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? ;)

 

 

Tags: raw food wednesday, raw food, raw, eggplant, zucchini, RAWvolution, trotter, klein, mizuna, greens, alfredo, vegan, food, dinner, tofu666