• 10Feb

    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.