The inspiration for this raw plant-based dish comes from my love for the mighty ravioli and my mission of creating delicious nutrient-dense cuisine! Crimini mushrooms are the perfect shell for the Rawvioli. When sliced almost paper-thin, these mushrooms simply melt in your mouth! The truffled nut cheese filling pairs perfectly with the sage shallot cream sauce rounding out this decadent dish. This is my favorite raw food creation to date!
Fresh crimini mushrooms – 4, large
On the thinnest mandolin setting, slice the mushrooms, top-down, making very thin round cuts. Place aside.
Macadamia nuts – 1 cup
Water – 2 ounces
Lemon – 1/8 fruit, cut from peel
Nutritional yeast – 1 Tbsp.
Fresh garlic – tsp. size piece
Truffle salt – 3/4 tsp.
Blend in a high-power blender until consistent. Spoon the filling onto slices of the mushroom shell and then cap with another slice, constructing the Rawviolis.
Cashews – 1 cup
Water – 3/4 cup
Lemon – 1/4 fruit, cut away from peel
Garlic – 1 large clove
Shallot – 1 tsp. sized cut
Sage – 5 medium leaves
Sea Salt – 1 tsp.
Cayenne Pepper – 1/8 tsp.
In a high-power blender, blend until consistent and warm. Pour over Rawviolis.
Jordan Wolfe is the Healthy Eating & Green Mission Specialist at Whole Foods Market South Beach. He is an expert on the plant-strong green lifestyle, and he is a life-long vegetarian. His favorite part of his work is inspiring and educating others on healthy eating.