RawFoodBlog

On youtube-http://www.youtube.com/watch?v=ob57lEP4QOo
Thinly-sliced root vegetables with cashew “cheese” filling makes a wonderful rawvioli!
Top with ginger marinara sauce, balsamic onions and walnut“parmezano.”
Serve on house-dressed greens

Selections of colored root vegetables: beets, radishes, yams, squashes – Slice with cia bo, vegetable peeler or mandolin. Salt and let sit in water for 20 minutes. Drain and press with paper towels to absorb water.
1 cup Marinara Sauce (recipe below)
Cashew cheese/ricotta (recipe below)

Coat the bottom of your dish with a little of the marinara sauce.
Lay out each “noodle” on a a dish and press cashew cheese into each slice. Roll up. Cover with marinara.
Sprinkle with Rawmesan.
Eat now or put some in the dehydrator at 105 degrees for a couple hours to warm it up. Add mushrooms and/or spinach if desired!

Ginger Marinara sauce

Blend in food processor fitted with S blade:
1 ripe tomato (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked
2 Tbsp extra virgin olive oil (I omitted)
1 Tbsp fresh minced basil or 1 tsp dried basil
1 tsp dried oregano
1/4″ ginger root
1/2 tsp crushed garlic or 1 clove
1/4 tsp and 1/8 tsp salt
Dash black pepper
Dash cayenne
Dash turmeric

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Ricotta CHEESE: (Start 8-12 hours ahead of assembly time)
Blend:
1 cup soaked cashews or almonds, or pine nuts
1 Tbs lemon juice
enough Rejuvelac, barley water or water to make a fairly thin paste

Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
1 T coconut aminos
1 clove of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.

Cover tightly with plastic wrap and refrigerate.

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Parmezano:
1/2 c. walnuts
1/4 c. nutritional yeast
1/2 tsp. dried lemon peel
1/2 tsp. salt
dash pepper.
Grind the walnuts and stir in the other ingredients by hand.