Saturday, February 1, 2014

Raw Zucchini Manicotti

We have used the best parts of the living lasagna recipe to make manicotti from . This is much easier and still flavorful.
The next time we make this we might add a layer of spinach on top of the sauce and cheeze. 
After assembling we dehydrated at 110 for several hours to blend the flavors and heat it.

Herb Ricotta Cheeze
1 cup raw cashews
1/2 cup mac nuts
2 tbs. pine nuts
1/2 tsp. Celtic sea salt
2 tbs. lemon juice
1 tsp. fresh basil, thyme, oregano, parsley, etc..
1 cup filtered water, more or less depending on desired consistency 
How to: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.

Tomato Sauce
2 cups sun dried tomatoes soaked for 6 hrs.
7 roma tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
3 pitted dates
How to: Blend everything together till smooth. Set aside.

Noodle sheets and toothpicks
4 zucchini sliced with a julienne peeler 

To assemble: overlap two sliced zucchini noodles. dab the tomato sauce along the center of the noodles. dab the cheeze in a similar way. Roll and place on a dehydrator tray lined with a sheet. Dab the sauce on top. Dehydrate until warm at 110. Dehydrate more sauce for serving.
The leftover sauce can also be frozen for later use.
as they go into the dehydrator

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