This Raw Vegan Beet Ravioli with Macadamia Pesto Cheese recipe is an exclusive from Desiree Nielsen’s new cookbook Good for Your Gut: A Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well. Click here to find out where you can order it.
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Raw Vegan Beet Ravioli – Recipe Card
Raw Vegan Beet Ravioli with Macadamia Pesto Cheese from Desiree Nielsen’s Good for Your Gut
Ingredients
- MARINATED BEETS
- 2 large red beets - peeled and very thinly sliced with a mandoline
- 1 tablespoon 15 ml avocado oil
- tablespoon 15 ml freshly squeezed lemon juice
- ⅛ teaspoon 0.5 ml salt
- MACADAMIA PESTO CHEESE
- ½ cup 125 ml macadamia nuts
- ¼ cup 60 ml water
- ½ cup 125 ml lightly packed fresh basil
- ½ cup 125 ml lightly packed fresh curly parsley, leaves, and tender stems
- tablespoons 30 ml hemp hearts
- tablespoon 15 ml nutritional yeast 1 clove of garlic, grated
- ¼ + ⅛ teaspoon - 1.5 ml salt
- tablespoons 30 ml avocado oil
- 1 tablespoon 15 ml freshly squeezed lemon juice
Instructions
- Marinate the beets: Place the sliced beets in a medium bowl. Cover the beets with the avocado oil, lemon juice, and salt. Let marinate while you make the cheese.
- Make the macadamia pesto cheese: In a small food processor, add the macadamia nuts and water. Blitz until the nuts are finely chopped. Add the basil, parsley, hemp hearts, nutritional yeast, garlic, and salt. Pulse until well minced. With the processor running, drizzle in the avocado oil and lemon juice. Taste and adjust the lemon juice and salt, if needed.
- Depending on the size of the beets, you can either fold 1 tablespoon (15 mL) of the macadamia pesto cheese inside each beet slice or you can make little ravioli sandwiches with 1 tablespoon (15 mL) of cheese between 2 beet slices.
- Leftover beet and pesto cheese can be stored separately in airtight containers in the fridge for up to 3 days. They are delicious tucked into a sandwich or added to a salad.
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Excerpted from Good for Your Gut by Desiree Nielsen. Copyright © 2022 by Desiree Nielsen. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Click here to order your copy.
About the Author
DESIREE NIELSEN is a registered dietitian and bestselling author of Eat More Plants. She has been featured in publications such as Best Health, Canadian Living, Chatelaine, Family Circle, SELF, Hello! Canada, People, Parade, Prevention, Eating Well, and on The mindbodygreen Podcast. Desiree appears regularly on local and national television including The Marilyn Denis Show, The Social and Breakfast Television, and is the host of The Allsorts Podcast. She lives in Vancouver, Canada.
About the Book
Featuring over 90 beautifully illustrated plant-based recipes created to protect, heal, or soothe your gut, Good for Your Gut will help guide you toward a deeper understanding of what it means to be healthy.
Understanding how our gut impacts our overall well-being has grown to the point that better digestive health is essential for everyone—not just for those with digestive conditions. A well-functioning gut means a healthy body and a healthy life. In Good for Your Gut, registered dietitian Desiree Nielsen explains the gut health and mind-body connection and offers strategies to heal your gut when it’s imbalanced.
In Good for Your Gut, you’ll discover how to fuel gut health with anti-inflammatory plant-based foods and lifestyle strategies—from movement to managing stress—for a truly holistic approach to health and wellness. All the recipes are packed with flavour and delicious to eat even if you don’t suffer from digestive distress and are ideal for a healthy plant-forward lifestyle.
Along with expert advice and the latest research, Good for Your Gut is packed with information on the best foods to improve your digestion and the most effective ways to support your gut health. Inside you’ll find delicious and gut-friendly recipes including Chickpea Umami Burgers (Heal), Breakfast Cookies (Protect), Plum and Radicchio Salad with Tahini Yogurt Dressing (Protect), Zucchini Cacio e Pepe (Heal), Creamy Tomato and White Bean Soup with Crispy Kale (Soothe), Lemon Olive Oil Cake (Soothe), Chocolate and Peanut Butter Caramel Shortbread Bars (Heal), and Tofu Sofrito Bowls (Heal).
