Freshtopia.net - Tomatillo Rawvioli

14:26 | Oscar Grimm | Jun 29th, 2007 11:49am |

We’re back in the kitchen, turning up the heat on raw foods with South of the Border Tomatillo Rawvioli! I wanted to do a dish that showcased the delightful flavor of tomatillos, the husky green cousin of the tomato. The resulting creation is a lively celebration of Mexican-inspired flavor, beauty and nutrition that’s the perfect antidote to the summertime dinner blahs! Why sift through yet another boring pile of the same old greens, or clog your arteries with yet another helping of mayo-drenched macaroni salad, when you could be enjoying a satisfying plate of fresh tomatillo sauce with light cucumber rawvioli filled with rich, spicy cashew filling?

This is a rhetorical question.

The zappy flavor of the tomatillo is happily married to the smooth creamy richness of avocado, and the whole affair is well-grounded with the earthy taste of cumin. I love this stuff; it tastes so great I can barely remember that it’s healthy, raw and vegan! It tastes so great, I can barely remember what I’m doing….

Tomatillo Rawvioli
Makes 3 large, or four small servings

Zesty Tomatillo Sauce:
1 1/2 C tomatillos, chopped
1/2 a large avocado
1/4C sweet white onion, chopped
1/4C cilantro leaves
1 clove garlic
1/2 a large jalapeno
1t cumin
1t agave syrup
1t stoneground mustard
Sea salt to taste
Optional 1T olive oil or water to thin

Kickin’ Cashew Ricotta:
1C raw cashews, soaked 1hr. and drained
1 clove garlic
Juice of 1 lemon
1T nutritional yeast
2t cumin
1t chili powder
Sea salt and fresh black pepper to taste

1 medium English cucumber for the wrappers

Blend all the tomatillo sauce ingredients in a food processor or blender until smooth, adding additional water or olive oil if necessary. Set aside and blend all cashew ricotta ingredients in food processor until creamy and fluffy. Cut the cucumber into 24-28 round, thin slices with a vegetable peeler or mandoline. Scoop about 2t of the filling onto each slice and fold in half. Serve with the tomatillo sauce, and garnish with minced jalapeno or additional cilantro.

Delicioso!

Tags: raw foods, Tomatillo Rawvioli, tomatillos, tomato

This entry was posted on Friday, June 29th, 2007 at 11:49 am and is filed under PodTech, Clean Tech, Freshtopia. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Post to your WordPress.com blog »