Cashew Cheese Ravioli

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What the yum? Yup, these things are real, are filling, and are delicious. I had some at Juice Generation a while back, so I knew of their existence and knew I wanted them to be a part of my raw experimentation.

I know Juice Generation has a cookbook, but I don’t know if it’s in there. I do know that a quick search turned up this recipe, from none other than Matteo Silverman, Juice Generation’s very own vegan magician. Anyway I did make some very minor changes but otherwise left it alone.

Cashew Cheese Ravioli With Basil Hemp Seed Pesto

I couldn’t find a baseball sized turnip, but I did find this (sorry I forgot to take a picture of it whole):

FullSizeRender 14                  It’s jicama!! And it worked just as well.

So…slice turnip (or jicama, or whatever radish type thing you can find that’s big enough) into paper-thin rounds on mandolin. Set aside.

“Cheese”

1-1/2 cups cashew cheese **

1 tbsp. minced thyme

1/4 tsp. sea salt

**(To make cashew cheese, soak 1 cup (or more) of cashews for at least an hour. Then drain blend in vitamix with 1/4 cup water, 1/4 cup nutritional yeast, 1 big garlic clove and some lemon juice. Then salt to taste. Keeps in fridge for a week or two)**

 

Thoroughly fold thyme and salt into cheese. Set aside. Lay out half of turnip slices on large table. Place 1/2 tbsp. cheese in center of each slice. Place remaining radish slices on top of cheese and gently seal like a ravioli. Serve immediately, or store covered in fridge until ready to use.

Pesto

2 cups packed basil leaves

3 tbsp. hemp seeds

1/4 tsp. minced garlic

1/2 cup olive oil

2 tbsp. lemon juice

1/4 tsp. black pepper

1/4 tsp. sea salt

Blend basil, olive oil, hemp seeds, garlic, lemon juice, black pepper, and sea salt. Set aside.

 

Arrange ravioli on plate. Drizzle with basil pesto and black sesame seeds. Serve immediately.

The basil pesto is better served fresh. But I did drizzle some onto my lunch and took it to work, and it was still pretty delicious. Enjoy!

 

Raw Eating Updates

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Spiralized!!! OK, so I’ve been doing really, really well with the raw eating this week, and here’s how:

  1. I already had down the raw granola bars, so the first thing I did was whip up a batch of that.
  2. I bought a f**k ton of fruits, veggies and nuts, and immediately made juice and a few salads to have laying around.
  3. Last week, I made up a batch of cashew cheese. So, this week, when I wanted to make Cashew Cheese Ravioli, it was super simple.
  4. I also whipped up some cold sesame zoodles, since it takes about 20 minutes, is delicious, and feels substantial when you’re eating them. Also, they last a few days in the fridge.
  5. I bought ingredients for mango guacamole, and then got cracking with some raw tortilla chips in the dehydrator. I knew it would take about 24 hours, and that I wanted to make granola bars as well, so I bought the mango and avocados a little hard so they’d be ready for the chips.
  6. I pre-made my morning green smoothie each day so when I wake up at the break of dawn they’re ready to go. I prefer them fresh but the night before a’int so bad.
  7. I have 2 more meals planned and ready to go. One is mainly dry ingredients and will take a couple of days with the dehydrator, so I’m planning on starting that Saturday morning when I can have some time at home. The other is ready to go with the ingredients just a little heartier than some others.

So, all in all, I have literally eaten nothing but raw foods since Monday! It is possible!

I think it’s also really helped that I’m not worrying about eating ONLY raw food…so if I have to, I’ll eat something not raw. That way I’m not stressing about it, but it seems I’ve been more able to then actually eat raw. Does this make sense? Maybe not, but the permission to eat other things has helped my state of mind with this.

Anyway, don’t give up heart! I’ve tried this before and failed, so this is my way of finding a way to make this work. A project food, indeed. All recipes I mentioned will be posted.

Tomato Blueberry Salad

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OK, this is lovely and also delicious. Look how pretty that is!!! So, to continue my raw theme, (which I basically stumbled into cause it’s been so hot), here is my take on this great recipe from Sam Sifton.

It’s very nice the way it is, but I did find pomegranates (despite it NOT being pomegranate season) and make it with those the first time, and I found that the pomegranates were a little overwhelmed in the salad — I didn’t really taste them or notice them, they only looked pretty. But the big tastes of the red onion and cherry tomatoes took over, so I was hoping to find a fruit that would offset that a bit the second time around.

I chose blueberry, which was great, and was completely what I was looking for…but to be honest there are limitless possibilities with this salad!! Use your imagination and have fun. But basically, this is the perfect summer salad. Also would be good to show up at a BBQ with this salad — you would be a hit. (Yes, I know this from experience!)

Ingredients:

  • 2 pints mixed cherry tomatoes
  • 2 teaspoons za’atar (optional, works fine with and without)
  • tablespoons extra-virgin olive oil
  • 1 pint blueberries
  • ½ yellow bell pepper, very thinly sliced
  • ½ small red onion, very thinly sliced, almost shredded
  • cup loosely packed fresh basil leaves, torn into pieces
  • cup loosely packed fresh mint leaves, torn into pieces
  • 1 ½ teaspoons freshly squeezedlemon juice
  • Flaky sea salt
  • 3 ½ ounces manouri or feta cheese, broken into small chunks (also optional)

Preparation:

  1. Halve or quarter the tomatoes and place them in a large mixing bowl.
  2. Add the blueberries, sliced pepper and onion, the herbs, za’atar (if using), lemon juice, olive oil and 1 teaspoon of salt.  Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese (if using). Serve and eat.

I’ve made it with and without cheese. What can I say, cheese is always magic. But just in case you want to go full raw, drop it. Here’s a shot with cheese:

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