Wednesday, July 12, 2006

Raw Food Wednesday: Meatloaf, Chioggia Beet Ravioli, Caesar Salad, Papaya Soup

Raw Food Wednesday 7/12

(from Juliano -- mostly soaked walnuts, portobello mushrooms and herbs, covered with a marinara sauce and dehydrated for a couple of hours. topped with spring onion rings)

Chioggia Beet Ravioli
(wikipedia sez: "concentric rings of red and white flesh, giving a striking visual appeal when sliced" on a bed of Tomato Confit: diced tomato, olive oil, salt, pepper, nama shoyu, mustard seed, herbes de provence and onion seed, marinated overnight)

Caesar Salad with Carrot "Croutons"
(from Trotter/Klein)

Papaya Soup
(recipe below)

After a week off... it's back to the dehydrator we go.

The leftover tomato "juice" from the confit could have been bottled as a sauce unto itself...

For the "croutons" take one carrot, peel into strips, dehydrate for a couple hours until shriveled up, grind them into a dust, and sprinkle on top of the cashew "cheese" and dehydrate for a couple of hours -- not only does it give the "cheese" a lovely color, it also gives a hint of sweetness from the concentrated carrot.

The Caesar dressing is also from the Trotter/Klein book and is celery, garlic, dates, water, olive oil, lemon, salt, pepper, white miso -- all thrown into the vita-mix until pureed -- very creamy and garlic-y. Even reducing the amount of ingredients by half, it was still plenty of dressing.

Papaya Soup

1/2 a papaya (peeled, seeded, chopped)
1/4 cup of coconut water
1/2 of a lime
pinch of cayenne

Combine the papaya, coconut water and lime juice, set vita-mix on "stun" -- top with the barest pinch of cayenne. Sweet, sour and spicy, yet cooling all at the same time.

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