Raw Food Wednesday: Eggplant Ravioli stuffed with "Ricotta" Cheese, Yellow Beet Borscht, Romaine Salad with Caesar Dressing
Raw Food Wednesday 6/14
Eggplant Ravioli stuffed with "Ricotta" Cheese topped with Marinara Sauce over Zucchini Spaghetti
(ricotta: macadamia, cashew, pine nut, nutritional yeast, lemon juice, garlic, olive oil, sea salt)
Yellow Beet Borscht
(yellow beet, orange juice, lemon juice, olive oil, jalapeno, scallion, avocado, red cabbage, apple, dill, sea salt and pepper)
Romaine Salad with Caesar Dressing
(dressing: celery, dates, garlic, lemon juice, sea salt, pepper)
The eggplant was a grafitti -- smaller and thinner than a regular purple ones -- less bitter and fewer seeds -- which made the "dumplings" smaller as well.
The borscht was a riff on Juliano's Borscht #2, swapping out the regular beet with the brightly colored yellow variety -- tip: after juicing the beet, add the orange juice to keep it from oxidizing and losing the beautiful color.