Raw Manicotti
Makes about 10 rolls, enough for 2 people
Cashew Ricotta:
1/2 cup raw cashews
3 tablespoons lemon juice
2 tablespoons evoo
1 kosher salt
3 teaspoons nutritional yeast flakes (healthfood store)
2 garlic cloves, minced or pressed
1 pound extra firm tofu, cubed
Purée all ingredients EXCEPT tofu, until smooth, then add in tofu and purée again until smooth and the consistency of cream cheese. This is double the amount you will need.
Raw Marinara
1 pound heirloom tomato (or the ripest you can find), halved with most of the seeds scooped out, then roughly chopped
3 sundried tomatoes (not in oil), rehydrated in boiling water
1/2 cup fresh basil leaves
2 tablespoons evoo
1 teaspoon salt
1 garlic cloves
1 green onion, roughly chopped
Purée everything together
Manicotti
1 large zucchini
2 handfuls of baby spinach, ashed well and chopped well
Use a mandolin to sheer off 1mm ribbons, they need to be very thin in order to wrap without breaking.
Lay a zucchini ribbon out, sprinkle very lightly with kosher salt, then place a tablespoon of cashew ricotta at the widest end of the ribbon, and place some chopped spinach next to it. Wrap the ribbon up and place seam side down on a plate, with a ladle full of marinara beneath.
