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Ravioli
Ingredients
2 large turnips, peeled
2 TB. olive oil
1 cup pine nuts, soaked at least 2+ hours
2 cups macadamia nuts, soaked at least 2+ hours
1 TB. fresh rosemary, minced
4 tsp. fresh parsley, minced
4 tsp. fresh thyme, minced
2 TB. nutritional yeast
1 tsp. salt
1 tsp. freshly ground black pepper
1 TB. apple cider vinegar
1/2 cup rejuvelac (or filtered water), (as needed)
loving preparation
1. Using a vegetable peeler or a mandoline, to cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110 degrees F for 30- to 45 minutes to soften "noodles.".
2. Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Add to a food processor fitted with the an S-shaped blade, and process on high speed for 10 seconds.
3. Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.
4. Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce, recipe below.
Sun dried Tomato Sage Sauce
Yield: 2 cups
Prep Time: 20 minutes
Soak Time: 30+ minutes minimum
Ingredients
1/4 cup sun-dried tomatoes
1 cup filtered water
2 cups roma tomatoes, chopped
1/2 cup sun-dried tomato soak water
2 TB. beets, shredded
2 TB. olive oil
1 TB. fresh basil, minced
1 TB. fresh parsley, minced
1 tsp. nama shoyu (or to taste)
1 tsp. nutritional yeast
1/2 tsp. fresh oregano
1/2 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. rubbed sage
agave nectar to taste
loving preparation
1. Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.
2. Place in a blender with roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage; and blend on high speed for 40 seconds or until you reach desired the consistency of tomato sauce.
variations
Alternatives for the turnips in these raviolis are many. Try watermelon radishes, beets, or zucchini. For smaller produce, cut twice as many slices, use one slice for the bottom, put cheese in the middle, and layer another slice on top, press down gently.
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