Pesto Stuffed Mushrooms and Raw Ravioli

*These are not my recipes, but I can't remember for the life of me where I found them on the web.....I have them saved to my computer in a word document*  

Pesto Stuffed Mushrooms

Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.

• 14 + button mushrooms, washed and stemmed

Stuffing:

• 1 cup walnuts
• 1/2 cup pine nuts
• 1/2 cup olive oil
• 2 cups basil
• 3 cloves garlic
• 1/2 teaspoon sea salt

1. Place mushroom caps top side down on a plate.
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours or until soft.

 

Raw Ravioli with Sun Dried Tomato Sage Sauce

Raw Ravioli

Yield: 32 raviolis
Prep Time: 25 minutes
Soak Time: 2 hours minimum
Dehydrator Time: 30 minutes (optional)

Ravioli Ingredients

• 2 large turnips, peeled
• 2 TB. olive oil
• 1 cup pine nuts, soaked at least 2+ hours
• 2 cups macadamia nuts, soaked at least 2+ hours
• 1 TB. fresh rosemary, minced
• 4 tsp. fresh parsley, minced
• 4 tsp. fresh thyme, minced
• 2 TB. nutritional yeast
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 TB. apple cider vinegar
• [1/2] cup rejuvelac (or filtered water), (as needed)

Ravioli Preparations

1. Using a vegetable peeler or a mandoline, cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110°F for 30- to 45 minutes to soften "noodles.".

2. Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds.

3. Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.

4. Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce, recipe below.

Sun dried Tomato Sage Sauce

Yield: 2 cups
Prep Time: 20 minutes
Soak Time: 30+ minutes minimum

Sun dried Tomato Ingredients

• [1/4] cup sun-dried tomatoes
• 1 cup filtered water
• 2 cups roma tomatoes, chopped
• [½] cup sun-dried tomato soak water
• 2 TB. beets, shredded
• 2 TB. olive oil
• 1 TB. fresh basil, minced
• 1 TB. fresh parsley, minced
• 1 tsp. nama shoyu (or to taste)
• 1 tsp. nutritional yeast
• 1/2 tsp. fresh oregano
• 1/2 tsp. fresh thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 tsp. rubbed sage
• Agave nectar to taste

Sun dried Tomato Preparation

1. Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.

2. Place sun-dried tomatoes, roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; blend on high for 40 seconds or until desired consistency.

Note: Sun-dried tomatoes come in varying qualities. Be sure to get the organic dried variety that's sweet to the taste. Steer clear of the ones in the jar with oils (and, in most cases, preservatives). Depending upon the flavor of the tomatoes, you may wish to add some agave nectar to sweeten this recipe.

Variations
Alternatives for the turnips in these raviolis are many. Try watermelon radishes, beets, or zucchini. For smaller produce, cut twice as many slices, use one slice for the bottom, put cheese in the middle, and layer another slice on top, press down gently.

Review

I made the above earlier last week I think and the mushrooms were actually pretty good, the raw ravioli went in the trash I REALLY tried to like it but I could not stand it the first few bites were all right but the after taste was horrible.  I had never tried beets or turnips before the ravioli recipe and long story short I think I will stick to raw salads cause I just won't eat if I have another one of the above disaster again.