I saw this a while back on the blog What the hell does a vegan eat anyway and thought it was just amazing.The creativity these guys have blows me away,especially considering they are Vegan,because I know how challenging it is sometimes ,but they just keep it to a Gourmet level,and good for them! aswell as for us ,so we can continue to be inspired!
The original recipe calls for a filling of Fennel +Macademia and Pine nuts,though they do reproduce it at times with other components.I prepared them using cashew nuts,Miso and Garlic,which is more or less a filling they used on a different occasion.With all the excitement, I actually completely forgot to marinate the beet slices in Olive oil,but all in all they turned out great.Once again Id like to say ,If the general idea appeals to you,go for any creative idea you feel like.I guess what appealed to me the most,asides from the fact that I love Beets(which among other things are rich in Iron and known to be a very good blood cleanser!), was seeing that wonderful idea of using thin slices of a vegetable form a wrapping of a ravioli.Im sure playing around with different fillings could be very interesting.
1 clove Garic
3/4 cup Cashew nuts-soaked in warm water for 1/2 hour
2 tsp Miso paste
small amount of water-enough to blend a smooth consistency
Salt & Pepper
Finely chopped spring onion for decoration
* * * * * *
Ok,I just realised that the Beets were not cooked in the original recipe,but softened in Olive oil for 30 min.after being sliced,which is probably much healthier!
So I guess it`s your choice now,either you do that,which would probably be considered more “raw food”,or like I did-I just briefly cooked them in water(there are also pre-cooked vacum packages,though Im not very sure as to the remaining vitamin content left in them..?)
The Beets must be very thinly sliced with the aid of a Mandoline,which I personally do not have,though a very good knife did the job.
Strain Cashews from water and blend together with garlic clove and Miso paste,adding a bit of water enough to obtain a smooth consistency.
Add Salt and Pepper to your taste.
Place bottom layer of your Beet Ravioli on a plate and fill each one with a tsp of the filling.
Cover with top slice and garnish with finely chopped spring onion.
More interesting links on the fabulous wonders of Beets!