Raw Food Wednesday: Eggplant Ravioli Stuffed with Walnut Pesto topped with Tapenade, Zucchini Noodles, Dehydrated Oyster Mushrooms, Spinach Salad
Raw Food Wednesday 3/8
Eggplant Ravioli Stuffed with Walnut Pesto and served with a Raw Tapenade
(spirialized zucchini coated with salt, pepper, herbes de provence, olive oil and dehydrated for 30 minutes at 105F)
Dehydrated Oyster Mushrooms
(nama shoyu, olive oil, oyster mushrooms dehydrated for 2 hours at 105F)
Spinach Salad with Meyer Lemon Dressing
(spinach, dried cherries, raw pine nuts, meyer lemon zest, meyer lemon juice, olive oil, salt and pepper)
Here's a quick rundown on the eggplant:
The eggplant was cut into thin rounds on a mandoline, then marinated in 2 tbs. of lemon juice and salt for two hours.
It was then stuffed with the Walnut Pesto: a puree of 1 cup soaked walnuts, 1/4 cup of pine nuts, 2 cloves of garlic, 1/2 cup basil, 1/2 cup chopped parsley, 1/2 cup kalamata olives, 1/2 cup manzanilla olives, 1 tbs. raw white miso, salt and enough olive oil drizzled in during blending to make a nice paste consistency (about 2/3 of a cup). This will make about twice of what you need for stuffing the eggplant -- either cut the recipe in half, or use it the next day on raw flax seed crackers...
After stuffing with the pesto, they were then put into the dehydrator at 105F for six hours (also, what they look like coming out of the dehydrator...).
Finally, they were plated with the Zucchini Noodles and topped with the Tapenade: In a blender, puree 1/2 cup sun-dried tomatoes, 1/2 cup of diced red bell pepper, 1/4 cup of diced cubanelle pepper, one small diced tomato, garlic, salt and pepper, kalamata olives and with enough olive oil drizzled into the blender to make into a sauce -- about a 1/3 cup.