Yellow Beet Ravioli

I'm always intrigued by the raw food meals on the What the Hell Does a Vegan Eat Anyway blog. A couple of weeks ago they posted about this ravioli partly in response to a question I asked about raw food recipes that don't require a dehydrator. It looked great so we had to give it a try. The ravioli is yellow beets sliced very thin, marinated for a while in olive oil and salt & pepper, and stuffed with cashew "cheese". I winged it with the cashew mixture by soaking some raw cashews in water for a while, then draining and mixing them in the food processor with lemon juice, nutritional yeast, dry mustard and salt & pepper. Unless you have the knife skills of Iron Chef Masaharu Morimoto, I'd recommend using a mandoline to slice the beets. Since we don't have a mandoline, I sliced them with a knife and I ended up with about a third of my slices going into the "good" pile and the rest going into the reject pile. But at least I had enough good ones for this picture ;-)

With the ravioli, we had a cherry tomato salad dressed with olive oil, lemon juice, fresh oregano and salt & pepper. And we started with a big salad that was a mixture of some store bought mesclun and spinach and lettuce from our garden, along with shredded carrots, cherry tomatoes and some shredded bosc pear which was very good on the salad along with a simple olive oil/lemon vinaigrette.