Chef Johan's Raw & Tasty

Posts Tagged ‘Zucchini’

Very satisfing and versatile.
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

For the Zucchini “Pasta”

1 med Zucchini

In spiral slicer, slice zucchini into long thin slices resembling spaghetti. May be made up to three days in advance.

For the Marinara Sauce

6 small Roma Tomatoes
6 sun dried tomatoes (in oil)
3 pitted dates
1 tbsp of chopped garlic. (I prefer Elephant Garlic because it has less smell)
2 tbsp of extra virgin olive oil
2 tbsp of Nama Shoyu or 2 tsp of Celtic Sea Salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme

Add all the ingredients except for the basil, oregano, and thyme into the blender; puree. Mix the herbs into the the puree on the lowest setting. May be made a few days in advance and kept in the refrigerator. Great for quick everyday meals or as a dip.

For Zucchini Marinara Grezzo, combine Marinara with Zucchini Pasta. Toss to coat. Garnish as desired. Serve.

Makes 2 servings.