Eggplant Manicotti

Fabulous fabulous fabulous!  This was my first attempt at making manicotti (raw or cooked) and it could not have turned out more delicious. This was also the first time I made a nut filling.  I was surprised how simply everything came together.  I was worried that it would taste funky but it was great.  And very filling.  I was stuffed.

Manitcotti is usually made with a ricotta filling but I used cashews.  For the macaroni shell, I sliced an eggplant very thinly using a mandoline.  I made a really quick, unfancy sauce.  Un-raw manicotti isn’t served with macaroni but I felt like I was lacking something.  I have a ton of zucchini and squash so I added that.

“Ricotta” (1 serving)

1 cup raw cashews (I didn’t soak mine but next time I will try that)
4 sun dried tomatoes, chopped
juice of 1 small lemon (I used half of a huge lemon)
few leaves of basil
dash salt

Blend all of the ingredients in a food processor or blender.  I had to play around with the consisteny a little by adding extra virgin olive oil. 

Red Sauce

1 roma tomato
3 sun dried tomatoes, chopped
handful of basil
1 clove garlic, minced
1 tablespoon extra virgin olive oil

Combine all ingredients in a blender and pulse.  Enjoy!