![]() ![]() If you are not a lover of mushrooms, this is not the dish for you, as they are the star of the show. The thick layers of noodles were perfectly stacked together intertwined by the mushroom and spinach filling, smothered with creamy cashew ricotta, and topped with a light pesto sauce. The Black Magic Lasagna is one of the most popular dishes on the menu and is served with black truffle cream, cashew ricotta, mushroom, spinach, bechamel, and pesto. While this dish was absolutely delightful, it paled in comparison to what came next. ![]() It was hot and gooey which spread nicely on the crispy ciabatta bread. ![]() The ricotta had the most decadent, creamy, rich flavors of any vegan cheese on the market. The server recommended the baked ricotta which was served with grilled ciabatta bread. The dim lighting creates a very romantic ambiance as you dine by candlelight, which helps to focus on the food and not distract you from the star of the show- the pasta! The intimate space is a narrow, dark room with a long bar that boasts a 40-bottle organic vegan wine list. On a rainy, Sunday evening, every table was full, as was the bar, and it had taken a couple of tries to get a reservation. Yes, we absolutely need this restaurant and if you think traditional spaghetti and meatballs can’t be revolutionary, you are dead wrong.ĭon’t even think about trying to walk into this restaurant for dinner without a reservation. Many pasta dishes are already traditionally vegan, so do we really need a relatively pricey all-vegan Italian restaurant to add to the throngs of creative vegan eateries that have popped up on street corners all over Los Angeles? The short answer is yes. ![]() Pura Vita is the first all-vegan organic Italian restaurant and wine bar which opened up in West Hollywood, CA with much fanfare. > Great tomatoes are critical for this recipe.Owner and Chef Tara Punzone has been vegan for over 30 years and has perfected her Southern Italian recipes into healthy, organic, and locally sourced vegan dishes. > Double the ricotta recipe and use the leftover on pasta, salads, or as a crostini spread. > To create elegant, paper-thin slices of zucchini, use a mandoline! I recommend this one.Add another zucchini slice and layer again with pesto, ricotta, and a tomato slice. Layer with pesto, ricotta, and a tomato slice. To assemble lasagna, onto a plate, place 1 zucchini slice.For the lasagna, cut zucchini lengthwise into thin slices and then cut those slices in half, widthwise.Pulse a few times until consistency of pesto, and set aside For the pesto, wipe blender clean, and add all pesto ingredients.For the ricotta, into a high-speed blender, combine all ricotta ingredients until smooth.I like to serve this lasagna with a fabulous salad and a showstopping dessert (I suggest this raspberry chocolate cheesecake or chocolate-mint ice cream), and you’ve got yourself a gourmet dinner party. So I decided to create my own version and have it in my back pocket when I need something to dazzle dinner guests. It was incredibly decadent-a rich tower of housemade nut cheese, basil pesto, tomato marinara, paper-thin vegetable slices, and basil-infused olive oil. It was at Pure Food & Wine in New York City, and it was an absolute explosion of flavors I had never before experienced. I remember the first time I had raw lasagna. Raw Vegan Lasagna with Macadamia Ricotta and Sun-Dried Tomato Pesto ![]()
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