Enjoy this raw vegan take on an Italian favorite, Cannelloni!
Ingredients
3 zucchini vertically sliced
1 lemon, squeezed
1 tbsp Celtic sea salt
Olive tapenade (optional)
Raw Ricotta
1 cup Brazil nuts (soaked)
¼-½ cup non-dairy milk
1 garlic clove
1 tbsp chopped basil
1 tbsp fresh lemon juice
1/8 cup chopped yellow onion
1 tsp Celtic sea salt
Raw Marinara
1 cup chopped tomatoes
½ cup sun-dried tomato
½ cup red bell pepper
½ cup firmly packed, fresh basil
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp fine chopped red onion
1 garlic clove
1 tsp dried oregano
1 date, soaked
1 tsp Celtic salt
Instructions
1. Add Brazil nuts in a bowl with boiling water. Let soak for 4-5 hours or overnight. Drain and rinse.
2. Spread zucchini slices in a tray and sprinkle with Celtic sea salt and a drizzle of lemon juice. This will make the slices more flexible for rolling.
3. Combine ingredients for ricotta in food processor except milk. Add milk until ricotta consistency is achieved. Set aside. (I'm personally not a fan of nutritional yeast, but if you are and would like a "cheesy" flavor, add 2 tbsps.)
4. Combine ingredients for marinara sauce in food processor until creamy. Set aside.
5. Take 1 zucchini slice and spoon the "ricotta" at the end and roll. Lay on tray and repeat with remaining zucchini and "ricotta".
6. Spoon marinara sauce onto serving plate. (save a little to add on top of the zucchini cannelloni).
7. Place stuffed zucchini cannelloni on top of marinara sauce.
8. Top with marinara sauce and olive tapenade. (optional)
7. Serve and enjoy!
Although this is a raw recipe, you can certainly cook it. Here are a couple of suggestions if you would like to enjoy this recipe cooked:
- Swap out extra virgin olive oil in the marinara sauce for either, avocado or grapeseed oil.
- For cooking:
Grease glass pan with avocado or grapeseed oil.
Spoon marinara sauce into pan (save a little to add on top of the zucchini cannelloni).
Place stuffed zucchini cannelloni on top of marinara sauce.
Spoon in remaining marinara sauce, ensuring they are completely covered.
Top with vegan cheese.
Bake at 350 degrees until cheese is melted, about 25-30 mins.
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