No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
I decided to pull myself away from the computer and to busy myself with one of the things I get the most pleasure from.... bringing beautiful and healthy food to life in my kitchen! What I made is not an original idea (thanks My New Roots & Russell James), but I really wanted to make something special for Gordon to kick off Valentine's month!
Last Friday I was fortunate enough to receive a special delivery of nut cheeses from Punk Rawk Labs. If you haven't heard of them you can check them out here. My friend, Alissa, lived in Tulsa for awhile and came back to OK to attend Matthew Kenney's Culinary Academy in Oklahoma City a couple of years ago. Now she has has this amazing business that sells these glorious raw vegan cheeses! And her business is really growing! On the day I received my cheese, she wrote to say that PRL's has been picked up by Whole Foods - so you may be see these in a store near you soon! They can also be ordered on line in the US at Vegan Essentials.
So......what to do with all the cheese besides becoming a nibble monster? I suddenly remembered this gorgeous recipe, which is a perfect way to make use of the creamy deliciousness of the raw cheese. And making your own version of nut cheese is not hard - but you should start it today if you want to serve this on Valentine's Day! I hope you will enjoy this and that you'll keep sharing your photos of how creative you're getting in your kitchen!
Heart Beet Rawvioli
2 beetroots (red, golden, or chioggia candy stripe beets)
juice of ½ lemon
1 ½ Tbsp. extra virgin olive oil
Cashew Cheese (in Raw Food 24.7) - I used Punk Rawk Labs Herb Nut Cheese
Green Pesto Oil (recipe below)
Balsamic vinegar, cracked pepper, thinly sliced basil or chives for garnish
Begin by cutting the ends of the beets, then peel them. Using a mandolin slicer or a very sharp knife, slice the beets as thinly as possible (this is actually the most fiddly part of the recipe, so take your time.) When you have a bunch of slices, use a cookie cutter to make heart shapes.
In a large bowl, whisk together the juice of half a lemon, one and a half tablespoons of olive oil, and a pinch of sea salt. Add the prepared beet slices and toss to coat. Marinate for 1-2 hours.
Place about a teaspoon of “Cheese” on one beet slice, then top with another. Repeat until you have the amount of Rawviolis you desire.
Drizzle some Green Pesto Oil or extra virgin olive oil over top. Garnish with fresh basil, chives and freshly cracked black pepper. Serve immediately.
Green Pesto Oil
1 large clove garlic, minced
3 Tbsp. minced chives
1/3 cup packed basil leaves
2 Tbsp. lemon juice
3 Tbsp. extra virgin olive oil
2 Tbsp. water
½ tsp. agave or raw liquid honey
pinch of Himalayan salt
Place all ingredients in a blender or food processor and blend on high to mix. The pesto oil should be quite fluid and runny.
For the Salad:
fresh baby arugula or rocket
1 blood orange, peeled and sliced
1 Cara Cara orange, supremed
3 strawberries, thinly sliced
freshly cracked pepper
For the Dressing:
2 oranges, juice only
3 or 4 dates, pitted
2 tablespoons green pesto oil & what was still left coating the inside of the blender
2 cloves garlic
1 tablespoon fresh lemon juice
pinch himalayan salt
After making the Green Pesto Oil, I just added the above ingredients to make a lovely dressing for the salad. I tossed the arugula with the dressing and added in all the other colorful additions to create a beautiful presentation. A simple drizzle of balsamic vinegar to finish add the perfect touch and is so delicious with the strawberries and other fruits!
Serious YUM/LOVE factor for Valentine's Day..... thanks Penni! <3
Droolin'!! : )
Oh my....what a feast for the eyes...how beautiful.
wow, I'm in love! looks amazing!
Yummy!!! I can't wait to make this!!!!
Happy Valentine,s to all
Wow! What a perfect looking valentine's day dish, Penni!! :)
This is such a beautiful meal :)!
This is just gorgeous, Penni... I would love to find some Chioggia beets so I can make this! :)