Spinach and Cheese Casserole

Hi Everyone.

 I'm extremely excited to be posting my first meal. I hope that you and your families enjoy these recipes. Today I will be sharing Spinach and Cheese Casserole, Fruit Coleslaw, and  Beet salad each recipe will have there own post due to the size. Of course all of these foods are raw organic, their names represent the foods they are suppose to taste like not the ingredients that are in them. I have learned that one of the most important parts of this style of cooking is the perception people have of what they’re eating. If you tell them they’re eating Spinach casserole as opposed to zucchini, nut, and spinach dish it will not only sound more appetizing but actually help them enjoy eating the food more.

Spinach and Cheese Casserole -

This recipe was found online Here. I have however changed the recipe to better fit my families taste and needs. Most raw recipes are flexible however changing one is a delicate balance and you must first be very aware of the taste and flavors involved in the raw organic ingredients. Because many of the recipes are created to resemble a well known favorite it takes a lot of work to balance the recipe to actually taste like the food. So if you’re not familiar and not sure please don’t use substitutions. If you ever have questions or need help with a recipe fill free to ask I would be more than willing to help you however possible.

My recipe is below. I find that it is not only taster but cheaper my way. However fill free to try both as you please.

Pasta

   -3 to 4 zucchinis

Process through a Spiral Vegetable Slicer. The Spiral Vegetable slicer or SVS cuts the zucchini into spaghetti shaped noodles. This is easy quick and fun. I recommend using the smallest blade settings for the most realistic spaghetti noodles.

Sauce

• 1 cup cashews  nuts
• ½  cup water (You can add more for thinner sauce) 
• 1 garlic clove
• ¼  cup lemon juice

Mix in a blender I recommend a Blendtec or Vitamix you can use other blenders however both of these are high power strong mixers that will warm the sauces and soups you make when you use the appropriate buttons. This adds a great deal to the taste of the food. I know these are expensive models. However it is important to note that a blender is something you will use a lot in cooking organic raw foods. Having a good one is vital. Other cheaper blenders beyond not working as well are very likely to break and need replaced. This quickly adds up.

Marinated Spinach

• 2 cups spinach, thinly sliced (or more, to taste)
• ½ tablespoon olive oil
• ½ tablespoon oregano

Massage the oil and oregano into the spinach and allow to marinate for at least 15 minutes.

Marinated Mushrooms

• 3 cup mushrooms, sliced
• 1 tablespoon olive oil
• 2 table spoons Nama Shoy or to taste

Marinate the mushrooms in the olive oil and Nama Shoy. Nama shoy is a organic live version of shoy sauce. It is just as tasty (more so in my opinion) but completely healthy. This should be done first because the longer the mushrooms marinate the better they taste. You can add more Nama Shoy for a stronger taste.

Pine Nut Parmesan

• 1 cup cashews
• 2 tablespoons pine nuts
• 1 tablespoon lemon juice
• 1 tablespoon flax meal
• 1 clove garlic, crushed
• 1 tablespoon nutritional yeast

Pulse in a food processor like this one however the model isn't that important I'm using a 12 year old black and decor. Be sure to pulse for short spurts until you get your desired textured. Normally this takes two pulses, if you over pulse it will become too sticky and won’t crumble or spread.

Once all elements are made you should combine. In a large bowl mix the zucchini, 1/2 of the mushrooms, and the sauce. Once mixed place in a 9 by 13 glass baking pan and layer the cheese crumbles on top spreading evenly. Place dish in dehydrator Excalibur is recommended for the temperature gage and the fact that this company places the fan at the back instead of the top for more even dehydrating. Dehydrate for two hours at 115 degrees. Never dehydrate above this temperature. This is the temperature that the food remains alive and the nutrients viable for consumption. If you’re short on time I recommend double timing your food. More information on this can be found in the Excalibur manual. The short and long of it is that if you turn the temperature up to double of the one you need you can prepare your food quicker with the food going over 115 degrees. This is because like an oven dehydrators can’t reach temperature right away. Actually they take much longer to reach desired temperature.

Simply dish and serve with remaining mushrooms on top of each serving. One pan makes about four servings depending on serving size. If your family eats less you can serve more. My recommendations are based on the serving you see in the picture above.