Watermelon radishes are so flavorful, and are great to eat raw and cooked. For this recipe, I used Watermelon radishes to create an essentially raw-vegan version of ravioli. This dish is decadent, yet simple, beautiful, and delicious! You can eat it raw or cooked. Here’s the recipe:
Ingredients:
- 3-4 Watermelon radishes
- 1.5-2 oz fresh dark leafy greens
- 1 cup Lupini beans (butter beans are a good substitution)
- 1/2 cup or more shredded vegan “Mozzarella” style non-dairy cheese
- 2 T vegan mayonnaise
- water (as needed)
- fresh sprouts or micro greens for garnish
Directions:
Preparing the ravioli stuffing.
Combine Lupini beans, fresh dark leafy greens, vegan mayonnaise (I recommend Follow Your Heart Vegenaise), and the vegan shredded non-dairy Mozzarella into a food processor, or high-speed blender, like a Vitamix. Process and blend the ingredients till well combine, adding water as needed for consistency. Be sure not to make the mixture to liquid, or leave to dry. Place in a small mixing bowl and set aside.
As a side note, non-dairy cheeses have come a long way, both in texture, flavor, and melting ability. However, there are certain brands that truly stand out in this category. Besides Daiya, I highly recommend Parmela Creamery. It’s become one of my all time favorite vegan cheeses to use. Minimal ingredients, yet perfect for melting, and great tasting!
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Preparing the radishes for filling.
Wash the radishes well, and pat dry. Remove any tails or roots. Using a mandolin, or paring knife, to slice the radishes, make clean, thin slices, the shape of big flat circles. Use up as much of the radish to create 2 slices per ravioli, as close to the same size as possible.
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Filling the raviolis.
Take a large dollop of the filling and place on one radish slice. Place another radish slice on top. Set the filled ravioli aside. Continue to do this until all the radish slices are gone. If you have leftover filling, you can use this for a sauce over-top of the raviolis, or serve it as a dip. It’s great on its own!
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Cooking and plating the raviolis.
Heat up a pan, and melt some vegan butter. I recommend using Miyoko’s European Style, Cultured Vegan Butter. It has great flavor, and melts well. Place the raviolis in the melted butter, and cook for about a minute or two, until the radish slice facing up looks tender. Carefully flip the raviolis over, and repeat the same process. Remove from the heat, and place on plates to serve. Garnish with fresh micro greens, or leftover filling, or leave as is. Ready to serve and eat. This dish is over-the-top delicious!!!
Note: If you choose to eat the raviolis raw, you can plate the raviolis to serve.
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I hope you take an opportunity to try this recipe. It’s actually a lot simpler than it appears, and just an amazing dish! Enjoy! Till next time…
Peace! 🙂
Debbie
Vega-Riffic Recipes 