I wanted to share with you one of the yummy recipes from Chef Michelle Berry's recipe box! Michelle is a Live Food Chef and Consultant. She is one of a few chefs that grace the Walking Lightly Ranch with her delectable cuisine. I had this the other night and it was amazing! I had to share. You can find other great recipes on her website goingtothesunfood.com
Michelle did a slight variation to this recipe and laid it out more like lasagna. It's the perfect, warm, hearty comfort food!
Zucchini Rolls Recipe:
4 medium zucchini, cut lengthwise into very thin slices. Its easiest to use a mandolin slicer.
Ricotta:
2 cups pine nutes
2 tablespoons lemon juice
2 tablespoons nutritional yeast (gives ricotta a more "cheesey" flavor)
1 teaspoon salt
1/2 teaspoon nutmeg
6 tablespoons of water (or coconut water or rejuvelac)
Pesto:
2 cups packed basil leaves
1/2 cup pumpkin seeds (soaked one hour)
1/4 cup plus 2 tablespoons olive oil
1 teaspoon sea salt
2-3 cloves of garlic (or as much as you want to taste)
pepper to taste
Marinara:
1 teaspoon ginger
2 tablespoons garlic
1 teaspoon jalapeno
1/2 cup sun dried tomatoes
2 green olives
1/4 cup shallots or red onion
1/3 cup basil leaves
1/3 cup red bell pepper
1/4 cup oregano leaves
1/2 cup strawberries
2 cups chopped tomatoes
1/4 cup nama shoyu (or tamari for gluten sensitive people)
1 cup olive oil
1/4 cup red wine
blend together so that it is still slightly chunky.
To make rolls:
*Pour half of marinara into a 9 by 13 baking dish.
*Lay out zucchini place dallops of ricotta and pesto on zucchini and roll up.
*Place rolls into baking dish and pour other half of marinara on top of rolls.
*Serve at room temperature.
**If you like them slightly warm, place in dehydrator for a couple of hours before you are ready to serve. If you do not have a dehydrator you may put them in oven on low for about 20-30 minutes. Enjoy!
This delicious dish has it all in one power packed meal!