Raw Tuesday recipes: Beetroot ravioli and oatmeal cookies

My apologies for the technical glitch that led to most people receiving the take-away menu too late to order. I’m not sure what happened, but I’m working on non-technical solutions to the problem. You should receive next week’s menu in plenty of time to place your orders. In the mean time, you can recreate the meal for yourself with these recipes.

Raw vegan beetroot ravioli with pesto drizzle

Raw beetroot ravioli

This ravioli is based on a lovely recipe from raw guru Chad Sarno. You can find his recipe (and many other lovely raw recipes) on the g-living site, here. I’ve simplified things a little, and added extra greens.

approx 1 beetroot per serving, peeled

2 Tb olive oil

dash of Kalahari salt

approx 5 Tb herbed cashew cheese per serving (this recipe with cashews instead of almonds)

Mixed greens (I used baby spinach and beetroot greens), chopped

drizzle of olive oil and fresh lemon juice

Kalahari or Himalayan salt

Pesto drizzle (see below)

Instructions: Use a mandoline to slice the beetroot into very thin rounds. Place them in a shallow tray with a drizzle of olive oil and some salt to marinate for at least 1 hour, to soften.

To make the ravioli, spoon some cashew filling onto a slice of beetroot. Top that with another slice and squeeze together.

Place a spoonful of filling on a beetroot slice and then sandwich it with another slice

To serve, toss greens with a little olive oil, lemon juice and salt. Place 5 ravioli per serving on top of the greens, then drizzle with pesto dressing.

Pesto dressing

1/2 cup pumpkin seeds, soaked overnight

1 cup basil

1 cup spinach

1 clove garlic

Himalayan or Kalahari salt to taste

olive oil (approx 1/4 cup, or more as needed)

water (approx 1/4 cup, or more as needed)

Instructions: To make the pesto, process the drained pumpkin seeds in a food processor until ground. Add garlic, basil, spinach and salt and process until combined. Add olive oil last and process until combined. Taste your pesto at this point. If you’re happy with it, take a couple of spoons’ worth (save the rest for another dish) and add some olive oil and water to thin the pesto into a dressing. In addition to being great on ravioli, you can use this as a salad dressing too.

raw vegan oatmeal raisin cookies

Oatmeal raisin cookies

I can’t share this recipe since I got it from chef Heathy Pace’s delicious raw dessert e-book, Just Desserts. As I’ve mentioned before, the book is full of incredibly rich and wonderful raw sweets. These cookies look and smell like baked oatmeal raisin cookies, and they taste quite authentic as well, except for a mildly bitter aftertaste that I can’t seem to figure out.

Funnily enough, this was the second recipe I chose for the oatmeal raisin cookies. The first one came from another great book, Living Cuisine. Most of the recipes that I’ve tried from that book have been real winners, but for some reason the oatmeal cookies came out sour and inedible. I won’t even mention the slightly acrid smell that permeated the kitchen while they were dehydrating. I went back overĀ  all of the ingredients to check if perhaps one of them was off, but that doesn’t seem to be the case. At first I thought the lemon zest might have been responsible, but the second batch of cookies, from Just Desserts, did have a tiny bit of a sour aftertaste as well. While they were much tastier, that shared aftertaste convinced me that it was the oats themselves that tasted funny.

Anyone know why that might be? The oat groats looked and smelled fine before going into the dehydrator. Why would they come out sour?

raw vegan oatmeal raisin cookie

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