Rawviolis - Filling Help

[being]

Hello everyone

(I've been on extended computer vacation, but am binging on raw food recipe creation lately and today am trying the raviolis because I have a bunch of turnips, so thought I'd succumb to the internet's seductive call and pop in here for some help :D )


I have 2 ravioli cheese filling recipes. There is Alissa's which uses 1 cup each pine nuts, macs and walnuts plus assorted stuff. The other is that Pure Food and Wine recipe by Sarma which uses 3 cups cashews.

Now, I have pinenuts and walnuts, but not macs, just cashews. I was going to go ahead and sub the cashews, but began wondering if the taste would get too funky? There must be a reason Alissa chose macs not cashews. So then I thought I just use Sarma's all cashew filling, but I don't have enough cashews :rolleyes:

The reason I'm concerned is I am making these for an un-raw, even anti-raw, person and I really really want the taste to be the best ever!

Has anyone made Alissa's with cashews not macs?
Or do you have a suggestion or another cheesey-filling recipe that is delicious?!

Thanks in advance...

[Ama]

I personally don't like the taste of macadamia nuts and always substitute with cashews. I made the ravioli with Gus' pesto (from Alissa's book). OMG... so good!

[being]

I've never actually had decent macadamias, so I don't know if I like them or not - I've had the kind from the store that are mixed in roasted nut mixes, that's all.

So I ended up using about 1 cup cashews, soaked looooooooong time, and 1/2-2/3 cup pinenuts and a small handful of walnuts, along with extra parsley, garlic and some shredded turnip, italian spices, tamari and pepper.
IT IS SO DELICIOUS!

However the slicer thing I have is disco (from the early 70s) and I wasn't able to get very good or thin slices. If they were thin, then they were more like half slices of turnip... Frustrating. But I have some of these little devils dehydrating as we speak.

Next time I think I will set the turnip slices in some salt for awhile to soften them up, then rinse, drain, and they will be more pliable I hope.

...

There are far too many things to make and not enough time to make them in!

[Ama]

I don't have a proper slicing tool so I just cut my turnip so that I can use a vegetable peeler. Comes out nice and thin. I then coat the top and bottom of the turnip, (already stuffed with cheese) with the pesto or marinara sauce. I then put the plate on the stove for a while (stove and burners are NOT turned on). I have a very old stove that is always warm so if I put the plate on the burner, after about a 1/2 hour or an hour, the turnips soften up and they are so YUM!

[trinity082482]

I don't mind macs. I don't mind cashews too but I find both nuts too "filling" especially
cashews which leave me with a heavy feeling in my stomach and Macs are more buttery. But I'm not a big fan of either. I love almonds but I don't think they would be good alone in a ravioli lol :D
I personally love hummus and I would use a hummus paste inside it. Cause garlic and ravioli go excellent together.. for me anyway :p