It is the time of the year when big luscious tomatoes are available at the store, from your farmers market or, if you are really lucky, right in your own garden. These tomatoes make fabulous raw ravioli noodles. Smaller roma tomatoes work too. You can also use other veggies sliced very thin for ravioli noodles. Try beets, or turnips, or parsnips.
This can be a very quick dinner if you already have a seed or nut cheese or pesto or even better both in the refrigerator.
- 1 or 2 large tomatoes or 3-4 small tomatoes
- 1/2 cup seed or nut cheese (here is my recipe)
- 1/2 cup raw vegan pesto (here is my recipe)
- 2 TBL balsamic vinegar
- 1-2 TBL olive oil
- salt and pepper
- 2 cups salad greens of your choice
Slice your tomatoes as thin as you can.
For each serving lay 3/4 to 1 cup of greens on a plate. Place 2-5 tomato slices on top of the greens.
Spread some of the cheese on the tomato slices. Then do the same with the pesto.
Cover each ravioli with another tomato slice. Sprinkle salt and pepper over the ravioli and the greens.
Carefully dribble the balsamic vinegar and the oil over the entire dish.