Sun-Sational Spinach Rawvioli
This recipe is from Level Five of the "Transitioning to Living Cuisine" book.
It is low-fat, raw, vegan, wheat-free, gluten-free, dairy-free and delicious!
Serves 6-8
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Filling
1 stalk celery, cut into 1 1/2" (3.8 cm) pieces
1 carrot, cut into 1 1/2" (3.8 cm) pieces
3/4 cup (180 ml) raw sunflower seeds, sprouted (or use your dehydrated staple stash)
1/2 cup (120 ml) raw almonds, soaked (or use your dehydrated staple stash)
2 Tablespoons (30 ml) fresh-squeezed lemon juice
3 Tablespoons (45 ml) nutritional yeast (optional)
1 Tablespoon (15 ml) chickpea miso or 1/2 teaspoon (2.5 ml) Himalayan sea salt
1 clove garlic
1/2 teaspoon (2.5 ml) onion granules
1/3 cup (80 ml) water
Place the above ingredients in a high-speed blender. Run on high speed with tamper until smooth (about 15 seconds). Spoon filling into large mixing bowl.
1/2 lb. (225 gm) spinach
Finely chop the spinach in food processor with S-blade and add to the filling.
1-2 medium portabella mushrooms
Finely chop mushrooms and fold into the filling.
1 large kohlrabi, rutabaga or beet
Thinly slice kohlrabi, rutabaga or beet into thin slices with vegetable peeler or mandoline.
To make the ravioli, place about 1 teaspoon of the filling mixture on each thinly sliced piece of root vegetable of your choice and fold in half. Place on dehydrator trays with mesh sheets and dehydrate at 105 degrees Fahrenheit for about 1 hour. Serve topped with Marinara Sauce on a bed of greens or shredded butternut or spaghetti squash.
Marinara Sauce
4 medium tomatoes, seeded and quartered
1/2 cup (120 ml) sun-dried tomatoes, soaked 15 minutes.
2 cloves garlic
1 small sweet onion or 1 teaspoon (5 ml) onion granules
2 dates, soaked in water for 15 minutes, pitted
1/2 oz. (15 gm) whole dulse or 2 Tablespoons (30 ml) dulse flakes
2 Tablespoons (30 ml) olive oil
2 teaspoons (10 ml) fresh-squeezed lemon juice
1 Tablespoon (15 ml) chickpea miso or 1/2 teaspoon (2.5 ml) Himalayan sea salt
1 Tablespoon (15 ml) tomato powder (optional)
2 Tablespoons (30 ml) nutritional yeast (optional)
Place the above ingredients in high-speed blender. Run on high speed with tamper until smooth (about 15 seconds).
2-3 Tablespoons (30-45 ml) fresh oregano, chopped or 1 1/2 teaspoons (7.5 ml) dried oregano
2-3 Tablespoons (30-45 ml) fresh basil, chopped or 1 1/2 teaspoons (7.5 ml) dried basil
Stir oregano and basil into sauce.
It is low-fat, raw, vegan, wheat-free, gluten-free, dairy-free and delicious!
Serves 6-8
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Filling
1 stalk celery, cut into 1 1/2" (3.8 cm) pieces
1 carrot, cut into 1 1/2" (3.8 cm) pieces
3/4 cup (180 ml) raw sunflower seeds, sprouted (or use your dehydrated staple stash)
1/2 cup (120 ml) raw almonds, soaked (or use your dehydrated staple stash)
2 Tablespoons (30 ml) fresh-squeezed lemon juice
3 Tablespoons (45 ml) nutritional yeast (optional)
1 Tablespoon (15 ml) chickpea miso or 1/2 teaspoon (2.5 ml) Himalayan sea salt
1 clove garlic
1/2 teaspoon (2.5 ml) onion granules
1/3 cup (80 ml) water
Place the above ingredients in a high-speed blender. Run on high speed with tamper until smooth (about 15 seconds). Spoon filling into large mixing bowl.
1/2 lb. (225 gm) spinach
Finely chop the spinach in food processor with S-blade and add to the filling.
1-2 medium portabella mushrooms
Finely chop mushrooms and fold into the filling.
1 large kohlrabi, rutabaga or beet
Thinly slice kohlrabi, rutabaga or beet into thin slices with vegetable peeler or mandoline.
To make the ravioli, place about 1 teaspoon of the filling mixture on each thinly sliced piece of root vegetable of your choice and fold in half. Place on dehydrator trays with mesh sheets and dehydrate at 105 degrees Fahrenheit for about 1 hour. Serve topped with Marinara Sauce on a bed of greens or shredded butternut or spaghetti squash.
Marinara Sauce
4 medium tomatoes, seeded and quartered
1/2 cup (120 ml) sun-dried tomatoes, soaked 15 minutes.
2 cloves garlic
1 small sweet onion or 1 teaspoon (5 ml) onion granules
2 dates, soaked in water for 15 minutes, pitted
1/2 oz. (15 gm) whole dulse or 2 Tablespoons (30 ml) dulse flakes
2 Tablespoons (30 ml) olive oil
2 teaspoons (10 ml) fresh-squeezed lemon juice
1 Tablespoon (15 ml) chickpea miso or 1/2 teaspoon (2.5 ml) Himalayan sea salt
1 Tablespoon (15 ml) tomato powder (optional)
2 Tablespoons (30 ml) nutritional yeast (optional)
Place the above ingredients in high-speed blender. Run on high speed with tamper until smooth (about 15 seconds).
2-3 Tablespoons (30-45 ml) fresh oregano, chopped or 1 1/2 teaspoons (7.5 ml) dried oregano
2-3 Tablespoons (30-45 ml) fresh basil, chopped or 1 1/2 teaspoons (7.5 ml) dried basil
Stir oregano and basil into sauce.