Wednesday, May 30, 2007

Raw Food Wednesday: Eggplant Ravioli, Zucchini Alfredo, Mizuna Greens

Raw Food Wednesday 5/30

Eggplant Ravioli
(stuffed with walnut filling from RAWvolution and cashew cheese from Trotter/Klein)

Zucchini Alfredo
(adapted from RAWvolution)

Mizuna Greens
(from our garden)



Step-by-step Eggplant Ravioli (click pix for bigger versions)

Step 1: The eggplant was cut into thin rounds on a mandoline, salted for 30 minutes, rinsed off, then marinated in 2 tbs. of lemon juice, olive oil and a pinch of salt for two hours.


Step 2: Add about 1 tsp. of the walnut filling

1 1/2 cups of walnut, pulsed in the vita-mix. Add to that:

1 tbs. nama shoyu
1 1/2 tsp. cumin
1 1/2 tsp. coriander
3/4 tsp. chili powder

mix it around 'til it feels real good ;)

Step 3: Next, the cashew cheese (either already dehydrated or raw, in this case it was leftover cheese from last week that was re-dehydrated). The cashew recipe is here:


Step 4: Fold the eggplant over the filling and firmly press to seal the edges.



Step 5: Finally, put the ravioli in the dehydrator for 4-6 hours (@105F), flipping about halfway through...




Step 6: Close-up of the finished eggplant ravioli (along with the Zucchini Alfredo). OK, so that really wasn't a step, was it? ;)



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