Red Beet Ravioli Food

Vegan Red Beet Ravioli with Cashew Ricotta Cheese

Vegan Red Beet Ravioli

Vegan Executive Chef and author of “Eat Raw, Eat Well” Doug McNish takes a few minutes to show us how to make a delicious and healthy Vegan Red Beet Ravioli Ingredients for Red Beet Ravioli

  • 1 Large Red Beet
  • 1 tbsp Olive Oil
  • 1 tsp fresh Lemon Juice
  • Pinch of Sea Salt
  • 1/2 cup Cashew Ricotta Cheese
  • 3 Kelp Chips
Ingredients for Cashew Ricotta Cheese
  • 1/2 cup red pepper  
  • 1/2 tbsp dry dill weed   
  • 1/4 cup lemon juice,
  • 2 to 3 garlic cloves
  • ½ tbsp fine sea salt 
  • 1 tbsp nutritional yeast and divided 
  • 2 cups soaked cashews 
  • ¼ cup water
Ingredients for Red Pepper Marinara Sauce
  • 1 cup red peppers chopped
  • 1/2 cup soaked sundried tomatoes
  • 2 cups fresh tomatoes,chopped
  • 1 cup olive oil
  • 1 or 2 garlic cloves
  • 1/2 tbsp sea salt
  • 1/2 tbsp nutritional yeast
  • 1 tbsp dried basil
  •  1/8 cup sundried tomato in water

Take the Beet and after slicing the top and bottom, using a Mandolin slice the beet paper thin.  Add the beets to bowl with olive oil, lemon juice and salt.  Let sit 10 minutes.  After they are softened, lay them on a plate and add small spoonful scoops of the Cashew Ricotta to the center of each beet slice.  Add a second same-sized slice of beet on top making a ravioli.  Add the Red Pepper Marinara over the top.  Add 3 spoonfuls more of the Cashew Ricotta over the top of each beet and garnish with kale chips.  Enjoy! For more videos by Doug McNish check out the food section at More About Doug McNish After attending George Brown Culinary Chef Program, Doug took an apprenticeship and continued to hone his skills learning the inner workings of a busy professional kitchen. After working for Toronto’s best chefs in some of the most challenging atmospheres he found that he needed to make a change. By taking what he already knew from his years of culinary training he began to relearn how to prepare food in a healthier light. Pairing this with a deep concern for the planet and the welfare of all it’s inhabitants the next most logical step was to become vegan. Since then Doug has taken healthy, organic, plant based cuisine to a whole new level. Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible. He has been featured in publications both online and print, is a contributor to various magazines, makes appearances on national television, is a plant based consultant and is an internationally published author. His first cook book Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was published in March 2012 and which recently won the World Gourmand Cookbook Award for the best vegetarian cookbook in the world.  You can find more information about Doug at

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