Tag Archives: raw vegan lasagna

SAL ANTHONY’S THE CITY GARDENER

This afternoon, I discovered a very lovely new raw restaurant
Sal Anthony’s The City Gardener. Someone at work had dropped a menu from the place, and when I saw the word RAW, I scooped it up. Interestingly, the name of one of my students was written on it, so I was doubly intrigued.

I decided to go down to the place today, since it is just off Union Square, and today is a farmer’s market day, so I could troll for interesting vegetables.

The City Gardener is at 119 E. 17th St. btween Irving Pl. and Park Ave. South, in Manhattan. The locale is cozy, with a cafe/diner atmosphere. The front ceiling to floor glass doors are folded open onto the street in good weather lending a nice atmosphere – today was a bit cool, so I hid at table behind a shelf of dried raspberries.

I ordered the Dagwood Sun Burger because they said it was on a flat bread – my only complaint is that they should have said it was a sandwich between two crackers – let’s remember that I am the lazy chewer– I ended up eating it with a fork and knife and eating the crackers separately. The taste was fabulous. I did eat one bite of the burger cum “flat bread”, which was a very tasty experience. The burger on its own with the residue of the avocado dressing and the tomato, was scrumptious. The “bread/cracker” was equally delicious. The tastes complemented one another nicely.

While I was eating, I was surprised to see my student working there. He sent me a wonderful Lacuma Brownie” on the house. That made it taste even better. I do not usually eat dessert type foods, so it was a real treat.

On the way out, I decided to get an order of lasagna to share with my room-mate for dinner tonight. What a good idea – the lasagna was quite tasty. I want the recipe.

The prices at this cozy restaurant are highly competitive with any of the raw restaurants in town. I highly recommend you visit it soon.

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EGGPLANT LASAGNA

EGGPLANT LASAGNA
adapted from a recipe at http://www.thevegetariansite.com

FOR LASAGNA LAYERS:
1 med eggplant
2 C water
1/4 C nama shoyu, or tamari sauce
1 t sea salt
2 C zucchini, grated
1/4 red onion, thinly sliced

TOMATO SAUCE:
2 lg tomatoes
italian seasoning to taste
1/2 t garlic (or to taste, optional)
2 T minced onion (or to taste, optional)

CHEEZE
1 C pine nuts
1/2 C sunflower seeds
1/2.Csunflower seeds
1/2 T sea salt (or to taste)
1/4 C fresh basil (or 1 T dried)
2 cloves garlic
1/2 C water

Thoroughly mix water, nama shoyu (or tamari) and sea salt for eggplant marinade.
Thinly slice eggplant lengthwise.
Marinate eggplant in marinade for 2 – 12 hrs.
Remove eggplant from marinade and lay on paper towels to dry.

TOMATO SAUCE
Combine all ingredients in a food processor or blender.

CHEEZE:
Blend all ingredients in a blender.

TO ASSEMBLE:
In a baking dish, alternate layers beginning with eggplant, then tomato sauce, then shredded zucchini, then cheeze.

Finish with grated zucchini.  Garnish with thinly slice onion.