This week has been a vegan week on Eat,Live,Burp and there’s no better way to end the week than with a participation in the Virtual Vegan Potluck 2013. When I read about VVP on Somer’s blog, I was very excited and signed up for it right away. This is ELB’s first participation in a potluck in blogosphere and I hope you all enjoy this raw vegan entrée. I didn’t realize how big the event was until the emails started coming in about who’s participating and who’s signed up for which course and even winning recipes from last year’s potluck. Honestly, this being my first time it was quite intimidating. I decided to make something raw and vegan and the April issue of Vegetarian Times came to my rescue to help me make this amazing yellow beets ravioli. Can you even tell the difference between the real deal and this raw food?
It is one of the easiest and most flavorful dishes Yumjay and I have whipped up together in the kitchen. Yes, you read it right! Yumjay helped me with this dish and I have a story to share. I wanted to make this for our lunch on Sunday and got the olive tapenade and citrus foam ready. All I had to do was slice the beets, assemble the ravioli, take pictures and eat. I took out my mandoline slicer because I wanted thin, beautiful slices of yellow beets for my raw ravioli. Within few seconds, the yellow beets turned red with my blood, I had accidently cut off my right thumb finger tip on the mandoline. The next few minutes were spent in trying to stop the bleeding and when all measures failed, I made a trip to urgent care. The doctor promised my finger was going to heal in 2 weeks and I can resume my Hollywood career 😉
Then when we got back home Yumjay and I sanitized the kitchen, knives and cutting board and the whole nine yards. I was still determined to finish what I started. So Yumjay sliced the beets (new ones, of course) on the mandoline and plated everything so beautifully. So guys, always be super careful while using the mandolin slicer, these slicers are notorious for slicing off finger tips. You can even Google “mandoline ouch” and you’ll know what I am talking about. And thank you Yumjay, you definitely surprised me with your efficiency in the kitchen.
This yummy, healthy vegan ravioli is perfect for a summer potluck party. It is filling and involves minimal effort (if you aren’t a klutz like me in the kitchen). This olive-mint tapenade is the best I have ever tasted. You will never like the store bought ones if you taste this.
The combination of castelvetrano olives with their delicate and fruity flavor and mint with its refreshing taste make this tapenade a winner. You can also use basil instead of mint for a more authentic Italian flavor.
The sweet, earthy beets with fragrant mint tapenade and tangy citrus foam makes this a winning recipe. Arugula and walnuts lend the perfect nuttiness to this dish. Thank you fellow participants for stopping by, hope you enjoy this bright, nutty, spicy and creamy raw vegan ravioli and thank you Annie for putting together this incredible event.
2 large golden beets, thinly sliced and cut into squares
1/4 cup olive oil+1 tablespoon
1 tablespoon grated orange zest
2 cups arugula
1 tablespoon toasted walnuts or pine nuts (optional)
1 cup Castelvetrano olives, pitted ( they can be found in the olive bar of local grocery stores)
1/2 cup fresh parsley leaves
1/4 cup mint leaves
2 tablespoons capers, drained ( found in olive bars)
1/4 teaspoon red pepper flakes
3 tablespoons fresh grapefruit juice
3 tablespoons orange juice
1 tablespoon agave nectar
1 tablespoon coconut oil
1 tablespoon fresh thyme leaves
1. Toss the beet slices in 1/4 cup olive oil and orange zest, set aside.
2. Purée the olives, mint, parsley, capers, red pepper flakes along with a tablespoon of oil to a chunky paste. Set the olive-mint tapenade aside.
3. Blend grapefruit juice, orange juice, agave nectar, coconut oil and thyme leaves in a blender until foamy. Set the citrus foam aside.
4. To make the ravioli, place the beet slices on a clean cutting board. Spoon 2 teaspoons of tapenade on each beet slice, place another beet slice on top and press down the sides to form ravioli. Repeat with remaining beet slices and tapenade.
5. Divide arugula among 2 plates and top each serving with 7-10 ravioli. Garnish each serving with 3 tablespoons of citrus foam and walnuts.