Raw Manicotti Lettuce Rolls
Prep time 1 day| Serves 4
Remember to give yourself at least 24 hours to make and eat this meal.
Step one: Soak and sprout
Soak 1 cup of sunflower seeds overnight (8 hours), drain, and rinse. Let them set in a glass jar in sunlight for one day and rinse. Seeds are ready when they are growing little tails.
Step two: Making the Nutmeat
- 1 cup sunflower seeds, sprouted
- 1 teaspoon fresh rosemary, rough chopped
- ¼ teaspoon dry oregano
- 2 tablespoons olive oil
- ¼ teaspoon dry powdered fennel
- 1 clove garlic
- ¼ teaspoon onion powder
- Salt to taste
Add all ingredients to food processor and blend until creamy. You can add a small amount of water to help with the blending.
Step three: Making the sun-dried tomato pesto
- 4 ounces sun-dried tomatoes, soaked in water for 4 hours
- 2 Tablespoons fresh basil, rough chop
- 2 cloves garlic, minced
- 2 tablespoons onion, rough chop
- ½ cup fresh tomato, rough chop
- 2 tablespoons balsamic vinegar
- ½ cup olive oil
- ¼ cup nutritional yeast
- Salt to taste
Add all ingredients to food processor and blend until desired texture.
Step four: Assembling
Take a leaf of green leaf lettuce, discarding the white part. Place two tablespoons of nutmeat in the middle, tuck the sides in, and roll it up gently like a burrito. Be careful not to break the lettuce. Set the finished rolls on a plate and spoon pesto on top.
These are surprisingly filling and delicious.
Enjoy!
