Almond Cheese Manicotti
Very satisfing and versitile.
Serves 4-6
Cheese Filling
2 C almonds, soaked and sprouted with outer skins removed
1/2 C cold filtered water
1 tsp Herbs of Province
1 tsp dried basil
1/2 tsp. sea salt
1/2 tsp nutritional yeast (optional)
1/4 tsp dried onion powder
1/4 tsp dried garlic powder
dash of white pepper
1/4 tsp good quality probiotic powder (optional)
- 2 fresh zucchini, sliced very thin with a mandoline
- marinara of your choice
- marinated mushrooms
Preparation:
Combine almonds and water in a high-powered blender and process until the almonds are soft and "fluffy." The texture will be very similar to ricotta cheese. Remove from container and place in a small mixing bowl. Stir in remaining cheese ingredients mixing well. You may use this mixture as-is or continue.
If you choose to make a true "raw cheese", add the probiotics and stir well. Place mixture in a double layer of cheese cloth and gently tighten the around the cheese. Place in a small colander and set in a corner of your kitchen to all the fermenting process to take place - about 4-5 hours. Be sure to place a bowl or plate underneath the colander to catch any liquids (whey) that will release.
Remove the cheese cloth and place in an air-tight container in the refrigerator. It will keep for about three to four days.
Once the cheese is ready, you can finish putting the dish together. Place about 2 T of the cheese in the center of a slice of zucchini and roll it up. Topping with your favorite raw marinara and marinated mushrooms.
Yummy!
Recipe provided by Purely Delicious Magazine - www.PurelyDelicious.net
