Treat Your Feelings: We Have the Perfect Baked-Good Solution for Any Problem
Back to Hydra: Revisiting the Scene of One of Vanmag’s Most Controversial Reviews
Breaking News: Don’t Argue Pizza Returns on March 1
Wine List: The Best Italian Wines to Try at Vancouver International Wine Fest
Find an Excuse to Celebrate, Because These Sparkling Wines Are the Best in the Fizz
Editors’ Picks: The Best Things We Drank in 2023
5 Things to Do in Vancouver This Week (February 26- March 3)
Your forever home. Your forever fund.
More Corner Stores in Vancouver Would Mean More Community
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
Vancouver-Based Fashion Brand Ization Studio Brings the Fun
7 Stylish, Statement-Making Jackets for Spring
Givers and Takers Creates Daring Denim
Mo:le restaurant’s Cosmo Meens proves that totally raw, vegetarian lasagna can taste really good, thanks to the bounty of late summer vegetables. Serves 6
ZUCCHINI NOODLES: Slice zucchini thinly lengthwise, using a knife or a mandoline. Individual lasagnas will each require 4 to 8 slices of zucchini, depending on the size of zucchini; for six servings, prepare 24 to 48 slices. In a flat, non-reactive pan 9 x 13 inches, lay out slices of zucchini in a layer to cover the bottom. Drizzle with 1 Tbsp vinegar and 1 Tbsp oil, then sprinkle with salt and pepper. Repeat until you have used up all the zucchini. Cover and leave at room temperature for a few hours. (For extra flavour, place the marinated zucchini in a dehydrator or grill, though then the dish will no longer be raw.) Refrigerate until needed.
SPICED WALNUTS: Place carrots, red pepper and tomatoes in a food processor and pulse. Add walnuts and pulse again until everything is all minced together. Transfer to a bowl. Place chili powder, cumin seeds, fennel seeds and sea salt in a spice mill or clean coffee grinder, then grind into powder. Stir the spice powder, vinegar and oil into the walnut mixture. Refrigerate until needed.
MARINARA SAUCE: Soak sun-dried tomatoes in water to cover for 30 to 40 minutes, or until soft. Drain and discard soaking water. Place sun-dried tomatoes, spring water, dates, garlic, tomatoes, vinegar, salt, paprika (optional), black pepper and cayenne pepper (optional) in a blender and process at high speed. If your blender is struggling, you may need to add a touch more water. Stir in oregano, then refrigerate until needed.
PARSLEY SALSA: Place all of the ingredients in a food processor and pulse until well mixed and slightly chunky.
TO SERVE: Remove all of the lasagna ingredients from the refrigerator and bring to room temperature. Lay one large or two small overlapping zucchini strips on each plate. Sprinkle with oregano and parsley. Spread about 3 Tbsp of the spiced walnut mixture evenly along the centre of the zucchini, leaving a little space on each side. Arrange another layer of zucchini on top, then spoon the marinara sauce along the centre, leaving a little space on each side. Next, add a layer of three slices of tomato. Repeat the layering process, minus tomato slices, until all the zucchini has been used. Place a dollop of parsley salsa on top. Season with freshly ground black pepper and garnish with a calendula (optional).
WINE RECOMMENDATION Joie Farm Wines Rosé