Pumpkin Lasagna

From the Bolivian autumn, here’s a recipe more suitable for the season… 😉

Ingredients:
a big piece of pumpkin
a bunch of spinach
2-3 walnuts
5-6 mushrooms
1/2 red onion
extra virgin olive oil
lemon juice
soy sauce
1 clove of garlic
thyme
salt
pepper

Method:
Cut 4 thin slices from the pumpkin, the size of a sheet of lasagna. Mix two tablespoons of olive oil with two of lemon juice, add a minced clove of garlic and a pinch of dried thyme; rub the pumpkin slices with this sauce, cover with a sheet of baking paper and put a weight over them (so to avoid them getting warped) and let them marinade for at least an hour.
Slice the mushrooms, season with olive oil, soy sauce, thyme and pepper, and let marinate them as well for an hour.
Cut the onions into rings, sprinkle with a little salt to make them lose the water. Set aside.
Wash spinach very well and dry them thoroughly, place them in the food processor with a little oil, a pinch of salt and nuts, process for a few seconds (they shouldn’t become a mush).
After the marinating time, compose the dish, alternating the “lasagne” pumpkin with vegetables.

The point:
This wonderful dish is not  an invention of mine, the recipe has been passed to me by a Spanish girl, who had it from her mother who found it a natural cooking magazine … it was so good that I thought I had to share it with you! 😀
Although I could never give up in the cooked food, eating raw excites me even more!
And now Cappuccina is brushing her teeth … no, actually is expressing all her hatred for the vacuum cleaner! 🙂 What a crazy cat!
Have a nice weekend! 😀

Chef: Mignao from VeganBlog

1. EleonoraNW3 16 April 2011 at 07:41

   

   Hi 🙂
   Not sure shoyu is actally raw (I’d say it’s not)… never mind anyway, these lasagne are amazing and you can use so many raw ingredients for the marinade 🙂

   
   
2. Cassandra78 18 April 2011 at 05:46

   

   These are wonderful!! Colours are great :-). Well done!