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By Root 149 0

Toss squashes in salt and place in a chinois for 30 minutes. Squeeze dry with hands and place in a large bowl. Mix flax meal, olive oil, and water in a bowl and add to squashes. Add remaining ingredients to bowl and mix well with hands. Drop into 3-inch rounds on Teflex sheets and dehydrate until crisp on the outside, about 4–5 hours.

“Yogurt” Blend all ingredients in Vita-Mix until smooth and creamy. Store in the refrigerator; warm in dehydrator for 1–2 hours before serving.

Jam Pulse-chop sun-dried tomatoes and shallot in a food processor. Place mixture in a bowl with diced Roma tomato. Blend remaining ingredients in Vita-Mix until smooth and add to bowl. Stir until well combined. Store in refrigerator; warm in dehydrator for 1–2 hours before serving.

Assembly Toss the spinach with olive oil, salt, and pepper, and place in a bowl; cover with plastic wrap. Dehydrate 30 minutes. Shave the fennel bulb and toss in a bit of salt. Make a bed of the wilted spinach on each plate. Place 2 pancakes per person atop spinach, one overlapping the other. Drizzle with warm yogurt and spoon warm jam on the side. Garnish with the shaved fennel. Serves 4–6

Golden and Green Cannelloni with Sun-Dried Tomato–Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta”

The first raw food dish (or at least, the first successful raw food dish) that I ever created was a green zebra tomato lasagna that I designed for my first raw food menu. There was never a single evening that it wasn’t the best-selling dish on the menu, which lies in the fact that it offers familiar flavors in a unique form. Raw food can often be intimidating, especially for those who have never tried it, and the components of this dish resemble a welcoming gesture—tomato sauce, pesto, ricotta, tomatoes. They work together, we’ve all tried them, and the dish is full flavored.

Cannelloni

1 golden zucchini

2 green zucchini

Olive oil

Salt

2 green zebra tomatoes, sliced

“Ricotta”

2 cups pine nuts, soaked 1–2 hours

2 tablespoons nutritional yeast

1/4 cup fresh lemon juice

2 tablespoons black truffle oil

1/4 cup water

1/2 teaspoon salt

2 tablespoons chopped fresh thyme

2 tablespoons chopped scallions

Pesto

1/2 cup packed fresh basil leaves

1/2 cup packed fresh mint leaves

1/4 cup pistachios

1/3 cup olive oil

1/2 teaspoon salt

Pinch black pepper

Marinara

1-1/2 cups sun-dried tomatoes, soaked 1 hour

1/2 Roma tomato, roughly chopped

1/4 shallot, chopped

1 tablespoon lemon juice

1/4 cup olive oil

2 teaspoons agave

1-1/2 teaspoons salt

1/4 cup ginger juice

Pinch dried chili pepper flakes

Assembly

Olive oil

Fresh basil leaves or lavender sprigs

Cannelloni Using a mandoline, cut the zucchini lengthwise into very thin slices. Brush slices with olive oil and sprinkle with a little salt.

“Ricotta” Pulse nuts in a food processor to break up. Add yeast, lemon juice, oil, and water; blend until smooth. Add salt, thyme, and scallions; pulse until well combined. Store in the refrigerator and bring back to room temperature before serving.

Pesto Place all ingredients in food processor and process until chunky. Store in the refrigerator; bring back to room temperature before serving.

Marinara Squeeze water from sun-dried tomatoes and place all ingredients in food processor. Process until smooth. Store in refrigerator; bring back to room temperature before serving.

Assembly Overlap 2 green zucchini slices flat on a work surface, with the ends facing you. Place 2 tablespoons “ricotta” close to the near end; top with 2 tablespoons marinara sauce, 1 tablespoon pesto, and green zebra tomatoes. Roll carefully 3 times, forming a rectangle, and place on the plate. Form gently with hands to shape it. Repeat the same steps with the golden zucchini. Place two green cannelloni and one yellow on each plate. Drizzle with olive oil and garnish with basil or lavender. Serves 4–6

Pine Nut Tartlet, Basil “Crème Fraîche,” and Sweet Tomatoes

I was ready to give up on this dish at one point due to its delicacy