we had a small group for raw tuesday this week, so mid-way through constructing her ravioli, kaz decided we had plenty and stopped there. With plenty of leftover ingredients to share, she was nice enough to leave some behind for me. There was a bowl of sliced beet rounds, a bowl of cashew cheese filling, and a bowl of “goat cheese” sauce. Determined not to let a drop go to waste, I ate it throughout the week, but made slightly different creations each time. just goes to show how versatile raw sauces/dips can be!
tuesday: beet ravioli
On wednesday, i made these again, as intended.
thursday: zucchini ravioli with basil
I simply sliced a half a zucchini on the mandolin set to the thinnest setting, place half the rounds on a plate, added a dollop of cheese in the center and topped with a second round. i had less zucchini than cheese, so towards the end, i started using 1 zucchini round and folded it in half. I combined chopped tomato and basil with some olive oil and drizzled it on top. I used a few of the beet slices and cut into matchsticks for a topping to my salad.
friday: creamy purple pasta
I simply took some of the cashew cheese, added some of juice left in the bowl from the beets, and mixed until creamy and saturated with color. then i spiralized a zucchini, added it to the bowl and mixed unitl combined. I added a bit of the ‘goat cheese’ on top and a garnish of basil.
talk about a gourmet meal that took all of about 45 seconds to prepare.
and they say raw food is hard.
