Lemon and dill cashew ricotta cheese rolled in zucchini with basil pesto and red pepper marinara sauce. Served on a bed of arugula greens, black olives and cherry tomatoes topped with cashew Parmesan cheese. Multiple flavours blended beautifully together to create a fresh and nutrient packed dish that has ample amounts of protein & good fats and a taste that your taste buds will never forget. To enjoy in the winter, summer or anytime you like.
Pure Health Raw Lemon Dill Cashew Ricotta Cheese
This is a perfect blend with the lemon and dill.
2 cups cashew soaked overnight or 2 hours
1/2 tsp sea salt
1/4 cup lemon juice
4 tbsp nutritional yeast
1/4 cup lightly packed dill
Place all ingredients in blender and pulse until whipped texture. Place on thin slices of zucchini and roll.
Makes 1 3/4 cups. Stays good in fridge for about 5 days.
Raw Basil Pesto
1 or 2 cloves of garlic
1/ 4 – 1/2 cup extra virgin oil
salt and pepper to taste
1 tbsp. lemon juice
4 tbsp nutritional yeast
Put all ingredients in blender. Add half the olive oil and the rest once you have started to pulse mixture. You can add a bit more oil if you like use fresh and dab a bit on the zucchini rolls and add a tablespoon just under rolls and to the side. ( For every two rolls use 1 tbsp. pesto)
Can store in glass container till use.
Raw Vegan Cashew Parmesan
Here is my Cashew Parmesan. It’s so easy to make and taste so delicious. The “nutritional yeast” used to make raw parmesan is a deactivated form of yeast, high in B12, it’s a complete protein, contains the B vitamins, no sugar or gluten and contains iron. Stays good in fridge for about a month.
1 cup cashews
1/4 cup nutritional yeast
1/2 tsp Himalayan pink salt
1/4 tsp garlic powder
Add all ingredients into a food processor using the small blade. Pulse to a fine texture but don,t over do it as it may start turning into a butter.
Raw Red Pepper Marinara
RAW RED PEPPER MARINARA: I always have a batch of marinara in the freezer. So fresh tasting and delicious. This recipe will blend together with all the other flavours in the manicotti.
1 lg red bell pepper
3/4 cup roma tomatoes
1/4 cup sundried tomatoes
1/4 cup fresh basil
good sprinkle of dried oregano to taste
2 pitted dates
whatever other spices you may like to add
Chop up pepper, tomatoes and put in food processor, add sundried tomatoes, basil, oregano, pitted sliced dates.
Pulse until smooth. Use a tbls and place beside the rolls. ( 1 tbls for every 2 rolls)
Enjoy fresh with this recipe or other favourite recipes. Can freeze to save time.
Recipe by Janet Zdichavsky www.janethealth.com