Mark Reinfeld – Vegan Fusion

2 teaspoons sea salt

1/2 teaspoon ground black pepper

2 tablespoons tomato paste

3 tablespoons finely chopped fresh basil

3 tablespoons finely chopped flat-leaf parsley

1 tablespoon roughly chopped fresh oregano

2 teaspoons fresh thyme

2 teaspoons fresh minced rosemary, optional

2 teaspoons agave nectar, or sweetener of choice

1 1/2 tablespoons balsamic vinegar

1 1/2 teaspoons minced sage, optional

1/4 teaspoon crushed red pepper flakes

1. Preheat the oven to 450°F. Place the olive oil, wine, tomatoes, onion, garlic, fennel, if using, 1 teaspoon sea salt, and ground black pepper in a large casserole dish and stir well. Place in the oven and roast for 15 minutes.

2. Place the contents of the casserole dish in a blender, blend until smooth, and transfer to a large pot over medium high heat.

3. Add the remaining ingredients, including the remaining salt, and cook for 5 minutes, stirring frequently.

Raw Ravioli with Sun Dried Tomato Sauce

Here is an out-of-the-box version of the Italian staple.  Using thinly sliced zucchini, beets, turnips, or watermelon radish as the ‘pasta’, and a raw cheese filling of cashews and pine nuts, a magical dish is born. Serve as an appetizer before you feast on Tempeh Neatballs.

Makes 18 ravioli with filling and sauce left over

See Also

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2 medium zucchini

Chiffonade basil or finely chopped flat-leaf parsley

Diced black or kalamata olives

Notta Ricotta Filling

3/4 cups raw cashews or macadamia nuts

1/4 cup pinenuts

3 tablespoons water

1 tablespoon freshly squeezed lemon juice