchini sliced into thin rounds, or long zucchini sliced thin in strips

4-6 black plum tomatoes, or roma, sliced in thin rounds

1 cup sliced mushrooms (portabella, chanterelle,

baby oyster), toss with 2 T shoyu and 2 T olive oil

1 cup Pine nut Ricotta (see recipe)

1/2 cup seeded and tomatoes tossed with T olive oil

1 cup olive relish (see recipe)

½ cup smoked red pepper puree (see recipe)

½ cup smoked yellow pepper puree (see recipe)

Course sea salt, smoked (for garnish on each plate)

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Pure Food & Wine Featured on Infatuation TV

0 Pure Food & Wine Featured on Infatuation TV

Pure Food and Wine, Sarma’s baby was featured on Infatuation TV. A New York City based site designed around the idea of a solid circle of friends telling each other where to grub down. Prepare to have some fun because I know I did watching this video. Every dish looks so good, they even break down how to make the Zucchini and Green Zebra Tomato Raw Lasagna, so get out your pens or head over to GreenChefs, we have that recipe. When oh when, will there be a Pure Food and Wine London, please someone tell me?

In episode two of Infatuation TV, Minneapolis Hip-Hop artist P.O.S visits Pure Food & Wine with Immaculate Infatuation and shows the world it’s possible to make a dope beat with what you find in the kitchen. Check P.O.S enjoying some raw food, learning how to make Pure’s famous Zucchini-and-Green-Zebra- Tomato Lasagna and performing a live version of his single “Optimist” in their kitchen. Check out more NYC restaurant reviews and original content at immaculateinfatuation.com

GreenChef Sarma Melngailis | Zucchini and Green Zebra Tomato Lasagna

zucchinilasagna01 GreenChef Sarma Melngailis | Zucchini and Green Zebra Tomato Lasagna

Zucchini and Green Zebra Tomato Lasagna with basil-pistachio pesto, tomato sauce, and pignoli ricotta (raw)

We like the vibrant color and tart flavor of green zebra tomatoes, a heirloom variety, for this dish. Of course you can use any tomatoes, preferably heirloom. Use the best quality sun-dried tomatoes you can find (but not he kind packed in olive oil, as this is most often not cold-pressed). The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish.

The first real raw food dish that we ever prepared was a rougher version of this. It has since become the best-selling dish on our restaurant menu and is a perfect introduction for anyone trying raw foods for the first time. The flavors and textures are all familiar, and the vibrant nature of the dish always leaves a strong impression. Many variations on this are possible. Feel free to add marinated wild mushrooms or substitute summer squash for zucchini. As in so many other dishes, the quality, seasonality and freshness of the ingredients are the most important elements.”

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 6

For the pignoli ricotta:

2 cups raw pignoli (pine) nuts, soaked for 1 hour or more

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon sea salt

6 tablespoons filtered water

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