Raw Ravioli

I am reading, “Robin Hood,” right now. Sure am enjoying the language! “Methinks,” says Robin, “it is the darkness in our minds that bringeth gloom to the world.” But don’t worry, it’s not all like that. A bunch of good stories from our childhood and freedom to love your brother who has saved your butt a few times!

Raw ravioli
Recipe of the Day –
Rawvioli

Thinly–sliced root vegetables with cashew “cheese” filling makes a wonderful rawvioli! Top with ginger marinara sauce, balsamic onions and walnut “parmezano.” Serve on house-dressed greens.

Ingredients::

Selections of colored root vegetables: beets, radishes, yams, squashes
1 cup Marinara Sauce (recipe below)
Cashew cheese/ricotta (recipe below)

Directions:

Peel and slice your veggies. Salt them and let soak in water for 20 minutes. Drain and press with paper towels to absorb water. Coat the bottom of your dish with a little of the marinara sauce.
Lay out each veggie “noodle” on a a dish and press cashew cheese into each slice. Roll up. Cover with marinara.
Sprinkle with Rawmesan.
Eat now or put some in the dehydrator at 105 degrees for a couple hours to warm it up. Add mushrooms and/or spinach if desired.

Ginger Marinara sauce:

Blend in food processor fitted with S blade:
1 ripe tomato (about 1/2 cup)
1/2 c. sun-dried tomatoes, soaked
2 T. extra virgin olive oil
1 T. fresh minced basil or 1 tsp dried basil
1 tsp. dried oregano
1/4″ ginger root
1/2 tsp. crushed garlic or 1 clove
1/4 tsp.and 1/8 tsp salt
Dash black pepper
Dash cayenne
Dash turmeric

****************************************************
Ricotta CHEESE: (Start 8-12 hours ahead of assembly time)
Blend:
1 c. soaked cashews or almonds, or pine nuts
1 T. lemon juice
enough Rejuvelac, barley water or water to make a fairly thin paste

Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
1 T coconut aminos
1 clove of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.

Cover tightly with plastic wrap and refrigerate.

************************************************************
Parmezano:
1/2 c. walnuts
1/4 c. nutritional yeast
1/2 tsp. dried lemon peel
1/2 tsp. salt
dash pepper.
Grind the walnuts and stir in the other ingredients by hand. Sprinkle on each vegetable layer, over the veggies, sauce and “cheese,” bedore and adter you roll them up into raviolis.

Word of the Day – leo – I read

Tip of the Day – Make this into lasagna by keepong the veggie noodles flat, instead of rolling up!

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *