by guest Chef Elizabeth Fraser Creator of Girl Gone Raw
Serves 4 (approx. 32-36 raviolis) Cook / prep time: 20 minutes
1 cup of cashews, soaked 1-2 hours
1 Tablespoon nutritional yeast – optional
1 Tablespoon lemon juice
2 Tablespoons dried dill or 1/4 cup fresh dill
3/4 teaspoon sea salt
1/2 to 3/4 cup of water
1 to 2 medium large beets
1/4 cup of olive oil
2 to 3 cloves of garlic
1. Place all RAWvioli filling ingredients in a high speed blender & blend until smooth & creamy.
2. Place filling mixture in a bowl.
3. Wash your beets and trim off tops and bottoms. Leave your beets as they are or square them by slicing a little off each side to shape them into a square.
4. Set your mandolin to a thin setting (1/16″) and slice away. You will need 64 beet slices. Save leftover beet pieces for a salad or the juicer.
5. Get out 4 plates. Drizzle a little olive oil onto each plate with some minced garlic.
6. Place 8 beet slices on each plate. Spoon a little RAWvioli filling onto the center of each beet piece, then place another beet piece on top to seal it. Repeat until you have 32 RAWviolis.
7. Leave 1 to 2 tablespoons of RAWvioli filling in the bowl, mix in 2 or 3 tablespoons of water, then drizzle thinned mixture over RAWviolis. Sprinkle dill or micro greens on top to garnish. Serve and eat up! RAWLISH!
Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.
I’m so happy my dear friend Laura Loescher suggested that I create a recipe for a beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed with crackers and vegetables. I even use it as a condiment, slathering it on sandwiches. Any leftovers
can be covered and refrigerated for 2 to 3 days.
2 garlic cloves,minced
2 tablespoons extra-virgin olive oil
1 cup packed roughly chopped marinated beets
1/4 cup packed pitted kalamata olives
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh basil
Fine sea salt
Freshly ground white pepper
1 large baguette, sliced thinly
Combine the garlic and olive oil in a small sauté pan. Sauté over medium-low heat just until the garlic smells fragrant, about 2 min- utes. Remove from the heat and set aside to cool.
Preheat the oven to 400°F.
In a food processor fitted with a metal blade, combine the beets, olives, capers, lemon juice, basil, and the cooled garlic oil. Pulse until smooth, scraping down the bowl to ensure all the beets are pureed. Season with salt and pepper to taste.
Place the baguette slices on a large baking sheet and bake until lightly browned and toasted,
6 to 10 minutes.
Spread the toasts with the tapenade and serve on a large platter.
“Summertime” by Miles Davis from
Porgy and Bess
Salvation: Black People and Love by bell hooks
You Can Heal Your Life by Louise Hay with illustrations by Joan Perrin Falquet
Roasted Beets with Curry Dressing
Watch this recipe online
6 medium beets, roasted (see method below)
2 cloves garlic, crushed
2 T. vegan (or dairy) yogurt
2 T. vegan mayo
4 t. curry powder
3 T. fresh lemon juice
10 T. olive oil (about 1/3-1/2 C.)
4 T. chopped cilantro, for garnish
Preheat the oven to 375 degrees. Scrub, trim, and wrap beets individually in foil. Place the wrapped beets in a shallow pan and roast until tender, about 30-45 minutes depending upon the size of your beets. To test doneness, a sharp kitchen paring knife should pierce through the foil easily. Set the beets aside to cool.
Put all dressing ingredients except the oil into a bowl and whisk to combine. Now whisk in the oil to emulsify.
Unwrap the cooled beets and rub away the skins, then slice them into wedges and place into a serving dish. Spoon the curry dressing over the beets, sprinkle with chopped cilantro, and serve at room temperature.
Some people don’t like to prepare fresh beets because of the staining juices, but wearing latex or vinyl gloves will protect your hands and preparing the beets on a covered surface will protect your cutting board. I often roast beets without wrapping and use them skin included. Whatever method you use, beets are well worth the effort.