Re: Recipes: Alissa Cohen's: Lasagna, nachos, cheese, refried beans and more

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Yeah. rawportland.org shared these Alissa Cohen recipes including my Lasagna I wanted. Thanks to Tracey who was going to post them but I be her. Still on the hunt for that cannoli by Kenney done in his classes only and not in a book. Here goes and comments below are not mine. Alissa Watermelon Soup I’ve fasted on this soup during the summer. Actually, I could probably live on this…it’s that good! 5 cups watermelon, seeded and cubed 2 cups mango, peeled and diced 1/4 cup lime juice 3 Tablespoons fresh mint, chopped 1 Tablespoon fresh ginger, minced 1 Tablespoon honey 1/8 teaspoon ground cardamom 1. Place 3 1/2 cups watermelon and 1 cup mango in a food processor and blend until smooth. 2. Dice up the remaining 1 1/2 cups watermelon and 1 cup mango into tiny

pieces and add to the puree. 3. In a small, separate bowl, combine the lime juice, mint, ginger, honey and cardamom. Add this to the previous mixture and stir well. 4. Chill and serve. Pesto Lasagna I’ve been making this dish for years. It’s delicious, with a lighter taste than the cheese and sauce lasagna. Smooth and flavorful, this dish is also lovely to look at! Marinade: 4 cups water 1 cup olive oil 1 cup basil, torn 1/4 cup Bragg liquid aminos 1 lemon, juiced 2 cloves garlic, minced or pressed 1 Tablespoon ginger, grated Vegetable Layers: 1 yellow bell pepper, sliced thin 1 red bell pepper, sliced thin 1 green bell pepper, sliced thin 3-4 portabella mushrooms, sliced thin 4 zucchini, sliced thin 4 yellow squash, sliced thin Pesto: 1/2 cup

pine nuts 4-5 cloves garlic 1/2 cup fresh cilantro 1/2 cup fresh basil 3 Tablespoons Bragg liquid aminos 2 Tablespoons lemon juice 2 cups tomato, chopped Dill Cream Cheese Dip: 2 cups cashews soaked for 4 hours or longer 2 cups water 1 1/2 - 2 cups fresh dill Herbamere seasoning salt Marinade: 1. In a large bowl, mix together all of the ingredients for the marinade. Vegetable Layers: 1. Add all of the ingredients to the bowl of marinade. Add in enough water to cover (a few cups). 2. Marinate for a couple of hours or overnight. 3. Drain the vegetables. Cashew Cream Cheese Dip: 1. Place half of the water into a blender and slowly add the cashews. Add

water as needed, until all of the cashews are gone. Keep this thick by adding 1 or 2 cashews at a time until the blender is no longer able to turn over. 2. Add dill and Herbamere to taste. Pesto: 1. Place all ingredients, except for the tomato, in a food processor and blend well until blended, but still chunky. 2. Add tomatoes and pulse chop a few seconds until well blended but not soupy. To Assemble: 1. In a lasagna pan, layer the zucchini on the bottom of the pan just slightly overlapping each other. 2. On top of the zucchini, layer the yellow squash in the same manner. 3. Pour pesto on top of squash and spread evenly the length of the pan. 4. On top of the pesto place another layer of the squash, (just one layer of both the squashes mixed). 5. On top of the squash layer, place a layer of the mushrooms. 6. Pour dill cream cheese dip over the previous layers and spread evenly though out the length of the pan. 7. Add another layer of squash on top of the dill cream cheese dip 8. Place a layer of all of the peppers on top of the squash. Note: This lasagna is best when you let it stand for a few hours to allow the flavors to mingle. Nachos The perfect party dish! The cheese in these nachos act as the base for this dish, like corn chips. This involves putting a few quick and easy recipes together. Nacho Cheese (base): 2 cups macadamia nuts 1 1/2 cups red bell pepper 1 cup orange pieces (about 1 orange) 4 cloves garlic 1 lemon, juiced 2 Tablespoons Bragg liquid aminos Guacamole: 2 avocados 1/4 cup onion 1/2 - 1 tomato Sea salt to taste Pinch cayenne Cilantro (optional) Spicy Refried Beans: 2 cups sprouted chickpeas 1 cup walnuts 2 avocados 4 Tablespoons lime juice 2 teaspoons olive oil 1 garlic clove 4 teaspoons cumin 1/4 -1/2 teaspoon cayenne pepper Sea salt and pepper to taste Chili Sauce: 2 tomatoes 1 lime, juiced 1 clove garlic 1 Tablespoon Bragg liquid aminos 1/2 Tablespoon cumin 1 teaspoon jalapeno pepper 1 teaspoon chili powder 1 teaspoon oregano 1/8 teaspoon sea salt For Nacho Cheese (base): 1. In a

food processor, combine cheese ingredients and blend until smooth and creamy. 2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen. 3. Spread batter into a thin sheet about 1/8 inch thick. 4. Dehydrate at 105 degrees for 7-10 hours. Flip cheese and peel off Teflex sheet and onto a mesh screen after 5-6 hours. 5. Remove cheese from dehydrator and cut into small squares (2 x 2 inches) For Guacamole: 1. Place onions, tomatoes, cilantro, sea salt and cayenne in a food processor and pulse chop until chunky. 2. Peel and pit avocados and cut into large chunks. 3. Place avocados in food processor with other ingredients and pulse chop to desired

consistency. For Refried Beans: 1. In a food processor, combine refried beans ingredients and blend until smooth. For Chili Sauce: 1. In a blender, blend the chili sauce ingredients until smooth. To Assemble: 1. Place a dollop of guacamole on top of each cheese square. 2. On top of the cheese square and guacamole, place a dollop of refried beans. 3. Pour a spoonful of chili sauce over each of these piled nacho squares. Note: For spicy nacho cheese, add jalapenos. “Potato” Salad No potato potato salad…the perfect dish for the

family picnic! 2 pounds jicama, cubed small 1 red bell pepper, diced 2 ears corn, scraped off the cob 2 stalks celery, diced 1 medium onion, diced 1 avocado, diced 1/2 cup tahini 2 cloves garlic, minced 1/3 cup lemon juice 1 Tablespoon cilantro 1 teaspoon cumin 1/2 teaspoon chili powder 4 teaspoons fresh dill 2 teaspoons sea salt 1. Mix all ingredients together. 2. Chill for a few hours before serving.