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GreenChef Vanessa Sherwood | Manicotti

Posted By Vanessa Sherwood On October 29, 2011 @ 12:00 am In Full Recipe List,Recipes / Main Courses,Recipes / Raw | No Comments


with Macadamia Ricotta Filling and Cherry Tomato Marinara (raw)

If you don’t have a juice capable of homogenizing nuts, you could try using store bought raw Cashew-Macadamia nut butter. It has to be thick though, otherwise the ricotta mixture will be too runny and will leak out of the manicotti rolls.

I tend to use cherry or grape tomatoes in all of my recipes, except during heirloom tomato season. They taste the best and don’t have that mealy texture that most tomatoes have (even the organic ones) especially in winter.

Serves about 4

For the Macadamia Nut Ricotta:

2 Cups Macadamia Nuts Soaked for 1 to 2 hours

2 Teaspoons Mellow White Miso

4 Cloves Garlic Minced

1 Tablespoon Fresh Basil

1 Tablespoon Fresh Oregano

1 Tablespoon Onion Powder

1 Cup Shredded Spinach

1/2 Teaspoon Himalayan Crystal Salt

For this Recipe, you will need a juicer capable of homogenizing nuts, like a Green Star, to make the macadamia nut butter. You can use store bought raw macadamia nut butter if you can find it, as long as it’s not too runny.

Homogenize the Macadamia Nuts. Measure out 1 cup of the resulting nut butter and place it in a food processor along with the water, miso, garlic, basil, oregano, onion powder, and salt. Process until smooth. Transfer the ‘ricotta’ mixture to a bowl and stir in the spinach.

Using a mandoline, slice the zucchini into paper-thin strips about 6 inches long. Take 3 strips of the zucchini and overlap them making a wider sheet to work with. It should be approx. 3×6 inches. Make as many as you can until you use up the zucchini. Spoon 2-3 tablespoons of the ricotta mixture onto the zucchini slices and roll them up.

For the Cherry Tomato Marinara:

2 1/2 Cups Halved Cherry Tomatoes

1/2 Cup Sun Dried Tomatoes, Soaked

2 Tablespoons Olive Oil

1 Clove Garlic Minced

2 Teaspoons Dried Oregano

2 Teaspoons Dried Basil

2 Teaspoons Agave Syrup

1 Teaspoon Himalayan Crystal Salt

2 to 3 Large Zucchini

To make the Marinara, place all of the ingredients into a food processor and process until smooth.

To serve: Spread some marinara sauce on a plate and top with 2 of the manicottis.

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