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Raw-violi

Submitted by Store Administrator on Wed, 04/08/2009 - 12:29pm.

Living In The Raw Gourmet

Yield:
6-8 servings
Ingredients:

Raw-violi can be made with either eggplant or watermelon daikon (which are also called watermelon radish). Both are delicious.
Eggplant Rav-violi

  • 2 eggplants, sliced into paper-thin rounds
  • 1 teaspoon Celtic salt

Fill a large bowl with warm water. Add the salt and stir to dissolve. Add the eggplant slices and 1et soak for 2 hours. Drain well.
Daikon Raw-violi

  • 2 watermelon daikon (Slice into paper-thin rounds.)

Filling

  • 1 1/2 cups macadamia nuts, soaked 1 hour
  • 1/2 cup pine nuts, soaked 1 hour
  • 2 tablespoons cold-pressed olive oil
  • 1 1/2 tablespoons Italian seasoning
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon Celtic salt
  • 1-2 garlic cloves, minced
  • 6-8 tablespoons water as needed
  • 1-2 tablespoons minced fresh basil
Assembly:

Combine the macadamia nuts and pine nuts in a food processor fitted with the S blade and process into a fine meal. Add the olive oil, Italian seasoning, lemon juice, salt, and garlic. Process into a very thick sauce or paste, adding just enough water to facilitate blending. Transfer to a small bowl and stir in the basil. Mix well.

To assemble the eggplant raw-vloli: Place 1 tablespoon of the filling on half of each eggplant round and fold into a half moon. Place on a dehydrator tray and dehydrate for 3-4 hours at 105 degrees. Serve warm with Marinara Sauce or your favorite sauce.

To assemble the daikon raw-vloli: Place 1 tablespoon of the filling on half of each daikon round and fold into a half moon. Serve immediately. (do not dehydrate)


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