Gluten Free, Vegan Ravioli: Part 1

During the week, I am fully raw and do not eat any cooked food. On the weekends is usually when I have things that are cooked, along with all the nuts and seeds I care for. However, as time goes on, I have found that my craving for cooked food has lessened, to the point where after one meal of cooked food, all I want is to go back to my raw foods. It is weird, I know. Anyways, on the occasions that I do eat cooked food, I stay gluten free. Every year on Christmas Eve my family has people over, and my mom makes her homemade ravioli. This year I didn't want to miss out, so I have made some gluten free ravioli, that is vegan, to enjoy. This is only part one, since obviously the cooking and sauce will come at a later date, but I will try to get the recipe up before Christmas eve, however there will be no pictures until I actually make it. SORRY!

Anyways, to make about 25 medium sized ravioli you will need...

1 1/2 cups of corn flour (not bleached!!!) -- you can find this at Bulkbarn and most grocery stores
Soy milk (about 1 cup)
1/2 can of red kidney beans
1 tbsp dried parsley
1 tbsp oregano
1 tbsp garlic powder
1/2 tbsp black paper
1/2 a small onion
2 tbsp lemon juice
1tbsp agave or maple syrup

First, put your flour into a bowl and begin to add the soy milk at intervals of about 2 tbsp. Keep adding it as you mix until the flour begins to stick, but not too wet so that it is literally sticky , and can hold itself together. Then with your hands begin to work the dough on a floured surface- floured with cornflour- for about 2-3minutes. Then, separate your dough into 3 separate, even, balls, about 2 inches in diameter. Wrap them in cellophane and stick them in the fridge for 30 minutes.

Next, take the kidney beans and put them into a bowl. Using a masher, or a fork, but it will take longer, mash them up. Add in the spices, lemon juice, and agave/maple syrup. Chop up your onion into tiny cubes and add it to the beans. Give it a good mix and set it aside.

On your counter, put a layer of cellophane down. Take one of the balls of dough out of the fridge and place it on that layer. Then, grab another layer of cellophane and layer it on top, so the dough is in between. Roll out the dough so it makes a long thick strip. Try not to make it to thin, otherwise it will fall apart, since cornflour is very fragile, as you will be able to tell when you work it. Anyways, when you are satisfied with the strip, remove, carefully, the top layer of the cellophane. Then, take some of the kidney bean mixture and put little balls of it about 2 cm apart on the dough. Take the bottom layer of the cellophane and use it to flip the dough so it folds over the bean balls. Push it down so that the two dough layers stick, and you can even begin to push the dough down around the bean balls. Carefully remove the cellophane layer and place it back onto the counter.

      
Finish folding and pressing the layers together and then using a knife cut out the ravioli, leaving the extras behind. Try to make 8 with each set of dough. Place all of the ravioli on a tray on top of a non-stick sheet and freeze them overnight. Then place them in a bag and keep them there until you cook them.

Be awaiting for part 2!!
Julia