Wednesday, May 17, 2006

Raw Raviolis - but I wouldn't call them that!

Okay - I went to the library and checked out the book "The Raw Food Primer" by Chef Suzanne Alex Ferrara. It's a little book and had some different ideas. This recipe just sounded wierd to me so I just HAD to make it. Here we go.
I started by mixing 1 c soaked walnuts, 1 cup zucchini, 3 T Braggs Amino, 2 cloves garlic, 1 tsp oregano in my vita mix until smooth - it's in the container on the right. Then in the food processor, 1 red bell pepper and a bunch of celery and chopped it until it was pretty fine. The container on the left.Then I just mixed them together. Duh.
The recipe calls for wilted butter lettuce leaves but I was too cheap to buy those - so I used my romaine lettuce leaves - not wilted. Wilted lettuce leaves sounded gross to me. Then I put a scoop of that walnut mixture in the leaf and rolled it up.I made a "carrot almond sauce" from the book (1 cup of carrot juice, 4 T almond butter, 1/2 avocado, 2 T Braggs Aminos, 1 tsp garlic powder, 1 tsp honey). I spread this sauce on the plate first and then arranged the "rawviolis" on top of the sauce. The "carrot almond sauce" was very mild and very yummy. I don't know what the heck I will do with it now that I have a bowl left over. I'll probably end up eating it with a spoon or putting it on my flax crackers. Oh I just used it as a dip for celery sticks - it's okay - but I still would rather have "ranch"!
Here is baby Judy's dad - Caleb and my son Jacob testing the "Raw Raviolis". They actually loved the tomatoes and the sauce the best.
Go figure.
It only took me about 1 1/2 hr in the kitchen.
I could have just sliced and salted a tomato.

In the famous words of Chef Suzanne:
"These scrumptious little pillows will enchant any diner."
I am busting up.
I made this only because I wanted to ...but won't do it again.

3 Comments:

Anonymous Anonymous said...

I just made raw raviolis with a different recipe, and one that mimics the real thing more I think. It's from Alissa Cohen, and I can send you the recipe if you want. Anyway, in her recipe you use turnips in the saladacco (which I know you have!) to make the wrappers instead of lettuce leaves. The cheese stuffing inside and the marinara sauce that goes on the outside are both excellent. You can also find a similar recipe using turnips on greenchefs.tv. They have lots of great recipes there as well (and pictures that make my mouth water!). They are a bit more gourmet, so some of the recipes may call for ingredients you don't have, which is why I like Alissa Cohen because all of her recipes are so simple (I know, I sound like a salesman, but I swear I'm not!). Just my two cents ;).
-Juliet

4:11 PM

 
Blogger Grandma Cookies said...

Thanks Juliet - Yes, of course - send me the recipe so I can try it. I LOVE trying new stuff! (you already knew that)

4:36 PM

 
Anonymous Anonymous said...

Couldn't find your e-mail, so I'll just post the recipe here:
Pasta Wrapper:
4 turnips
Slice turnips into very thin round discs using the Saladacco.

Cheese Filling:
1 cup pine nuts
1 cup macadamia nuts (or substitute cashews for these)
1 cup walnuts
1 cup parsley
8 teaspoons lemon juice
6 teaspoons Bragg Liquid Aminos
2 cloves garlic
Blend pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well until creamy.

Marinara Sauce:
2 1/2 cups tomatoes
12 sundried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 Tablespoons parsley
1 teaspoon sea salt
1/8 teaspoon cayenne
Add all ingredients in a food processor and blend well.

Assembly:
Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Just put the excess back into the bowl to reuse. If you don't have enough filling in them they will not stick together. Continue to fill each turnip until all the filling is gone. Place these half moon shapes in a single layer on a large plate and drizzle the tomato sauce on top. Allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the ravioli up and serve.

These look like the real thing and taste even better. I have been so impressed by Alissa's recipes; I highly recommend her book. Since you just triend those eggplant tacos recipe, you would probably like an eggplant pizza recipe she has. I too thought I would never like eggplant- but I'm addicted to it! Also, congrats on another graduation from BYU! My sister graduated from BYU Idaho a couple of years ago and my brother is attending there now (and I attend school on the same island as BYU Hawaii! Hee hee)

6:22 PM

 

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