Friday, February 8, 2013

Romantic Ravioli: Raw Beet Ravioli with Cashew Cheese

It's that time of the year!  All my fellow food-bloggers and chefs are embracing all red and pink ingredients to try to create some fun romantic and Valentine's day meals.  As always, I love any holiday for the excuse to make themed food.  Today's recipe is raw and gluten-free and perfect treat for your loved one or yourself!

1/2 cup of cashews, soaked
1 teaspoon of lemon juice
1/2 tablespoon of olive oil
3 tablespoons of water (or soymilk)
1 teaspoon of agave
2 tablespoons of nutritional yeast
1/2 teaspoon of salt
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of dried basil
1/4 teaspoon of dried parsley

1 large beet
1/2 cup of sprouts
1/4 red onion, sliced thinly
1/4 cup of balsamic vinegar
Salt and pepper to taste

First you'll want to make your cashew cheese filling.  Soak your cashews overnight if you can but if not soak them for at least four hours.  The longer you soak the cashews the smoother the filling will be.  Drain cashews and place in blender with all ingredients from lemon juice to dried parsley.  Blend for several minutes until mixture is smooth.  Set aside in fridge and allow flavors to blend for an hour or so.

Peel beet and slice into 1/4 inch pieces.  You can keep them in their slightly rounded, natural shape (perhaps cutting them in half for size purposes) or you can carve them into heart shapes like I did.  You could also trim the edges to neaten them into squares for a more clean look.

Mix together balsamic vinegar with salt and pepper to taste.  I recommend a flavored balsamic vinegar if you have it otherwise plain will work just fine.  I used a fig infused vinegar.  Heat vinegar on medium heat for five minutes or so constantly stirring and never allowing the mixture to truly boil (only simmer).  Set aside and let it cool (it will thicken as it cools).

Now you can set up your garnish.  I just laid some sprouts on a plate with thinly sliced red onion.  Arrange your ravioli by spreading some of the cashew mixture on one of the ravioli pieces and placed the other on top.  Finish it by drizzling the balsamic reduction over the ravioli.

And that's it! Pretty simply gluten-free and raw snack, appetizer or even meal for a romantic meal at home.  Enjoy!

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