It’s cold outside but inside it’s beautiful and warm! Along with that lovely glass of organic red wine, I made a raw lasagna – warmed through in the dehydrator – and a mini chocolate pie . . .
Tomato Sauce: soaked, sundried tomatoes, fresh tomatoes, basil, marjoram & parsley, garlic & olive oil, all blended into a smooth paste.
Courgette Pasta: one large thinly sliced courgette (zucchini) thinly sliced and using a mandolin or a vegetable peeler.
Vegetable layers: grated carrot and some fresh young spinach leaves. Sliced mushrooms marinated in a little nama shoyu is also good.
Using a separate plate for each serving, place a layer of overlapping courgette slices onto a plate (about 4 overlapped slices should do it). Smooth over a spoonful of tomato sauce. Add a layer of spinach leaves. Another spoonful of tomato sauce. Another layer of courgette. A layer of grated carrot. Another spoonful of tomato sauce. A final layer of courgette. A thin layer of sauce on top – to stop it drying out too much in the dehydrator.
Dehydrate for one hour in a dehydrator and serve with a salad.
This is the same recipe as my chocolate pie, but I added about 0.25 cup of grated cocao butter to the chocolate filling (to ensure it sets well).
Place a spoonful of base in a muffin tin lined with paper muffin cases or foil. Pat down to make a firm base. Refridgerate while you make the avocado-chocolate cream for my chocoate pie (plus the extra cacao butter). Spoon into the muffin cases. Refridgerate until needed. Peel off the paper cases before serving and smooth the edges of the pie to make it look pretty.