This dish is amazing! We've served it to KDcat's friends before and they gobble it right up!
1 fat turnip, thinly sliced on a mandolin
juice of 1/3 lemon
Marinade turnip slices in olive oil, salt, and lemon juice until very pliable.
1 cup total nuts (almonds and cashews, mixed)
1/2 cup soaked sunflower seeds
1 lemon, peeled
2-4 cloves garlic
1 Tablespoon nama shoyu
Blend filling in food processor, until smooth. Then add the following ingredients:
2 Tablespoons finely chopped parsley
2 Tablespoons finely chopped basil
Salt to taste
Take the filling and place a small dollop of it inside a piece of "pasta" and fold the pasta over to form a rawvioli! Keep doing this until either the turnip or filling is all gone. Serve this as is, or top with pesto or marinara sauce.
Enjoy!! I'm hungry for it now that I've typed of the recipe. Yum!!!
Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.
On October 24, 2008, wrote:
Those look more like pierogies now that I see this picture, again. If you use two slices of turnip with the filling between them, you'll have more of a rawvioli shape. ;-)
Also, for the filling we rarely mix together all of these ingredients anymore. It's become much more simple in our home. The filling now consists of:
1 cup nuts (cashews, macadamia)
1 sweet red or yellow pepper
1 spicy pepper, seeds removed
Lemon to taste
Salt to taste (Jim prefers Nama Shoyu)
Garlic to taste
Really, just experiment and keep tasting until it tastes divine to you!
Lots of love to all of you!
On October 25, 2008, wrote:
mmm...they do look like pierogies. They just look soooo delicious. Thanks for posting this and for your video on turnips.
On October 26, 2008, wrote:
Sometimes when we make nut dip there is some left over. Whenever we make pierogies or rawviolis, using the same nut dip, we somehow finish it all!
On May 29, 2009, wrote:
Some good points raised in that post. Will be back to check for more.