Recipe of the Week, Ravioli With Almond Pulp Ricotta and with some Garlic Twists

These raw zucchini roll-ups are our spin on traditional ravioli. These are an extra healthy alternative to a traditional pasta dish! Make some homemade almond milk, save the pulp, and make cheese with it! Totally delicious inside these roll ups! These adorable and healthy ravioli's will please everyone at your dinner table and won't put them in a food coma after.

RAW RAVIOLI WITH ALMOND PULP RICOTTA [VEGAN, GRAIN-FREE]

THIS RECIPE IS :

Dairy Free Gluten-free Recipes Grain Free Recipes High Fiber Low Carb Vegan Raw Vegan Vegan

SERVES

COOK TIME

INGREDIENTS

FOR THE RAVIOLI:

1 large zucchini

FOR THE FILLING:

1 cup almond pulp leftover from homemade almond milk
1/4 cup fresh savory herbs like basil, oregano, parsley
1 tablespoon extra virgin olive oil, cold pressed
1/4 teaspoon Himalayan salt or to taste

FOR THE MARINARA SAUCE:

4 medium-sized tomatoes cut into quarters
1/4 cup chopped sun-dried tomatoes, not packed in oil
1 clove garlic, peeled
1/3 cup packed fresh basil leaves
1/2 lemon juiced
1/4 teaspoon Himalayan salt, optional

PREPARATION

TO PREPARE THE ZUCCHINI:

Using a vegetable peeler, run length of zucchini, forming ribbons. Set aside.

TO MAKE THE FILLING:

Blend all of the ingredients in a high-speed blender or a food processor until creamy.

TO MAKE THE MARINARA SAUCE:

Put all of the ingredients in a blender and pulse until ingredients are well-blended and mixture is just slightly chunky. Pour the marinara sauce into a deep serving plate.

TO ASSEMBLE:

Set your zucchini slices out flat, vertically. Add about 2 teaspoons of the filling in a clump about 1/3 of the way up from the bottom.
Wrap the bottom part of zucchini up over the filling, then roll to the top.
Repeat until all of your zucchini slices are gone.
Place the rawvioli spiral side up on top top of prepared marinara.
Garnish with herbs if desired and serve.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

BASIL

SUN-DRIED TOMATOES

ZUCCHINI

AUTHOR & RECIPE DETAILS

Healthy plant-based recipes for the active lifestyle. If you want to lose weight, gain muscle, increase energy levels, reduce stress, learn about healthy plant-based eating or just generally feel healthier, visit our blog Active Vegetarian. Nikki and I know quite well that life can get pretty hectic. It could seem hard to balance a good life with health and fitness. We both became fascinated with coming up with a way of living a plant based lifestyle to the fullest without compromising our health.

You have to admit that when you’re at an Italian restaurant, the delivery of the garlic knots, garlic rolls, or any incarnation of garlic and dough to the table is one of the highlights of the meal. Make this recipe to recreate the highly anticipated addition to the bread basket.

BUTTERY GARLIC TWISTS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy Free Gluten-free Recipes Vegan

CALORIES

SERVES

INGREDIENTS

FOR THE TWISTS:

1 cup warm water, about 108°F (microwave for 30 seconds)
1 4-teaspoon packet active dry yeast
1 tablespoon coconut nectar
1 cup sorghum flour
1/2 cup tapioca flour
1/2 cup sweet white rice flour
1 tablespoon psyllium husk powder
1/2 teaspoon sea salt
2 tablespoons pumpkin purée

FOR THE GARLIC BUTTER SAUCE:

5 cloves garlic, minced
2 tablespoons minced fresh parsley
2 tablespoons dried oregano
1/4 cup coconut milk
2 tablespoons coconut aminos

PREPARATION

Preheat the oven to 200°F and then turn it off. Line a 15×13-inch baking sheet with parchment paper.
To make the twists: combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
Whisk together the sorghum flour, tapioca flour, sweet white rice flour, psyllium husk powder, and salt in a large bowl. Make a well in the middle.
Add the pumpkin purée to the yeast mixture, stir to combine, and pour into the flour mixture. Mix together until a dough forms.
Form the dough into a ball, place it on a lightly floured piece of parchment paper, and place another piece of parchment on top. If the dough is sticky, flour the top before you place the parchment paper on top of it. Roll out the dough to make a rectangle about 15 × 8 inches.
Divide the dough in half, widthwise, with a pizza slicer, and then cut it lengthwise into fifteen 1-inch strips. Repeat with the other half of dough.
To twist the dough, take a strip of it, roll it between the palms of your hands to form a rope, and twist the ends together. Repeat with the remaining strips of dough.
Place the twists on the prepared baking sheet, cover with a clean dishtowel, and place in the oven to rise for 1 hour.
After the twists have risen, remove the dishtowel and preheat the oven to 375°F.
To make the garlic butter sauce: add the garlic, parsley, oregano, coconut milk, and coconut aminos to a small bowl and stir to combine.
Brush the twists with the garlic butter sauce and bake them until the edges are golden brown and the twists are firm to the touch, about 20 minutes.
Transfer the baking sheet from the oven to a wire rack, and let it sit for 15 minutes before removing the twists. Keep in an airtight container for up to 3 days or wrap and freeze for up to 3 months.

NUTRIONAL INFORMATION

NOTES

From Sweet, Savory, and Free by Debbie Adler

https://www.amazon.com/Sweet-Savory-Free-Delicious-Plant-Based/dp/1944648046/?tag=onegrepla-20

AUTHOR & RECIPE DETAILS

Debbie Adler is the owner of the nationally renowned, allergy-free, vegan, gluten-free and sugar-free bakery Sweet Debbie’s Organic Cupcakes in Los Angeles. She is also author of the critically acclaimed, award-winning cookbook Sweet Debbie’s Organic Treats and Sweet, Savory, and Free. Debbie has appeared on national television and radio shows such as NBC’s Nightly News and NPR’s Here & Now, as well as in the Los Angeles Times and other national publications.