today on cooking raw are incredible veggie lasagna and red cabbage salad with vinaigrette don't go anywhere hi I'm Caroline and this is my daughter chanita welcome to cooking raw how are we going to cook raw you ask well let me tell you in cooking raw we eliminate the heat and put all of our energy into preparing healthy and delicious meals using natural food so on today's show we're going to show you how to prepare raw lasagna and a salad so in making this raw lasagna there are four layers right four layers so what are those four layers huh four layers first before I tell you that did you know that layers that I'm sorry that lasagna and I tell you means layers I did not know that well you know it now so so we so in this lasagna we're going to make marinara sauce okay we're also gonna have marinate marinated mushrooms almond cashew cheese and a chunky baby spinach puree alright that sounds delicious it is alright so you want to get started let's get started the with the team with the cheese so the ingredients for the cheese includes raw almonds raw cashews some fresh chopped red onions nutritional yeast some fresh garlic crushed garlic this is me so we have some freshly squeezed lemon juice and Bragg's Liquid Amino we have a little bit of water and some fresh ground black pepper awesome you ready I'm ready okay let's get started so the only thing that you need to prepare this dish is your food processor right that's all we need is our food processor to make our dairy-free all right okay so we're just gonna dump in about maybe a cup cashew raw cashews some onions a cup of red onions do we need all this nutritional yeast yep three tablespoons of nutritional yeast just go ahead on throw it in there and what just nutritional yeast due to the dish you know what I like it because it has like this cheesy flavor to it okay it's very rich yeah it's high in protein amino acid and B vitamin complex and what can people pick up nutritionally is because that's not necessarily your normal ingredient that people use in cooking you know what go to your health food store okay your local health food store we carry that right but that's about a tablespoon of freshly squeezed lemon juice and about two tablespoons of breaks amino and the Bragg's and the miso are both meet with soybeans right that's right that's right so and we're going to let's get this started first and we're supposed to get this started okay so I'm just gonna stop this okay and just boom I want to check it out for texture and what kind of texture are they looking for and making this dish well um creamy smooth and not quite thick but something that you can spread over the lasagna okay oh no we didn't add the black pepper should we add that a little bit of black pepper a little bit of black pepper so I'm just adding yeah few pinches okay let's see let's see and we're going to taste this one more time I'll try it with you mm-hmm that's a nice flavorful strong mm-hmm what do you think it's very good I think it's good - very good it's very good it's very good with the water we probably just you just add enough so that it's that creamy you know smooth consistency you don't want to add too much I think would probably added about 1/4 cup of water so and just add a little bit at a time yeah and stop and check and stop and check so let's go ahead on pour it in the bowl and we are going to you see how that is coming out nice and creamy yeah and if you wanted to let this sit out for a few hours it will get a stronger cheese cheese taste to it mm-hmm and how long would this keep in the refrigerator this will keep for about a week oh really yep and you know what although we're making this for the lasagna this would be a really good dip - I really like this with some of Caroline's flex equals negative backers on a sandwich and as a spread you know people put American cheese on your sandwich just to be a really nice nice addition to your sandwich all right and this is how we do it this is how we make raw cheese alright so we just finished making our raw cheese and the next layer of our lasagna is the marinara sauce so I'm going to start with the ingredients we have some fresh roma tomatoes sun-dried tomatoes that are soaked in water soaked in water we have some fresh oregano fresh basil red onions celery red peppers green peppers fresh garlic fresh garlic a little bit sea salt some freshly ground black pepper these are medjool dates maggiore that are soaked in water some water and then we have a little bit of olive oil and again our breakfast go tomato and then we have some water on the side just in case we need a little bit to loosen up the marinara sauce right again this is very easy only thing that we need is a food processor that's right so we're going to put some roma tomatoes roma mommy's gonna go ahead and put in as many in and there is needed okay this is well this is about three cups okay well you might as well put the last little for you in there go ahead put them in there okay and then our delicious sun-dried tomatoes I love sun-dried tomatoes soap soap yeah i put sun dried tomatoes on my sandwiches and my salad mm-hmm very good and how long could do you soak these you know a half hour is really good longer if you want the longer you soak them the more of this rich rich rich juice you're going to get from that and then you were saying before that you want more sun-dried tomatoes then the roma tomatoes and that i do because again it gives it that texture it gives you like again that meteor meaty taste okay you know some people are used to using meat in their lasagna yep with the mushroom will help replace that okay so we're just going to use a cup of sprigs of oregano so you can just just put a little yeah like this yep put it in there I need to bring it up or just just put it in there all right and all of that basil is good it's like about eight leaves amazing all the onions yep okay about a cup of onions cup of salary oh wow it's red pepper yeah this is getting really cool and let's just bring that down a little bit we're gonna pump okay now it looks good already it smells delicious lasagna is one of my all-time all-time all-time favorite dishes I love lasagna do you haven't missed the lasagna I used to cook you know with the cook the meat okay but this is an amazing substitution for you know a meat-based lasagna I just put about a couple pinches of ground sea salt in there yep sea salt and then brie dates three dates I've never really heard of pudding sweeteners in your pasta sauce my mama used to do that mama used to always put all this good freshness stuff in there she always used a little bit of sugar just to merge all of those different flavors because they're so strong so merges them together okay and some Bragg's am you know I did put some olive oil on there - yeah bout 1/4 cup okay with taste Wow good people it's extra chunky veggie on there Nair sauce I think it's perfect I think it's perfect and I'm not saying saying that because I made it but it's really good do we need some water or no no water no water I think this is perfect right what - let's go ahead on and put it in our Bowl look at that extra thick fresh homemade mayonnaise sauce you don't have to go to grocery store to make your own or buy your own no preservatives additives uh yeah nothing but goodness Wow - down there you go America - to go our marinara sauce oK we've made two layers of our lasagnas yeah we made the cheese cheese the marinara yes and now it's time to rock and roll with this quick and easy marinated mushrooms all right okay let's go okay here's about five cups of mushrooms you can use any type of mushrooms you want I happen to like Portobello mm-hmm about two tablespoons of Bragg's aminos yep and about two tablespoons of extra virgin olive oil a pinch of sea salt and a dash of black pepper all right so let's get started okay okay let's pour this in here so we're doing this later layer mainly because to add a more meteor immediate idea okay yep this is a raw vegan wheat gluten-free lasagna yeah a lot of people are used to having some type of meat or sausage in their lasagna that's the way my mama used to prepared but the mushrooms are going to be extra that body okay that texture just a couple of pinches okay and with this okay I am actually just Nate we're just going to pulse a little bit quick so if we let this stay out for a while would it absorb more of the flavors yes and that's what we're gonna do with the plastic just put it in there we just wanted to break it up just a little bit mmm put it in there I actually could listen you really could do this in your hand with your hands put in a bowl yeah but we're trying to make this quick and easy so we're trying to make this quick and easy and let's taste this great okay let me see I love mushrooms I love I love all vegetables mmm I don't discriminate that's very good very good now for this recipe plus all the other recipes that were making today go to mptv.org and click on the local shows tab and you'll find all the recipes for the for the show alright alright so we're done we're done with us take this and our marinated mark mare marinated mushroom layer now it's time for the chunky spinach puree alright the last layer for raw lasagna okay this is about six cups of baby spinach about three tablespoons of our nutritional yeast two tablespoons of garlic by the tablespoon of lemon juice a couple of tablespoons of extra virgin olive oil a pinch of salt and a little bit of pepper all right let's go food processor once again food processor all day okay so we're probably gonna do this yeah put it in there maybe it's a little bit time a little bit at a time okay so we can do that let's do that let's go ahead on and sprinkle in some of that nutritional yeast and that helps bind to to give it like a little paste okay a thickener okay put that in there our fresh squeezed lemon juice our extra virgin olive oil a pinch or two of salt and again with this we're just going to pulse because we want it to be chunky okay okay perfect that works out pretty quickly yep yep yep that is perfect so we're doing add the rest of that in there yes let's do that let's add that you can you know what you can also use zucchini yep you can get one of those l'amanda ones and slice your zucchini thinly okay and have a layer of sliced zucchini instead of spinach or both okay stir it up because what's gonna happen is it's going to get what we go we should have taken it out but that's okay let's go ahead on and we're actually going to take this out and pour it in the bowl now and we're going to do that because we don't want our spinach to become like a you know a puree yeah to smooth we don't want it to smooth we want this lasagna to have texture so in that case you could also just chop it up if you had the time we're just going to finish this off real quick okay finish that off look at that it's just filled with this can kissed over and over by the Sun okay so take that off and we are going to perfect perfect what I like is that can you just smell the you know the aroma is just awesome and I'm just gonna stir that up just a little bit stir it up just a little bit fresh fresh fresh want to taste I do let's taste just like that mm-hmm you really can mm-hmm he's just like this delicious and there we have it our chunky spinach puree now can you believe it we're done all right we have all four layers yes we have the marinara sauce the chunky spinach puree yep the marinated mushrooms and the cheese okay so this is very easy and simple okay first we're just going to justify the 1/9 bigger I think okay and put your marinara down Laer it our spinach puree whoops nice helping here here you go let's just take that off it's clean there you go and then just sprinkle it across mm-hmm and make sure you get all cuz we want to make sure that you can see yep make sure all of your edges are in there that's some marinated mushrooms okay yes and it tastes even better like my mom said when you actually leave them out to soak in all the the seasoning that we put in this dish the corners and wow that is looking absolutely beautiful being free no dairy products all plant-based foods Oh plant-based ingredients and delicious delicious delicious delicious and let's add our dairy free we treat gluten free geez okay put some of that in there okay spread that evenly okay and then we're gonna put another little layer of the marinara sauce spread that over there now you can actually eat this right now serve it as it is or you could put it in a dehydrator put it in your dehydrator at about 100 degrees yep why don't you tell what a dehydrator is either a dehydrator is a tool that you can use to dehydrate food you can use that to remove the moisture to heat it up if you want to a little bit without losing the nutrients one of the reasons why the main reason why we do raw is because to maintain the the nutrients the enzymes if you don't have a dehydrator you can always put it in your oven at the lowest temperature so if your oven gets to 100 degrees then put it in at a very low temperature for a what about 10-15 minutes yep just to warm it up you're not trying to cook it you just trying to just get it warm just to remove some of the cold yes there you go okay let's put it over here and there you have it and there you have it a Rolla Sonia okay we made that delicious lasagna we layered it assembled it good right yeah so let's go ahead on and make this delicious I love this red cabbage salad okay okay so first of all let me tell you what we're gonna have the ingredients are we have some sesame seed oil fresh-squeezed orange juice lemon juice this is about two tablespoons of Bragg's again we have about two tablespoons of agave some fresh ginger I love ginger gives it that oriental feel yeah red onion is about a quarter cup about two tablespoons of garlic pinch of salt we have some fresh rosemary snow that delicious fresh thyme also once we're done with this we're going to add some dried cranberries onions and red peppers that's all about about a cup of each okay let's get started quick and easy took off my glasses here we go damn okay we're gonna add some lemon juice there you go that's about 1/4 a cup you want to start grabbing chanita sure okay lemon juice drags me just put maybe like about I'll tell you when to stop that's the that's the agave okay so we're gonna do maybe like about a couple of tablespoons a little bit more a little bit more stop okay we got that go head on all the ginger ginger this is that's about yep couple tablespoons okay by a quarter cup of red onions the garlic a pinch pinch pinch and a few sprigs of rosemary throw them in there maybe a couple more and let's do time all right okay you ready put that in there okay also good smells delicious that is really good that is the what do you think do you think we need to add anything no this is delicious that's perfect yes okay so why don't we just go ahead on pour that over our salad okay quick and easy homemade salad dressing can't get any better than this you can't get any better that is so true okay now we're going to add our onions cranberries texture texture and it gives a little sweetness to okay again gives it that body there you go and red this is all good energizing food you want to give it a toss toss toss toss all those beautiful colors red purple green antioxidants Oh enzymes stuff that keeps your body healthy and feeling good and look I am pretty right yes okay okay you should really smell the ginger in this dish oh man you really can and just the aroma that you get from you know food and its nature okay I love this yeah already that stirred a neck I don't know let me taste it Asuna and we get a little bit of everything why don't you get a fork and you get a little bit of everything - okay this is really good me too oh me too good okay this is how we do it right that's how we cook alright now let's taste this masterpiece we created okay okay mmm delicious so send us an email to let us know how you cook raw and until next time this is how we cook brah bye bye bye see you later you