Ani's Raw Food Essentials - Ani Phyo [71]
¼ cup Nama Shoyu
2 tablespoons apple cider vinegar
1 tablespoon agave syrup
2 tablespoons toasted sesame oil
1 teaspoon sesame seeds, raw or toasted
1 tablespoon chopped green onion
In a mixing bowl, mix together the Nama Shoyu, vinegar, agave syrup, and sesame oil. Add the sesame seeds and green onions and serve with your mandu.
Will keep for 3 days in the fridge. Without the green onions, the sauce will keep for 1 week in the fridge.
RAVIOLI
MAKES 4 SERVINGS
The easiest way I’ve found to make ravioli is to slice a beet of any color as thinly as possible. Then, use two slices to sandwich your favorite cheeze.
Chioggia beets, called the “Bull’s-Eye Beet,” have bright fuchsia and white rings that look impressive when sliced. You can also use turnip or zucchini if beets are not available.
Create your own variety of ravioli by mixing up your cheeze, vegetable “wrapper,” and sauce to make your favorite recipe.
1 beet, washed and peeled, then sliced thinly, using a mandoline slicer
1 recipe of your favorite Basic Cheeze (page 103)
1 recipe Cherry Tomato Marinara (page 240)
To make your ravioli, sandwich about 1 teaspoon of cheeze between two slices of beets, depending on how big your slices are.
Divide the ravioli among four serving dishes, and drizzle with Cherry Tomato Marinara just before serving.
SERVING SUGGESTION: Garnish with julienned fresh basil, fresh thyme, or sliced black olives.
OPTIONS: Try adding marinated, diced mushrooms to the cheeze to make a mushroom ravioli, and top with Cheddar Cheeze Sauce (page 105) instead of marinara. Or, mix fresh thyme into your cheeze to make a ricotta-thyme ravioli; or add chopped Coconut or Eggplant Bacon to your cheeze to make bacon ravioli, and serve with Avocado-Pistachio Pesto (page 216).
CHERRY TOMATO MARINARA
MAKES 1 CUP
The easiest marinara sauce to make ever. Just blend tomatoes with a date for sweetness and herbs for flavor. The dried herbs will help to absorb excess tomato juice, and the date helps thicken the sauce, too. The oil helps smooth everything out to a rich consistency. Try making this using Roma tomatoes, as they are another lower-juice tomato, like cherry tomatoes.
1½ cups cherry tomatoes
2 teaspoons pitted Medjool dates (about 1 whole)
1 teaspoon dried oregano
½ teaspoon dried rosemary
1/3 cup olive oil
½ teaspoon salt
Place all the ingredients in a high-speed blender and blend until smooth.
Will keep for 2 to 3 days in the fridge.
PIEROGI
MAKES 4 SERVINGS
Pierogi are dumplings of Slavic origin and are semicircular or square in shape. My version is inspired from the Ukraine and is filled with cheeze plus Coconut Bacon and sauerkraut. For the wrappers, use either thinly sliced beets or Spinach or Tomato Wrappers.
FILLING
1 recipe Basic Cheeze (page 103)
¼ cup diced Coconut Bacon (page 76)
¼ cup Sauerkraut (page 121), squeezed dry and chopped
WRAPPER
1 beet, washed and peeled, cut square, and sliced thinly, using a mando-
line slicer
or
1 recipe Spinach or Tomato Wrappers, dehydrated as directed, cut into 16
squares about 3½ inches across
GARNISH
1 recipe Miso Butter (page 98)
1 recipe Rawmesan Cheeze (page 105)
In a mixing bowl, combine the cheeze, bacon, and sauerkraut. Toss to mix well.
If using beets, sandwich about 1 teaspoon of filling between two square slices. If using Spinach or Tomato Wrappers, place about 1 teaspoon of filling in the center of each square. Fold the wrapper over the filling and pinch the edges together to form a rectangle shape. Wet the edges of the wrapper with your finger dipped in water, and press firmly to seal.
Serve drizzled with melted Miso Butter and sprinkled with Rawmesan Cheeze. To melt your Miso Butter, place in a small bowl. Then,