Mark Reinfeld – Vegan Fusion

1 tablespoon olive oil, optional

1 tablespoon nutritional yeast

1 tablespoon finely chopped basil

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon sea salt, to taste

1/8 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes

Raw Sun-dried Tomato Sauce

Makes 1 cup Sauce

3 sun dried tomatoes soaked in 1/4 cup hot water

1 tomato (1 cup) 1/2-inch chop

2 teaspoons olive oil

2 teaspoons freshly squeezed lemon juice

1 teaspoon balsamic vinegar

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon sea salt

A pinch of ground black pepper

1. Soak the cashews and pine nuts in approximately 2 cups of water for 10 minutes. Soak the sun dried tomatoes in 1/4 cup hot water for 5 minutes.

2. Meanwhile, slice each zucchini into approximately 18, 1/16th of an inch thin rounds using either a mandoline or a sharp knife. Set aside.

3. Prepare the sauce by placing all of the ingredients, including the sun dried tomatoes and soak water in a blender and blending until creamy.

4. Prepare the Notta Ricotta. Drain and rinse the soaked nuts well. Transfer to a food processor or strong blender with the remaining ingredients and process until smooth. If you are using a blender, you many need to add additional water.

5. Create the ravioli by placing a small amount of Notta Riccotta in the center of a zucchini slice. Top with an additional zucchini slice and seal the edges. Repeat with the remaining zucchini. To serve, drizzle with sauce and garnish with basil and diced olives.