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| Manicotti with Macadamia Ricotta Filling and Cherry Tomato Marinara |
| DOWNLOAD RECIPE |
| You can homogenize your own nuts for this recipe, but try a thick, raw Cashew-Macadamia Nut butter. Recipe is from www.gliving/greenchefs.com by Vanessa Sherwood. Serves about 4. |
- 2 cups raw Cashew-Macadamia nut butter, thick
- 2 tsp. Mellow White Miso
- 5 cloves garlic, minced
- 1 tbsp. fresh basil
- 1 tbsp. fresh oregano
- 1 tbsp. onion powder
- 1 cup spinach, shredded
- 1 1/2 tsp. Himalayan Crystal salt
- 2 1/2 cups Cherry tomatoes, halved
- 1/2 cup Sun Dried tomatoes, soaked
- 2 tbsp. olive oil
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 2 tsp. Agave syrup
- 2 - 3 large zucchini
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- Place nut butter in food processor with miso, 4 cloves garlic, fresh
basil and oregano, onion powder, and 1/2 tsp. salt. Process until
smooth. Transfer to a bowl and add spinach and stir.
- Slice zucchini into paper thin strips about 6 inches long. Take 3
strips zucchini and overlap them, making a wider sheet to work with. It
should be about 3X6 inches. Make as many as you can until you use up
the zucchini. Spoon 2-3 tbsp. of ricotta mixture onto zucchini slices
and roll them up.
- Make marinara by placing tomatoes, olive oil, 1 clove garlic, dried
oregano and basil, agave, and 1tsp. salt onto food processor and
process until smooth.
- Spread marinara sauce on plate and top with 2 manicottis.
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