Beet Raw-violi with Marinara Sauce

Once, many moons ago, I asked my mom for a mandoline for Christmas - the super awesome chef's tool that slices/juliennes things to paper thinness, and is notorious for injuries...especially if your mom gets you a recalled one for free from her friend at Paderno and it is missing the finger guard!! One mighty wound and it went in the trash - I am not a fan of cutting myself, to put it lightly.

It's been a few years since I have dared to think about owning another one, but when I was at the most awesome Jean-Talon Market in Montreal last week (we went every day), I went to an amazing kitchen supply store where at least seven or eight different mandoline models were on offer. Among all of this choice, I found one that is sturdy and safe, has grooves to fit it over a bowl rim, and doesn't have multiple blades you snap in and out but is all in one piece, save the very sturdy and secure finger guard...

To celebrate, I made beet raw-violi tonight, and tested it out. The mandoline was beautifully easy to use, and pretty simple to clean too - I just needed to rinse it right away. It cut thin slices of beet very easily, and julienned avacado well. I tried sweet potato too and that was too much for this particular machine.

Anyway, I recommend this for anyone serious about cooking and especially uncooking as it sure comes in handy...it was about $33 CA, not a bad investment in my opinion, unless all you want a mandoline for is sweet potatoes. It's a pretty good souvenir of a wonderful city, I think.

I have never made raw-violi before, though I have read about it many times and been intrigued. With a mandoline it's really easy - this is a simple, pretty light dish even with the nut filling. The beet slices get more tenderized the longer they marinade, so this is great for leftovers.

Beet Raw-violi with Marinara Sauce

For the Beet 'Pasta'
1 long beet or 2 round ones
splash lemon juice
splash olive oil
salt
pepper

Peel the beet and remove its ends, cut in half. Use a mandoline on the thinnest slice setting to create thin rounds of beet, and place these in a bowl. Combine the remaining ingredients and mix, adjust seasoning and toss with beet to coat. Leave to marinate at least half an hour, or up to 1 day in the fridge. Toss occasionally.

For the Raw-cotta Filling

1 cup of raw cashews, soaked at least 1/2 hour, up to 2 hours
juice of 1 lemon
3 cloves garlic
1 tbsp olive oil
up to 1/4 cup water
1/2 tsp oregano
salt
pepper

Blend all ingredients in a food processor, adding only enough water to reach a ricotta-like consistency. Adjust seasoning, and set aside while preparing the sauce.

Marinara Sauce - straight from the Raw-violi recipe in The Complete Book of Raw Food (recipe by Robert Yarosh and Lisa Soto)


3 Roma tomatoes, chopped
7 large fresh basil leaves
1/4 tsp celtic sea salt (I use pink salt, and about half that amount)
5 Medjool dates, soaked (1/2 hour or more)
1/4 cup olive oil
1/2 cup sun-dried tomatoes, soaked (1/2 hour or more)
1/2 cup chopped red pepper
1/4 cup chopped red onion
3 cloves garlic
1 tbsp Italian seasoning (I used about 1 tsp each oregano, rosemary and thyme)
1 tsp apple cider vinegar

Blend all ingredients in a food processor or blender, adjust seasonings.




To assemble: spoon sauce onto plate, then lay down the bottom layer of each beet ravioli. Top each round with a teaspoonful of the nut cheese mixture, then with a second beet layer. You can dab a little more sauce on top, or simply sprinkle with avacado strips (julienned on the mandoline) and capers, and a little extra basil.

Serves at least 2, with leftover nut cheese and sauce...