Raw Food Wednesday: Yellow Beet Ravioli, Collard Green Salad Rolls, Watermelon Radish Carpaccio, Celeriac and Green Apple Soup
Raw Food Wednesday 1/09
Yellow Beet Ravioli
Collard Green Salad Rolls
Watermelon Radish Carpaccio
Celeriac and Green Apple Soup
Back in the, er... saddle? (NOT VEGAN!)
Easing into Raw Food Wednesday with the familiar Yellow Beet Ravioli, stuffed with cashew cheese. As an experiment, I used a small cookie cutter to cut out the discs of dehydrated cheese, which made for a more uniform look, and the top piece of marinated beet sealed more easily as a result. Next time, maybe I'll try two pieces of cheese and with something else placed between the two discs.
The salad rolls were wonderful, with the collard greens as soft as little pillows. The filling was red bell pepper, carrot, scallion, celery, arugula tossed with a slightly spicy dressing of (cold pressed) sesame oil, lemon juice, garlic, shallots, dates, almonds, cashews, salt and pepper.
The beautiful carpaccio was a last minute decision, as the mandoline was already out for the beets. It was dressed simply with lemon juice, oilve oil, salt and pepper.
The Celeriac and Green Apple soup is from "Raw Food Real World" -- it makes all the difference in the world to strain the celeriac and macadamia nut mixture, which makes for a silky smooth soup.