Raw Yellow Beet Hemp-Filled "Ravioli" with Marinara

Cheese-filled pasta were one of my favorite dishes in my many years as a vegetarian (which started for me at age 7). When you become so enamored with a food, it can be hard to replace it. In this recipe, however, there is a magical element involved where the acidity of the lemon and the fats in the olive oil breakdown the structure of the beet and make its texture pretty darn close to traditional pasta.This recipe should serve 2 people.

For "pasta":

2 large yellow beets

1 juiced lemon

1 1/2 teaspoons of salt

For marinara:

2 medium fresh tomatoes

1 cup of sundried tomatoes (hydrated)

2 teaspoons of olive oil
1 small handful of fresh basil
1 small handful of fresh oregano
salt to taste

For "cheese":
1/2 cup of soaked sunflower seeds (4 hour minimum)
1/2 cup of hemp seeds
1/2 cup of white button mushrooms
1 dash of white truffle oil
sprinkle of fresh basil
sprinkle of fresh oregano
1/2 juiced lemon
1 teaspoon hemp milk
2 probiotic capsules
salt to taste

For the filling, blend together hemp seeds, sunflower seeds, hemp milk, button mushrooms, white truffle oil, basil, oregano, lemon juice, probiotics, and salt in a food processor. Set aside while the rest of the recipe is prepared.

Slice yellow beets thinly with a mandolin, the thinner the better. Soak them in a mix of olive oil, lemon juice, and salt. Set aside for about 15 minutes.

For the marinara sauce, mix  the fresh tomatoes, sundried tomatoes, basil, oregano, olive oil, and salt in a food processor.

Put a layer of beets on the plate, top with the “cheese” filling, and put on top beet slices. Spoon on some sauce and add a little basil for garnish.