Lasagna Hurricane
LeFran's Magick Theatre
Gail Lanier 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
1-2 cloves garlic
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
1 clove garlic
Process sun-dried tomatoes in a blender with a little soak water and
blend until the consistency of icing. Add basil and garlic; 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, fresh basil and garlic. Also, when I made this, I added some green bell pepper
and mushrooms on top and also some sunflower seed cheese. It was delicious! |
