This recipe is from This Rawsome Vegan Cookbook: A Balance of Raw and Lightly-Cooked, Gluten-Free Plant-Based Meals for Healthy Living ($20), by Emily von Euw.
- 1 cup (170 g) almonds, soaked for 8 hours
- 2 tbsp (30 ml) fresh lemon juice
- ⅛ tsp Himalayan salt
- 2 peeled garlic cloves
- 2 to 3 tsp (2 to 3 g) fresh thyme leaves (or more, as desired)
- 1 peeled beet
- 3 tbsp (8 g) chopped basil leaves
- 1 tsp fresh thyme leaves
- To make the pâté: blend everything together until smooth and thick. Adjust according to taste, adding more salt or thyme or whatever you desire. Scoop onto a cheesecloth (or parchment paper) and roll up into a cylinder shape. I like to add extra thyme leaves here to coat the outside of the pâté; it just looks pretty. Put in the fridge overnight, or if you REALLY want ravioli, for at least a couple hours.
- Slice the beet as thin as possible on a mandolin slicer. Scoop 1 teaspoon or so of the pâté onto half of a beet slice and fold the other half over the pâté. It will hold itself in place. Taste this one and see if you want more or less pâté and assemble the rest of the raviolis accordingly. You should have leftover pâté, unless you want to make a ton of raviolis (by all means, go for it). Sprinkle with basil and thyme and enjoy!