We're going to start posting some of our favorite recipes... Some are vegan, some are raw, some are vegetarian, but they're all delicious... We're starting off with... drumroll...
Beet Ravioli w/ Herbed Macadamia Ricotta & Bell Pepper Puree
For the Ricotta:
4 cups raw macadamia nuts, soaked for 1 hour or more
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 green onion, white and one inch green, minced
I handful chopped oregano
2 teaspoons sea salt
In a food processor, blend the nuts lemon juice, yeast and salt until smooth adding water or more lemon juice if too thick. Transfer to medium bowl and fold in onions and oregano. Store in airtight container in the refrigerator if not using right away.
For the Puree:
3 yellow or orange bell peppers, cored seeded and cleaned
1 tablespoon lemon juice
1 green onion, white only
1/2 teaspoon sea salt
1 tablespoon olive oil
1/2 cups pine nuts soaked for 1 hour or more
I small pinch ground tumeric for added color (optional)
Add all ingredients to blender and blend on high till pureed. If too thick add more olive oil. IF too thin add more pine nuts.
For the Assembly:
1 large bunch of beets (2 inches diameter or more)
2 to 3 tablespoons olive oil
1 to 2 tablespoons lemon juice
I handful chopped pistachios
1 small handful fresh oregano chopped for garnish
Fresh ground pepper
1.Using a mandoline, slice the beets very thin about 1/16 inch thick. Make stacks and cut into 2 inch squares. Size all beets the same. Add beet slices to medium bowl and add the olive oil, lemon juice and salt. Toss to coat but make sure the beets are not dripping.
2. Pat dry beet slices and arrange half the beets on flat serving plates. Place a generous dollup of the herbed ricotta filling on each slice. Sauce the plates with the pepper puree using a squeeze bottle. (this way some of the sauce will be in each ravioli). Top each ravioli with beet slice and press down gently.