| | VEGETABLE LAYERS |
| 1 3/4 | oz | Dry shitake mushrooms |
| 7 | lg | Cabbage leaves (preferably savoy) |
| 12 | oz | Fresh spinach, stemmed |
| 12 | oz | Fresh asparagas, trimmed and peeled |
| 16 | oz | Red bell peppers, cut in lengthwise strips |
| 12 | oz | Carrots, cut lengthwise in julienne strips |
| 14 1/2 | oz | Artichoke hearts, drained and quartered lengthwise |
| | BATTER |
| 1/2 | c | Buttermilk |
| 1 | tb | Chopped fresh parsley |
| 1 | ts | Dried thyme |
| 1 | ts | Dried tarragon |
| 2 | | Shallots, chopped salt and pepper to taste |
| | TOMATO SAUCE |
| 1 | lg | Tomato, peeled and seeded and chopped (1 cup) |
| 1/4 | c | Buttermilk |
| 1 | tb | Tomato paste |
| pn | Cayenne pepper |
| 1 | | Garlic clove, chopped |
| | Salt and pepper to taste |
