Raw Food Wednesday 5/23Yellow Beet Ravioli with Sun-Dried Tomato, Garlic and Basil Sauce
Parsnip Salad in Tomato Cup with Baby Greens
(parsnip, lemon juice, dill, pine nuts, cashew cheese, parsley)
Snap Peas
(an hour in the dehydrator with olive oil, nama shoyu, black pepper and red pepper flake)
Dessert
Raspberry and Strawberry Pie in a Almond and Pistachio Crust
The parsnip salad is sort of like the dolmas filling from a few weeks ago, adapted for use in this summer-y salad (85F today, which felt like summer to me). The yellow beets are somewhat milder than the usual red variety, and the little bit of dehydrated portobello and shallot added to the filling was spot-on.
The snap peas served dual purpose -- our half went into the dehydrator for an hour, the other half were cooked for the kids' stir-fry (they'd eat that every night if we let them).
The fruit in the pie was mixed with a little lemon juice and raw agave and were... perfect. ;)
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