- 2
Ingredients
- Macademia Cheese:
- 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
- 1/2 tsp sea salt
- 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
- 1/4 cup fresh parsley
- Brazil Nut Parmesan Cheese:
- 1 cup Brazil nuts
- 1 tsp garlic, chopped
- 1/2 tsp sea salt
Preparation
Step 1
Cheese:
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.
Manicotti:
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:
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:
In a bowl of a food processor with the “S” blade, process until fluffy. To be sprinkled over top of Macadamia Manicotti Marinara.