Raise Vegan November 2018 Raise Vegan - Page 17

HEALTHY RECIPE FROM BEYOND BROTH Raw Beet Ravioli with Vegan Cashew Cheese Mushroom and Bean Pâté Served on Crunchy Bruschetta Serves 8 as an appetizer Serves 4 as an appetizer Ingredients Cashew Cheese Filling 1-1/2 cups raw cashews, soaked overnight ⅓ cup water 1-½ tbsp nutritional yeast ½ tsp sea salt 3 tbsp lemon juice (roughly 1-½ lemons) 1 clove garlic, crushed ¼ tsp black pepper Ravioli 4 large beets, scrubbed Topping 2 avocados 1 tbsp nutritional yeast Directions 1. For the cashew cheese: place all of the ingredients except the water into a blender. Blend on medium speed and slowly pour in the water. Scrape down the sides as needed. It will be a coarse mixture when it is done. 2. In a separate bowl, mash the avo- cado and 1 tablespoon of nutritional yeast, mix well. Using a mandoline, slice the beets very thin. 3. Spoon the cashew mixture onto one half of each slice of beet, fold the other side over the filling. It does not need to touch the bottom. 4. Spoon the avocado mixture on top and serve. The cashew cheese can be made up to three days ahead. Store in the fridge in an airtight container. Ingredients Real health begins from the ground up with “bone- less” veggie broth. BEYOND FRENCH ONION SOUP Do you love French Onion Soup? Well do I have a treat for you! Beyond French Onion soup takes the traditional recipe to the next level. The added nutrition and flavor of Vitality by Beyond Broth along with garlic and ginger takes you to a culinary world enriched with enhanced health and a satisfied tummy. The recipe is fairly simple and quick. Try this recipe today. You will be happy you did! Pâté 2 tbsp olive oil 1 medium onion, diced 1 lb mushrooms, roughly chopped 6 sprigs of rosemary, fresh 2 sprigs of thyme, fresh Pinch of sea salt 2 cups canned white beans, drained ½ cup water INGREDIENTS: Bruschetta 1 French baguette ½ cup balsamic glaze ½ cup of olive oil One clove of garlic crushed Pro Tip: You can make your own balsamic glaze at home! Simply bring 2 cups of balsamic vinegar to a boil and reduce the heat to a simmer. Gently heat until it is reduced to ½ cup. Directions for the Pâté 1. Heat the oil in a large saucepan over medium heat, add the diced onion and cook until translucent, about 2 minutes. 2. Add in the mushrooms, rosemary, thyme and salt. Cook for another 3-4 minutes until the mushrooms are browned. 3. Stir in the beans and water, mix well and cook for another 2 minutes. 4. Transfer everything to a food processor and blend on medium until it is a coarse mixture. Leave to cool Directions for the Bruschetta 1. Preheat oven to 350ºF 2. Slice the baguette into 1” slices. In a small bowl, combine the olive oil, bal- samic glaze and garlic. Brush the balsamic mixture onto the bread, ensuring all the bread is coated. 3. Bake for 3-4 minutes or until bread is browned. Top with pâté and enjoy. Photo: Istetiana 3 tbs. olive oil 1 medium size onion 1 leek 2 shallots 2” fresh ginger root 2 cloves fresh garlic 1/2 bunch kale 2 carrots 1 small zucchini 3 tbs. fresh parsley, chopped 2 packets Vitality broth 16 ounces water DIRECTIONS: Stir fry 1 golden onion, 1 leek , 2 shallots, 2 tbsp chopped fresh ginger and garlic in olive oil and black pepper. While the onions are cooking.... in a separate pan, stir fry kale, carrots and zucchini. Salt to taste. When the onions become translucent, add to a sauce- pan filled half way with water and heat over a medium flame. When the water has boiled, turn heat off and add 2 packets of Vitality variety of Beyond Broth. Add 3 tbsp of freshly chopped parsley as well as the other vegetables . www.beyondbroth.com @beyond_broth RAISEVEGAN.COM RV. 17