Traditional manicotti for holidays does not have to be lost if eating raw! Try this delicious vegan and raw verison with no greasy pots to clean up.
Ingredients:
‘NOODLES’
- 1 Zucchini or small eggplant sliced thinly
‘CHEESE’ FILLING
- 2 cups Spinach or Broccoli, chopped
- ¼ cup Carrots, chopped
- ¼ cup Nuts (pine, cashew or walnut)
- ¼ cup Seeds (sunflower or pumpkin)
- ½ Lemon, juiced
- 1 teaspoon each Nutmeg, Sage, Cumin
SAUCE
- 2 Tomatoes
- 8 Sundried Tomatoes
- ½ Lemon squeezed
- 2 tablespoons Olive Oil
- 1 tablespoon Agave Nectar
- 1 clove Garlic
- 1 teaspoon each Basil, Oregano, Celtic Sea Salt
Steps/Methods:
For Noodles: Slice the zucchini into long thin slices. Let the noodles ‘rest’ in a bowl of salted water to soften for 20 minutes. Pat dry.
For Filling: Pulse the veggies until fine. Transfer into a large mixing bowl. Next, process until semi-smooth the rest of the ingredients, then add to the veggie mixture and combine.
For Sauce: Blend sauce ingredients until chunky.
To assemble the manicotti:
Take your softened zucchini slices and place 4 on a plate side by side, slightly overlapping. Place a couple tablespoons of ‘cheese’ filling along the end of the zucchini slices that are closest to you and carefully roll up creating a tube. Repeat with the rest of the slices. Pour some tomato sauce on top and garnish with pine nuts, a sprinkle of oregano and a sprig of basil.
Bon Appetito!
Additional Tips:
‘NOODLES’
- 1 Zucchini or small eggplant sliced thinly
‘CHEESE’ FILLING
- 2 cups Spinach or Broccoli, chopped
- ¼ cup Carrots, chopped
- ¼ cup Nuts (pine, cashew or walnut)
- ¼ cup Seeds (sunflower or pumpkin)
- ½ Lemon, juiced
- 1 teaspoon each Nutmeg, Sage, Cumin
SAUCE
- 2 Tomatoes
- 8 Sundried Tomatoes
- ½ Lemon squeezed
- 2 tablespoons Olive Oil
- 1 tablespoon Agave Nectar
- 1 clove Garlic
- 1 teaspoon each Basil, Oregano, Celtic Sea Salt
