Hi, my name is Sandy Krebs, but you can call me Chef Viva Vegana. In these videos
I'll be sharing with you how anyone can make delicious vegan food. So, let's cook!
Hi, Chef Viva Vegana here.
Today I want to share my recipe for raw manicotti with you. So...
Let's cook!
Over the last couple of days I've shared my recipes for Raw Sunflower Seed Basil Pesto,
Raw Cashew Ricotta,
and today we're going to wrap it up by making Raw Tomato Marinara.
And then I'm going to do the
zucchini noodles and roll it all up and
show you what the whole finished dish of Raw Manicotti looks like.
So let's jump into the recipe.
I want to start off by mentioning that not all sun-dried tomatoes are created equal.
These ones that I'm using are very
soft and they don't require any
soaking before use. If you're using a
very dry sun-dried tomato you may have to soak them in hot water
for up to an hour to get them pliable enough to where they will blend with the other
ingredients well. And if you do that you'll want to
save the water that you drain off of them after you've soaked them in
case you need to add a little liquid into the recipe.
So we're going to start off by putting
three-quarters of a cup of sun-dried tomato in.
a quarter of an onion in big chunks,
a teaspoon of salt,
two cloves of garlic,
1/2 a teaspoon of fine dice Serrano,
you can skip that if you don't like your food too spicy, and
2 tablespoons of extra-virgin olive oil.
You can also skip the olive oil if you're trying to avoid fat in your diet.
And we're going to put in, for starters, about half of
the pound and a half,
or three large tomatoes.
You're going to set your food processor to the low setting and blend it.
I'm going to stop and scrape down the sides quickly.
So that was about one minute all together.
I'm now going to add in a quarter of a cup of fresh basil,
a tablespoon of fresh oregano,
and a teaspoon of finely
chopped fresh rosemary.
If you need to substitute dried herbs, dried basil and dried oregano
that's fine for this recipe, but I would not recommend
substituting dry rosemary
because it gets really hard and and I just don't think it would be a pleasant texture in this.
And the other half of the tomatoes.
And we're going to process it for about one minute again.
And there you have it.
Okay, we're gonna jump into making the
zucchini noodles now.
When you're choosing a zucchini to make zucchini noodles with you want to try and get one that's an even
diameter all the way through and not
curved. The straighter and the more even the diameter the better.
We're going to cut the end off and
actually, I'm gonna cut a couple of pieces
off the ends here because if you don't have a
mandolin, there's a really fun
appetizer that you can do, just kind of putting the Raw Tomato Marinara
some of the Raw Cashew Ricotta and
Pesto right on top of these little disks. It's a great raw food appetizer/finger food.
This mandolin I bought at Lidl. Again Lidl is not paying me to endorse their store or
products but I
shop there because you can find some good deals there sometimes. I bought this
mandolin for $5 there. Now it's not a perfect
mandolin, and it certainly will not last forever like
$100 stainless steel mandolin, but I've had it for about a year and a half and it's still perfectly serviceable.
When you're using the mandolin be very careful. Those blades are sharp and
you want to keep all your fingers intact. So when you're doing this you're going to want to slide it
with even pressure all the way through. Now as you can see this end piece and
actually the first couple of pieces
aren't going to be usable.
We need to get down to where we have kind of a wider piece of the zucchini.
So, I have pretty decent knife skills, but I wouldn't even try this unless I had a mandolin.
We're getting closer. I think we're going to be able to use this next one.
Yep; that one we could use.
So again,
you're wanting to apply even pressure
all the way through. And I like to take each one off as I'm making them because
if you don't they kind of stack up and can get bent and then they break
and you won't be able to use them. So just remove each one as you go.
You can actually save these in the fridge for
a couple of days if you put them in an airtight container
and lay a dampened paper towel over them. It'll keep them moist and usable for a couple days.
So the next thing I'm going to do is put some marinara on the plate.
When the marinara sits for a while it'll separate a little bit. You'll get kind of this
watery liquid there. That's okay. Just give it a stir and try to
maybe hold the bowl at an angle a little bit and
leave that very watery part out when you're putting it on the plate.
And then we're going to take
two of these noodles. We've got one of the skinnier sides and one of the fatter sides
so I'm going to put a skinny side and a fat side together.
I'm just going to sprinkle it with just a touch of salt
and hit it with just a touch of fresh ground pepper.
Then we're going to put the Raw Cashew Ricotta in there
and a little bit of the Raw Sunflower Seed
Basil Pesto
And we're just going to give it a roll.
One more time.
I like to finish this dish by taking
just a little bit of the Raw Sunflower Seed Basil Pesto and
mixing that with equal parts extra-virgin olive oil and
then giving it a little
squirt or dots around the plate.
If you don't have one of these squeeze bottles
you can mix it up with a spoon and then just kind of drizzle it with the spoon.
And I also like garnishing this with kalamata olives.
It adds a nice flavor contrast.
And then the very last thing we're going to do is garnish it with some fresh basil.
And there you have it.
The appetizer I'd like to show you, if you don't have access to a mandolin,
is just take the disks of zucchini,
you could put a slice
Roma tomato right on top of the zucchini or you could use the
marinara, the raw marinara,
and some fresh basil just for fun.
I hope you enjoyed this recipe for Raw Manicotti.
I hope you like and share the video and I especially hope you'll subscribe to my YouTube channel.
So until next time, let's cook!
