OmYogaMagazineFebruary2019

Ingredients

• 330g (3 cups) ‘00’ pasta flour


• 1 tsp sea salt flakes


• 2 tbsp activated charcoal


• 240ml (1 cup) warm water, plus extra


• 3 tbsp dairy-free butter


• 1 large sweet potato, peeled and cubed


• 1 clove garlic, peeled and sliced


• 1 tbsp fresh thyme, leaves only,
  plus extra to serve


• 1 tsp bouillon powder


• Sea salt and black pepper, to taste

Ingredients

• 1 medium sweet potato, peeled
  and roughly chopped


• 1 small red onion, peeled and
  roughly chopped


• 35g (½ cup) kale, tightly packed


• 3 large mushrooms, roughly chopped


• 1 mild green chilli,
  roughly chopped


• 2 tbsp flax seeds


• 2 tbsp chia seeds


• 1 tbsp smoked paprika


• 2 tsp dried thyme


• 1 clove garlic, peeled


• 1 tsp sea salt flakes

Serves 6

Serves 4

Method

1. Mix together the flour, salt and charcoal
   in a large bowl and stir in the water.
   Bring the mixture together with your
   hands and knead briefly for a few
   minutes. Cover with a tea towel and
   leave to rest at room temperature for
   15 minutes.


2. Melt 1 tablespoon of the dairy-free
   butter in a pan and add the sweet
   potato cubes, thyme and the garlic.
   Season well and fry for 5 minutes, or
   until beginning to soften.


3. Add the bouillon to the pan and add
   water to just cover. Bring to a simmer
   and cook for 15 minutes, or until
   completely tender.


4. Drain the sweet potatoes and add 1
   tablespoon dairy-free butter and some
   black pepper. Mash until very smooth.


5. Using a pasta machine or rolling pin,
   roll out dough as thinly as possible
   and cut into 2 long strips. Place small
   spoonfuls of sweet potato at even
   intervals on one of the strips and place
   the other on top. Seal each ravioli well
   with your fingers and cut to shape.


6. Bring a large pan of salted water to a
   rolling boil and gently add the ravioli.
   Simmer for 3 minutes before removing
   with a slotted spoon.


7. Toss with the remaining tablespoon
   dairy-free butter and season with salt
   and pepper to taste. Add a little extra
   fresh thyme. Serve immediately.

Method

1. Combine all the ingredients in

a food processor and pulse until

finely chopped.

2. Using wet hands, shape the mixture

into 4 equal patties and place them

on a dehydrator rack.

3. Dehydrate for 5-7 hours, or until firm.

Sweet Potato

Black Ravioli

om living

NF

NF

This simple pasta dish is not only

striking, but delicious, too.

These hearty burgers are super healthy and very satisfying. Serve in chard

or other leafy greens, with sliced tomatoes, onions, pickles and a dollop of

cashew mayo.

GF

Sweet Potato and Kale

Dehydrator Burgers

NUTRITION CODES:

Soya Free

Nut Free Freezable Raw

SF OFOil Free

NF

GFGluten Free

SFOF