Raw Spinach Manicotti
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For the Noodles
  1. 2-3 zucchini
For the Spinach Cheese Filling
  1. 2 cups of Cashews
  2. ½ C-1 C water
  3. ½ cup lemon juice
  4. 2 t. garlic
  5. 1 teaspoon salt
  6. 8 cups spinach
  7. ½ cup parsley
  8. 1½ tablespoons Italian Seasoning
For the Herby Tomato Sauce
  1. 3 cups of sundried tomatoes
  2. 1 cup water
  3. 1 medium tomato, chopped
  4. ¼ cup olive oil
  5. 2 t. garlic
  6. 1 tablespoon oregano
  7. 1 tablespoon basil
  8. 2 teaspoons rosemary
  9. 2 teaspoons thyme
For the Noodles
  1. Cut off both ends of each zucchini. Using a mandolin slice the zucchini the long way so that you have long, wide noodles, if a mandolin is not available, use a knife, cutting as thinly as possible.
For the Spinach Cheese Filling
  1. In a high-speed blender, combine cashews, water, lemon, garlic and seasoning, blend until smooth then scrape into a large bowl.In a food processor process the spinach and parsley in batches until chopped but not puréed. Alternately, chop finely by hand. Pour into the bowl with the cheese and blend together.
  2. Blend all ingredients for tomato sauce in food processor until smooth.
To assemble
  1. Arrange 4 zucchini noodles horizontally on a cutting board, slightly overlapping one over the next by about ½”.
  2. Place ¼ cup cheese filling in the center and spread so that it covers the front to the back and about 1” in width.
  3. Roll the zucchini from left to right to create a filled manicotti.
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