Raw Vegan Beet Ravioli with Macadamia Pesto Cheese
I do not think I am cut out for a fully raw food life, but I do love a beet ravioli. Marinated beets are flavourful and make a bright contrast to the luscious, rich macadamia pesto cheese that is packed with plant power. Herbs are often overlooked as sources of anti-inflammatory phytochemicals—we really need to eat more. This is a very quick and satisfying light meal or appetizer.
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Servings: 2 servings
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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