Zucchini Rollatini by Chef Julie Sears

zucchini rollatini

Chef Julie Sears made these for one of our lunches at Honey Haven Retreats. She demonstrated how to make them, too! Super Easy! Super Fun! Annnnnddd… SUPER DELICIOUS!! I could feast on the cashew cheese alone. I love that she added the yellow bell pepper to it so it wasn’t all nuts. This simple addition lightened up the entire recipe!

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Marinara Sauce
Yield:  1 cup

1 ½ cups tomato, seeded and chopped
½ cup sun dried tomatoes, soaked 2 hours and drained well
2 soft pitted dates
½ teaspoon  dried oregano
1 tablespoon olive oil

Blend until smooth, add salt if needed.

Zucchini Noodles
Yield:  approximately 20 slices

1 medium zucchini

Use a mandolin to slice Zucchini length wise into strips.

Cashew Ricotta
Yield:  1 cup

1 ½ cups soaked (2 hrs) and drained cashews
½ tablespoon lemon juice
1 tablespoon nutritional yeast
½ cup chopped yellow bell pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon salt or more to taste

Process all ingredients together.  May add water to help blend, using as little as possible.

Fresh Basil

1 cup basil cut into ribbons

Assembly
Spread a tablespoon of ricotta out lengthwise on each slice of zucchini.  For a bigger roll, use two slices and over lap them.  Then sprinkle with basil ribbons, small dollops of marinara and roll gently, as to not squeeze out ingredients.  Garnish

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Trackbacks

  1. […] For another great zucchini recipe (raw vegan) with Marinara Sauce and Cashew Cheesy Filling recipe, CLICK HERE. […]

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