Wednesday, August 7, 2013

What Mama's Cooking: Raw Lasagna a la Pure Food and Wine

One of the restaurants on my list of ones to try when we visited NYC was Pure Food and Wine. Molly and her fiance had already tried it, but were very agreeable to going again so off we went. My memory is one of a chilly fall evening when we ducked into a nearby wine bar to have a glass of wine because we were so early for our dinner reservation. Later we discovered that the wine/tapas bar, Bar Jamon, was a Mario Batali establishment---ah New York. Well, on to that exciting, raw, vegan place for dinner and it was delicious. Unreproducible at home!

I know very little about raw foods. I don't think salads count. Or maybe they do? Vaguely, I think there's something about no heat above 100 degrees or so. Honestly, I am most interested in making raw foods when it's too hot to cook, for example, during the heat wave that just ended when it was around 100 degrees right in my backyard. So, imagine my delight when I found, rather serendipitously on the Internet, a recipe from Pure Food and Wine for Zucchini-and-Green-Zebra-Tomato Lasagna With Basil-Pistachio Pesto that required no cooking-just cutting, soaking and blending. A la Fran, I varied the heirloom tomatoes and types of summer squash because I didn't have enough green zebras and zucchini.

I brought leftovers into work the next day and my skeptical-yet-somewhat-adventurous coworkers "really liked whatever it was" and finished it off before lunch time after learning just what a green zebra is.

xx Mama and Molly

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