A lot of sun-dried tomatoes contain sulphites. This is used to maintain a nice bright colour but it is a nasty little preservative that is highly allergenic and has no business in a raw food recipe…or any other! Look for organic sun-dried tomatoes or make your own.
1 cup of walnuts
4 sun-dried tomatoes, soaked
½ of a small onion
¼ cup of soak water
½ teaspoon of salt
½ teaspoon of basil
½ teaspoon of oregano
Pinch of cayenne powder
8 sun-dried tomatoes, soaked
¼ cup of oil
1 clove of garlic
¼ teaspoon of salt
½ – 1 cup of soak water, depending how long the tomatoes were soaked.
Put all the ingredients except the turnips and the second amount of sundried tomatoes, into a food processor and pulse until well mixed but not quite like a pate.
Peel the turnips and slice them very thin, preferably with a mandolin or the thin slice attachment on the food processor. Now, take one slice of turnip and put a small amount of the mushroom mixture in the middle and turn over so that it is like a half circle, holding the mixture inside. Place on a plate and repeat until all of the ‘ravioli’ are filled.
Next, in a small blender mix the last 4 ingredients until they are smooth, adding a little of the soak water if necessary. It should be the consistency of a thick salad dressing. Drizzle over the raviolis and serve. You may also put the raviolis into the dehydrator for an hour or two to warm them up. Enjoy!
‘Do not let what you cannot do interfere with what you can do.’