Boy do I love playing with my food. The colors of this far from traditional lasagna makes playing way too easy.
Sweet Potato Ravioli Stacks
Ingredients:
1/2 of a sweet potato
4-5 T Goaty Seed Cheese (recipe below)
4-5 T Spinach "Ricotta" Stuffing (recipe below)
1 T salt
Directions:
Slice the sweet potato as thin as possible with a mandolin or a sharp knife and steady hand.
Dissolve the salt in water and soak the sweet potato slices for 2 hours.
Rinse the salt off of soaked slices.
Layer the cheeses between the sweet potato slices.
Garnish* as you wish and enjoy!
*Try lemon zest, pesto mixed into olive oil, chopped olives, parsley leaves...
Goaty Seed Cheese
Ingredients:
1 c raw sunflower seeds, soaked for 4 hours
1 c
sauerkraut (
if you don't make it yourself, make sure it's unpasteurized)
2 T miso (
make sure it's unpasteurized)
2 t Dijon mustard
1 t apple cider vinegar
Directions:
Blend all ingredients in a food processor until smooth.
Spoon into a bowl and cover with something breathable (cheesecloth, dish towel...).
Allow those lovely bacteria cultures to proliferate!
...AKA let it ferment on the counter overnight.
Spinach "Ricotta" Stuffing
Raw vegan and also from
Rawxy
Ingredients:
1.5 c sunflower seeds, soaked
3-4 c packed spinach
1/2 c sun-dried tomatoes, soaked in warm water for at least 10 minutes
1 T kalamata olives
1 garlic clove, chopped
2 T nutritional yeast
1 T olive oil
2 T lemon juice
1 T dried Italian herbs
3/4-1 c water (enough to move in blender)
sea salt to taste
Directions:
Blend all the ingredients except the water and salt in a food processor or blender.
Slowly add in enough water to create a smooth and creamy texture.
Taste and add salt to your liking.
