* Spinach Manicotti


       Sure to fix your craving for an italian meal, it's vegan, raw and so delicious!!!

hemp seeds  (to garnish)
2 medium green zucchini-squash
1 tbsp olive oil
spinach & sunflower filling
1 cup sunflower seeds  (soaked in advance 4-6 hrs)
1/4 cup water
1/4 cup lemon juice
2 cloves garlic
1/2 tsp himalayan salt
4 cups fresh spinach
1/4 cup fresh parsley or 1 tsp dried
1/4 cup fresh oregano or 1 tsp dried
1/4 cup fresh basil or 1 tsp dried
1/8 cup fresh thyme or 1/2 tsp dried
herby tomato topping
1 cup chopped sundried tomato  (soaked in advance 4-6 hrs)
1/2 cup water
1 medium tomato, chopped
2 tbsp olive oil
1 clove garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary
1 tsp dired thyme
1/2 tsp fennel seed
1/4 tsp salt


     noodles - cut off both ends of zucchini.  Using mandoline slice extra-thin long ways to create long, wide noodles.  toss gently with oil in bowl.  alternately, you can cut into spaghetti style noodles to create that type of pasta dish.
      filling - in high speed blender combine water, sunflower seeds lemon, garlic & salt.  blend well until smooth, scrape into medium bowl.  in food processer, process spinach w/herbs until chopped but not pureed.  pour into bowl with sunflower mixture and blend well.
    to assemble - on cutting board, arrange 4 zucchini noodles horizontally, slightly overlapping by about 1/2".  scoop spinach & sunflower mixture and spread  so it covers noodles from front to back ... about 1" in width.  roll zucchini from left to right to create filled manicotti.  carefully transfer to plate and top with tomato sauce.  garnish with a drizzle of olive oil and a sprinkle of hemp seed or additional herbs.