Italian Rawvioli

We pulled a recipe called Rawvioli Provençale from The 30 Minute Vegan recipe book by Mark Reinfeld and Jennifer Murray. Then we made it slightly different and changed the name to Italian Rawvioli. Here’s the results!

Ingredients:

• 1 medium zucchini
• 1 tablespoon raw olive oil
• 2 cups cashews, soaked 2 hours, drained
• 3/4 cup water
• 1 1/2 teaspoon apple cider vinegar, unfiltered
• 1 tablespoon fresh lemon juice
• 1 tablespoon gluten-free, reduced sodium tamari* (optional)
• 2 tablespoons fresh basil, chopped
• 1 tablespoons fresh Italian parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 3 tablespoons nutritional yeast
• 1/2 teaspoon Himalayan salt, or to taste
• 1/4 teaspoon fresh ground pepper, or to taste

Directions:

1. Cut the zucchini into round slices, about 1/8-inch-thick, using either a mandoline slicer or chef’s knife. To slightly soften the zucchini slices, lay them out in a single layer on one or more dehydrator sheets, brush each slice with a little olive oil, and dehydrate at 115˚F for 20 minutes or until softened. If you don’t have a dehydrator you can place the slices on one or more baking sheets and in direct sunlight — near a window for example — for one hour or until slightly soft. You can also heat them in a warm oven for 10 or so minutes, but then you’d have to call them “Cookedvioli.”
2. To make a nut cheese filling, place the cashews and remaining ingredients in a food processor and process for 2 minutes or until creamy, stopping to scrape the sides as needed.
3. Place a little of the nut cheese filling on half of the zucchini slices, cover with the remaining half, and serve with a drizzle of olive oil.

Variations:

1. Add another layer of flavor by topping with a dollop of Basil Pesto, or replace the nut ‘cheese’ with Basil Pesto.
2. For a different flavor, replace the fresh parsley with fresh cilantro, and the fresh oregano with fresh thyme.
3. If you like garlic, add one or two more cloves to the ingredients that goes into the food processor.
4. For a creamier filling, replace the nut cheese with a cultured Cashew Cheese.
5. Make the finished presentation fancy with a garnish of a little grated beet or carrot, and lightly sprinkle with black and white sesame seeds.

Yield:
Makes about 32 rawviolis.

* Tamari is usually made from cooked soybeans, but because the final product is fermented it contains probiotics, which is why it is sometimes called a “living food.” People with celiac disease and gluten sensitivity may want to contact the manufacturer of the brand they are using to be sure that it’s gluten-free.