Raw Spinach Manicotti
2014-08-17 17:39:11
For the Noodles
- 2-3 zucchini
For the Spinach Cheese Filling
- 2 cups of Cashews
- ½ C-1 C water
- ½ cup lemon juice
- 2 t. garlic
- 1 teaspoon salt
- 8 cups spinach
- ½ cup parsley
- 1½ tablespoons Italian Seasoning
For the Herby Tomato Sauce
- 3 cups of sundried tomatoes
- 1 cup water
- 1 medium tomato, chopped
- ¼ cup olive oil
- 2 t. garlic
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 teaspoons rosemary
- 2 teaspoons thyme
For the Noodles
- 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
- 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.
- Blend all ingredients for tomato sauce in food processor until smooth.
To assemble
- Arrange 4 zucchini noodles horizontally on a cutting board, slightly overlapping one over the next by about ½”.
- Place ¼ cup cheese filling in the center and spread so that it covers the front to the back and about 1” in width.
- Roll the zucchini from left to right to create a filled manicotti.
Adjust2Wellness http://adjust2wellness.com/