Beetroot Ravioli (raw vegan) by #RawChefYin.
I posted this recipe last year but here it is again if you missed it. Made some minor changes to it..this time it has blueberries and bunga kantan :)
1 red beetroot from @everleafstoremalaysia
2 tablespoons Rainbow Vitality Enzyme from @straitswholefoods
(For Cashew Ricotta)
1/2 cup cashews, soaked for 4 hours, rinsed and drained
2 tablespoons lemon juice
1 teaspoon nutritional yeast
1/2 teaspoon miso paste
1 tablespoon water
Pinch of organic salt
Coconut flakes from @bobsredmill
Handful of pea sprouts from @everleafstoremalaysia
Shredded bunga kantan (torch ginger flower)
Organic pink Himalayan Salt
Using a mandoline, slice beetroots as thin as possible. Cut into desired shapes using cookie cutters. Marinate beet slices with Rainbow Vitality Enzyme for 1 hour.
To create cashew ricotta, blend all ingredients together until creamy.
Sandwich cashew ricotta between the two circle slices of beets to create your ravioli. After all the beetroot slices have been used up, top with coconut flakes, blueberries, torch ginger flower and pea sprouts. Season with salt and pepper.