I am not a vegetarian but have a lot of respect for them, and when I make meals for events always make Vegan dish options as well.

Earlier this year at the start of summer when tomatoes were in peak season, I actually did an entire raw food week. It was amazing, but not for me sustainable as it is very costly and time consuming.

I did raw marinara and made raw lasanga (with fresh rosemary fresh jalapeno lemon water infused zuccini as noodles), I even made raw cottage cheese with basil and rosemary. The cheese part was the most intense keeping it at raw levels was not easy task, and took entirely too many hours, milk takes longer to curd when it is below 118F.



(and yes that is locally grown aid dried garlic)


Added some local sweet corn as well, to smooth and tone it, and cut tomato acid.

Zucchini soaking/infusing, about 2 hours, I then removed it and let it dry bout 15 min before using.



finished product. The top is actually a mix of green onions and green garlic.

I had a LOT of marinara left over, I put it in a sealed jar and it lasted 2 weeks in the fridge, and it got better in flavor every single day, it was really rich and I'd say better than a cooked sauce by the time I finished it!