Ingredients
2 c water
1/2 lb. ground 'pastured' beef
1/2 lb. ground 'pastured' pork
1/2 lb. ground 'pastured' lamb
2 fresh pineapple chunks minced
1/2 t oregano chopped finely
1/2 t thyme chopped finely
1/2 t rosemary chopped finely
basil
juice of 1 key lime
juice of 1 lemon
5 -8 mint leaves chopped
2 T Korean red pepper paste
salt to taste
Procedure:
Combine all ingredients
Mix well
scoop into balls
Put in a pan with water
Simmer until done
Serve with bread, rice etc.
1/2 c chopped soaked pitted deglet dates plus 1 T water - pulse
Note: use any nuts Procedure Filling
Put all ingredients in a blender
Blend until smooth in consistency
Pour over crust
(I used small square plastic containers here)
Crust
Process all nuts in a food processor
Add the dates
Process again
Press on a container
Walk-through:
Pour the cheesecake filling on the crust
Serve as is or,
Sprinkle some nut mixture on the cheesecake
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Note: you can eat this by itself or with any kind of meat
Attendees:
2 eat plant based food and 10 eat both plant based and animal meat based food.
What did we make?
1. Two lasagnas in a 7.5 x 7.5 square dish
2. Fruit with nut cheese cream and store bought cranberry orange cake
3. Spring mix vegetable salad with bell peppers and tomatoes in sage, olive oil, rice vinegar dressing
To Make Vegetable Filling
1 pack tofurky (Italian flavor)
1 pack chicken-free strips
4 vegetarian hotdogs
10 leaves sweet basil
1 t rosemary minced
1 and 1/2 T fresh oregano minced
1/2 orange med. bell peppers
8 small bella mushrooms
1 t hot sauce
2 c marinara sauce flavored with garlic
1/8 c cornstarch
To Make Sauce for The Bottom Layer
1 and 1/2 c marinara sauce
1/4 c cornstarch
To Make Tomato Layer:
1/4 c olive oil
1/2 tsp fresh chopped thyme leaves
salt to taste
8 roma tomatoes sliced in 1/8 - 1/4 in. pcs. Procedure:
Combine tomatoes with salt, oil and thyme
To Make Eggplant layer:
1/4 c olive oil
1 big eggplant sliced into thin pcs. lengthwise
1 T salt
1 tsp fresh chopped thyme leaves
Procedure:
Sprinkle eggplant with salt
let stand for 30 min.
wash the eggplant
squeeze water out of the eggplant until water is not salty anymore
Set aside.
Spinach Layer:
1/8 c olive oil
salt to taste
16 oz. thawed frozen spinach (water squeezed out)
Procedure:
Squeeze water out of the spinach
combine spinach with oil and salt.
Set aside
Cashew Sauce:
1 and 1/2 c cashews
1/2 c pine nuts
1/4 of the sweet yellow pepper
5 c water
salt to taste
1 t garlic powder
1/4 c nutritional yeast Procedure:
Blend all ingredients in a powerful blender ( blendtec etc.)
Salad Dressing:
olive oil
key lime juice
rice wine vinegar
sage minced Procedure:
Mix together well.
Other Food Items:
1 pack almond cheese
Walkthrough:
Slice the eggplant lengthwise, salt, rinse and dip in the olive oil mixture
Slice the tomatoes in thin slices and dip in the olive oil mixture
Thaw the frozen spinach and dip in the olive oil mixture
Make the vegetable protein filling
Layer the eggplant at the bottom of the baking pan
Add the spinach on top
Add the tomato sauce on top
Add 3/4 c almond cheese
Add the vegetable filling
Drizzle the nut cheese sauce
Sprinkle some more cheese (optional: add tomato slices on top)
Bake in a pre-heated 350 degrees F oven for about 40 minutes
