DinnerYellow Beet Ravioli on Tomato Confit
Pineapple Gazpacho
(pineapple, cucumber, jalapeno, macadamia nuts, cilantro, scallion, salt)
Orange Pepper, Red Onion and Baby Spinach Salad
(orange bell pepper, red onion, baby spinach, shredded red cabbage, sunflower seeds, fresh horseradish, apple cider vinegar, olive oil, salt, pepper)
(Chris from the wonderful vegan food blog EatAir asked in the comments last week about raw food and what to do if you don't have a dehydrator -- so we decided to make this week dehydrator free)
Raw Food Wednesday meets Pantry Week in a mash-up. ;)
Beets are the ultimate cold weather storage food, and this one was over a month old, but in remarkable shape. Peeled, cut paper thin and marinated in olive oil, salt and pepper, stuffed with cashew "cheese" and served on a bed of diced tomatoes marinated for a few hours with olive oil, salt, pepper, basil and thyme.
The Pineapple Gazpacho is from "Raw Food/Real World" -- the macadamia nuts really bring this soup together (figuratively and literally). Nuts are such an intrigal part of a raw food diet, and much like the dried mushrooms, we have a bad habit of picking some up every time we're out shopping. Now we have a freezer door full of them -- but this was the last of the macadamias. Combine the chopped nuts with half of a very ripe pineapple that was used for smoothies at breakfast, cucumber, jalapeno and you've got this refreshing gazpacho with enough subtle heat that you know you're not just drinking a smoothie.
As for the salad, we're still working on that knob of horseradish from last month -- so it was used as part of the salad dressing to match up with the beet ravioli. The red cabbage is another "how long ago did we buy this?" food. Only lost the outer three layers... ;)
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