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Golden and Green Cannelloni | Recipe by GreenChef Matthew Kenney

Posted By Matthew Kenney On July 17, 2012 @ 2:00 pm In Full Recipe List,Recipes / Main Courses,Recipes / Raw | 5 Comments

Golden and Green Cannelloni with Sun-Dried Tomato–Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta” (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

The first raw food dish (or at least, the first successful raw food dish) that I ever created was a green zebra tomato lasagna that I designed for my first raw food menu. There was never a single evening that it wasn’t the best-selling dish on the menu, which lies in the fact that it offers familiar flavors in a unique form. Raw food can often be intimidating, especially for those who have never tried it, and the components of this dish resemble a welcoming gesture—tomato sauce, pesto, ricotta, tomatoes. They work together, we’ve all tried them, and the dish is full flavored.

Serves 4 to 6 people

For the Cannelloni:

 

1 Golden Zucchini

2 Green Zucchini

Olive Oil

Salt

2 Green Zebra Tomatoes, Sliced

For the Ricotta:

 

2 Cups pine nuts, soaked 1–2 hours

2 Tablespoons Nutritional yeast

1/4 cup fresh lemon juice

2 Tablespoons black truffle oil

1/4 Cup water

1/2 Teaspoon salt

2 Tablespoons chopped fresh thyme

2 Tablespoons chopped scallions

For the Pesto:

 

1/2 cup packed fresh basil leaves

1/2 cup packed fresh mint leaves

1/4 cup pistachios

1/3 cup olive oil

1/2 teaspoon salt

Pinch black pepper

For the Marinara:

 

1 1/2 cups sun-dried tomatoes, soaked 1 hour

1/2 Roma tomato, roughly chopped

1/4 shallot, chopped

1 tablespoon lemon juice

1/4 cup olive oil

2 teaspoons agave

1 1/2 teaspoons salt

1/4 cup ginger juice

Pinch dried chili pepper flakes

 

To Assemble

    Cannelloni Using a mandoline, cut the zucchini lengthwise into very thin slices. Brush slices with olive oil and sprinkle with a little salt.

    “Ricotta” Pulse nuts in a food processor to break up. Add yeast, lemon juice, oil, and water; blend until smooth. Add salt, thyme, and scallions; pulse until well combined. Store in the refrigerator and bring back to room temperature before serving.

    Pesto Place all ingredients in food processor and process until chunky. Store in the refrigerator; bring back to room temperature before serving.

    Marinara Squeeze water from sun-dried tomatoes and place all ingredients in food processor. Process until smooth. Store in refrigerator; bring back to room temperature before serving.

Final Assembly:

Overlap 2 green zucchini slices flat on a work surface, with the ends facing you. Place 2 tablespoons “ricotta” close to the near end; top with 2 tablespoons marinara sauce, 1 tablespoon pesto, and green zebra tomatoes. Roll carefully 3 times, forming a rectangle, and place on the plate. Form gently with hands to shape it. Repeat the same steps with the golden zucchini. Place two green cannelloni and one yellow on each plate. Drizzle with olive oil and garnish with basil or lavender.

 


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