Tuesday, July 24, 2012

Macadamia Manicotti Marinara

Welcome to the world of gourmet raw foods! This raw, vegan, gluten-free manicotti is an excellent way to introduce your carnivorous friends to raw foods.

Last weekend we had a Culinary Class for 16 people at the Hallelujah Acres Lifestyle Center in Plant City, Florida. This is one of the dishes we demonstrated. While watching us prepare the manicotti the guests were not sure what to expect. How could zucchini filled with nuts and spinach possibly taste good?

When it was time to sample this culinary creation our guests' faces lit up and they were in awe at how flavorful it was.

There are two different ways that we serve this dish. You will see our favorite way in the photos below. Method #1: We like this method just because it takes less time and still makes a beautiful presentation. To accomplish this, simply slice your zucchini with a mandoline. Then put a spoonful of the mixture on half of the length of the zucchini and fold it over.

Method #2: This method looks more like traditional manicotti. Slice the zucchini with a mandoline. Take three strips and overlap them making a wider sheet to work with. It should be approximately 3" x 6”.  Spoon 2 – 3 tablespoons of the mixture onto the zucchini slices and roll them up.

Macadamia Manicotti Marinara - {Back to Eden Health Ministry}

Macadamia Manicotti Marinara

By Wholly Alive

2  cups pre-soaked macadamia nuts
2 tsp mellow white miso
4 cloves garlic, minced
4 – 5 medium zucchini
1 Tbsp fresh basil
1 Tbsp fresh oregano
1 Tbsp onion powder
1 cup shredded spinach
½ tsp sea salt

Put nuts through the Green Star or Champion Juicer (it’s always helpful to grind them first in a blender or processor). Measure out one cup of the resulting nut butter and place it in a food processor with the miso, garlic, basil, oregano, onion powder and salt. Process until smooth. Transfer mixture to a bowl and stir in the spinach.

Using 4 – 5 medium zucchini and a mandolin, slice the zucchini into paper-thin strips about 6” long. Take three strips and overlap them making a wider sheet to work with. It should be approximately 3 x 6”. Make as many as you can until you use up the zucchini. Spoon 2 – 3 tablespoons of the ricotta onto the zucchini slices and roll them up. Use marinara sauce recipe and pour over “manicotti.”

Marinara Sauce

3 - 4 large tomatoes, peeled
1 - 2 cloves garlic, minced (or to taste)
2 green onions, chopped
4 - 5 softened dates i.e. Medjool
3 Tbsp cold pressed virgin olive oil
1 tsp sun-dried sea salt
1 - 2 tsp fresh squeezed lemon juice
¼ cup fresh parsley

Process tomatoes in a VitaMix (or blender) for a few seconds. Add remaining ingredients and continue to blend until the sauce is thick and chunky. Serve over prepared Macadamia Manicotti Marinara.

Can be served warmed, but be careful so as to keep enzymes alive.

Brazil Nut Parmesan Cheese

1 cup Brazil nuts
1 tsp garlic, chopped
½ tsp sea salt

In a bowl of a food processor with the “S” blade, process until fluffy. To be sprinkled over top of Macadamia Manicotti Marinara.

Macadamia Manicotti Marinara - {Back to Eden Health Ministry}

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