Raw Food Wednesday 1/17Beet Ravioli
(beets stuffed with cashew cheese and dehydrated portobello mushrooms, garlic and shallots)
Celeriac and Green Apple Soup
(from "Raw Food / Real World")
Cauliflower Couscous
(from Matt Amsden's "RAWvolution")
It's January, so we went with a raw root vegetable / earthy foods theme...
The beet ravioli contained the addition of four portobello mushrooms stems, peeled and trimmed -- then cut into 1/4" dice, tossed with 1 tsp. olive oil, 1 tsp. of nama shoyu, 1 garlic clove, minced and 1 tbs. shallot, minced. Then dehydrated for 4 hours -- the result was a delicious addition to the cashew cheese stuffed into the ravioli.
The celeriac soup really benefited from the combo of pureeing in the vita-mix and then running it through the fine mesh chinois -- resulted in a clean velvety soup. It was the best raw soup we've had in ages. We skipped the truffle oil called for in the recipe and just used a really fruity olive oil, which I think helped the mouthfeel.
And of course, the always fabulous cauliflower couscous from Matt Amsden's "RAWvolution" has become a permanent addition to our raw food repertoire...
Tags: