Raw Vegan Spinach Manicotti by Natalia
IngredientsFor the Noodles:
4 medium zucchini
2 tablespoons olive oil
For the Spinach & Sunflower Cheese Filling:
2 cups of sunflower seeds (from above)
Soak 2 cups of sunflower seeds in pure water for 4-6 hours. Drain and rinse.
In a separate bowl, soak 2 cups of sundried tomatoes in pure water for 4 hours or longer. Drain
For the Noodles
Cut off both ends of each zucchini. Using a mandoline, slice the zucchini the long way so that you have long, wide noodles. If a mandoline is not available, use a knife, cutting as thinly as possible.
Place in a bowl, drizzle with olive oil and toss very gently.
For the Spinach & Sunflower Cheese Filling
In a high-speed blender, combine sunflower seeds, water, lemon, garlic and salt.
Blend well until smooth. Scrape into a large bowl.
In a food processor, process the spinach and parsley in batches until chopped but not pur