Radish Rawvioli Sandwiches and Salad with X-Thick Marinara

Extra Thick Marinara*:
1/2 cup sun dried tomatoes
1 clove fresh garlic
1 Tbsp braggs
1/2 teaspoon onion powder or fresh
2 Tbsp olive oil
1 Tbsp raw agave nectar
juice of one lemon
1 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.
*For a lighter, thinner sauce, add 1 pureed fresh tomato.

Herbed Cheeze:
1/2 cup raw almond butter
1 Tbsp onion powder or fresh
1/2 lemon juice
2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."

daikon radish, thinly sliced
lettuce leaves, your choice

Spread cheeze on one slice of radish. Top with another. Repeat until cheeze is gone.

Serve sandwiches over lettuce leaves topped with marinara.

Fresh Radish Dip in Lettuce Boats

3-4 raw radishes
1-2 garlic cloves
1/2 cup cashew butter (or macadamia)
1/2 teaspoon salt

Finely chop radishes and garlic cloves in food processor. Add cashew butter and salt and mix until combined. Scoop in to lettuce boat. Top with desired optional ingredients.

Optional:
sliced tomato
lettuce leaves
grated carrot
sprouts
minced red onion

This could be served as a veggie dip, or as a dressing (add a little water to thin.) You could add a little nutritional yeast to the radish dip for a cheesier flavor.
I would love to eat this as a sandwich between two slices of raw onion bread, arugula lettuce leaves, brandywine tomato slice, grated carrot and sprouts. Yum!