About the Recipe
A very tasty raw vegan take on a traditional Italian favorite
1 large Singkama radish sliced very thinly
8 large portobello mushrooms chopped into cubes about 1/2cm in size
1/2 a red onion finely chopped
2 tbs of chopped fresh parsley
1/2 cup of pumpkin seeds then freshly ground
1/4 cup of seseame seeds then freshly ground
2 cloves of garlic
the juice of half a lemon
1/2 tsp of dried oregano
1/4 tsp of dried cilantro
1/4 tsp of black pepper
1 tsp of tamari
1/2 tsp of cumin seeds
3/4 cup of water
Step 1 Start by preparing the ravioli filling by placing the chopped mushroom on to a dehydrator sheet, and dehydrate om 110f for 2 hours.
Step 2 Next prepare the "cheese" sauce part of the ravioli filling by putting all of the ingredients into a high powered blender, and blend until smooth but think.
Step 3 Add the dehydrated mushroom, the chopped onion and parsley to the "cheese" sauce to compleate the ravioli filling.
Step 4 Lay half of the thinly sliced singkama onto dehydrator sheets carfully.
Step 5 Spoon the ravioli filling onto the middle of each singkama slice leaving about a cm clear all the way round.
Step 6 Place a slice of singkama on top of each slice with filling on it and press the edges firmly to seal.
Step 7 Place the ravioli's into the dehydrator and dehydrate of 3 hours at 110f.
Step 8 Transfer the ravioli's to a serving dish. serve and enjoy.
For this recipe you will need a high powered blender.
For this recipe you will need a dehydrator.
For this recipe I used a singkama radish, but you can use any other large radish you have available to you.
For this recipe it is preferable to use a mandolin to thinly slice the radish, but if needed you could also use a well sharpend knife.
This recipe goes perfectly with my Ravioli sauce.