Raw, Vegan Cannelloni

Cannelloni1

 

A few weeks ago, I met a friend for lunch at a local raw food restaurant. Of all the healthy and unique items on the menu, I was particularly intrigued by the cannelloni. It tasted as wonderful as the description on the menu promised, and after leaving the restaurant, I was inspired to create my own version of the beautiful dish. Earlier this week, I experimented with a recipe. Both Pawel and I were very impressed with the result, and after posting the picture on Instagram, we received many requests for the recipe.
I don’t have many fancy photos of the ingredients for you, as I made the dish fairly quickly without expecting to post a winning recipe (see: approximately 10-15 minutes). The result was just too great not to share.
So, we’ll do this the old-fashioned way by simply posting the quick recipe below.
Raw, Vegan Cannelloni by Dharma Wanderlust
Ingredients:
2 zucchini, thinly sliced lengthwise using a vegetable peeler
1 cup raw cashews, soaked for a few hours
1 lemon, juiced
1 broccoli (florettes and a bit of the stem)
2-3 cloves garlic
1 large bunch of fresh basil
1/2 tsp dried oregano
For the sauce:
2-3 tomatoes
1-2 tbsp olive oil
1 bunch of fresh basil
1/2 tsp dried oregano
sea salt, to taste
Method:
1. In a food processor, pulse the broccoli, then add the cashews, garlic, basil, oregano and lemon juice. Continue to pulse until the mixture resembles ricotta cheese.
2. Layer four slices of zucchini, allowing them to overlap, and scoop a spoonful of the ‘cheese’ mixture on the zucchini. Starting at one short end, roll the zucchini into a tube shape and tuck the other short end underneath.
3. Prepare the sauce by pulsing the tomatoes with a bunch of fresh basil, dried oregano, olive oil and sea salt in the food processor.
4. Drizzle the tomato sauce generously on top of the cannelloni. Sprinkle with pine nuts, if desired.
Enjoy!
We’d love to hear what you think of this recipe. Please leave us a comment below. Thank you for sharing this blog with a friend!

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