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
