sharing raw, vegan recipes and advice
From my site http://www.lettucelove.com/2009/08/eggplant-manicotti/
“Ricotta” (1 serving)
1 cup raw cashews (I didn’t soak mine but next time I will try that)
4 sun dried tomatoes, chopped
juice of 1 small lemon (I used half of a huge lemon)
few leaves of basil
dash salt
Red Sauce
1 roma tomato
3 sun dried tomatoes, chopped
handful of basil
1 clove garlic, minced
1 tablespoon extra virgin olive oil
Manitcotti is usually made with a ricotta filling but I used cashews. For the macaroni shell, I sliced an eggplant very thinly using a mandoline. I made a really quick, unfancy sauce. Un-raw manicotti isn’t served with macaroni but I felt like I was lacking something. I have a ton of zucchini and squash so I added that.
“Ricotta” (1 serving)
1 cup raw cashews (I didn’t soak mine but next time I will try that)
4 sun dried tomatoes, chopped
juice of 1 small lemon (I used half of a huge lemon)
few leaves of basil
dash salt
Blend all of the ingredients in a food processor or blender. I had to play around with the consisteny a little by adding extra virgin olive oil.
Red Sauce
1 roma tomato
3 sun dried tomatoes, chopped
handful of basil
1 clove garlic, minced
1 tablespoon extra virgin olive oil
Combine all ingredients in a blender and pulse. Enjoy!
I am still new at this, a whole week now. But I have made this 3 times already. it is phenominal. I do soak the cashews, as I have trouble with nuts still, but it is very good. I also add some pesto sauce, in that I already have my little food processer out, so what's one more thing. especillay in that you don't have to rinse it out as they have similar ingrediants. anyway, great recipe.
Oh that sounds delicious, I may have to try it tomorrow!