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MAIN COURSES
Dairy-Free Ravioli with "Goat Cheese" Recipe
By Dr. Ben Kim, http://www.drbenkim.com
One of the most antioxidant-rich and healthy vegetables that you can eat is raw red beet. This
all-raw and vegan ravioli with "goat cheese" dish is a great way to enjoy the taste and health benefits of raw red beet. Goat cheese enthusiasts are likely to be surprised at how closely this vegan substitute-made with raw pine nuts-resembles the real thing.
The quantities listed in the ingredients section produce approximately 6 to 8 servings.
3 cups raw pine nuts 3/4 cup extra virgin olive oil 2 whole lemons, zested, peeled, and quartered 1 medium shallot 2 Tbsp nutritional yeast 1 garlic clove 3/4 cup water Sea salt 2 small red beets
Soak pine nuts for 1 hour. Drain, then put pine nuts in a food processor with extra virgin olive oil, lemon quarters, lemon
zest, and shallot. Process for about 7-8 minutes until all ingredients are well combined it will clump together. Transfer half of this mixture into a blender and put the rest aside. Add nutritional yeast to mixture in a blender and blend on medium speed for about 2 minutes, or
until mixture is thick and smooth. Voila—this is your vegan goat cheese. Transfer this cheese to a bowl and refrigerate uncovered for 1 hour. Transfer the remaining pine nut mixture to a blender. Add garlic and water, then blend with medium to high speed for about 1 minute, or until smooth
but not where the mixture resembles a pure liquid. Season with sea salt, then set this sauce
aside. Bring vegan cheese out of refrigerator and season with sea salt. Use a vegetable peeler or a small paring knife to peel the beets and cut them into paper-thin
slices. Lay out half of these beet slices on a clean surface-a serving tray works well. Spoon about 1 Tbsp of cheese onto each beet slice, then top each mound of cheese with
another beet slice. Season top beet slices with just a touch of sea salt. If you are preparing these raviolis ahead of time, you can store them in a single layer on a
baking sheet in the refrigerator. When ready to serve, pour sauce into a deep serving platter, then arrange ravioli on top. Enjoy these delightful raviolis with vegan goat cheese.
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Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 34
| SR No. | 007641 |
| Book Title | Receipies |
| Original Sutra Author | N/A |
| Author | |
| Publisher | ZZZ Unknown |
| Publication Year | |
| Total Pages | 68 |
| Language | English |
| Classification | Book_English |
| File Size | 464 KB |