Zucchini Cannelloni with Marinara Sauce - Raw Food Magazine

Zucchini Cannelloni with Marinara Sauce

Votes: 2
Rating: 4.5
You:
Rate this recipe!
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Zucchini Cannelloni with Marinara Sauce
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
13
13
Total
Total
40min
40min
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Zucchini Cannelloni with Marinara Sauce
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
13
13
Total
Total
40min
40min

Here’s an elegant dish that is bound to be a crowd-pleaser. Creamy, rich marinara sauce, plump zesty cannelloni, and even a touch of vegan “cheese”, this raw masterpiece has got it all! Zucchini yet again show’s its incredible versatility and makes for a great cannelloni when stuffed with cashews and nutritional yeast.

With sun-dried tomatoes and black olives, the marinara sauce has a deliciously Meditteranean flavor to it. A great comforting food on a cool fall day, you can enjoy it as a main dish, an appetizer, or as a side! Make sure to give yourself enough time to soak the cashews and dehydrate the brazil nut parmesan.

Here’s an elegant dish that is bound to be a crowd-pleaser. Creamy, rich marinara sauce, plump zesty cannelloni, and even a touch of vegan “cheese”, this raw masterpiece has got it all! Zucchini yet again show’s its incredible versatility and makes for a great cannelloni when stuffed with cashews and nutritional yeast.

With sun-dried tomatoes and black olives, the marinara sauce has a deliciously Meditteranean flavor to it. A great comforting food on a cool fall day, you can enjoy it as a main dish, an appetizer, or as a side! Make sure to give yourself enough time to soak the cashews and dehydrate the brazil nut parmesan.

Ingredients
Cannelloni
Marinara sauce
Brazil nuts Parmesan
Servings:
Units:
Directions
Prep
20 min
Total
40 min
Canneloni
  1. Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
  2. In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
  3. Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.
Marinara sauce
  1. Blend all the ingredients into a smooth sauce.
Brazil nut Parmesan
  1. Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
Assembly
  1. Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Raw Cannelloni Zucchini

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Votes: 2
Rating: 4.5
You:
Rate this recipe!
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Trisha and Kuteer

Chef: 

Kuteer and Trisha are the founders of Foodie Awareness where they share their passion for delicious and innovative plant-based and gluten-free food. They live on the Mediterranean island Ibiza

 

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