Raw Can Roll Recipe Demo & Tasting II (Free Event)

Join Chef Mya Zeronis at her tent in Bloomfield Saturday Market to make a delicious and healthful summer dish: Raw Cashew Ricotta Stuffed Zucchini Cannelloni with Sundried Tomato Marinara. With her instructions and ingredients, you'll learn how to pulverize sundried tomatoes and fresh herbs, using mortar and pestle and thinly slice raw zucchini into ribbons to roll with cashew ricotta filling. Printed list of ingredients will be provided. Similar dish made of the same ingredients just got a raving review in Post-Gazette by a food columnist who is a carnivore!

Free event sponsored by Zest Wishes/ Lean Chef en Route. Zest Wishes sells vegan and gluten-free foods, including raw cold-pressed juices and reinvented naturally sweet brownies made with raw cacao nibs, walnuts, vanilla and dates at Bloomfield Saturday Market on every market day except the 2nd Saturday of every month. On the 2nd Saturday of every month, reservation-only elaborate 14-item vegan, gluten-free brunch is served at Schwartz Living Market.

RSVP here as well as on Facebook event page. Lets see some faces! https://www.facebook.com/events/1456879784592234/

Please try to get there at noon so that you don't miss a thing.

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  • Ashley

    So sorry I had to miss this. Just finished soaking cashews when I came across your recipe. Can’t wait to try it. Thanks, Mya!

    September 9

  • Mya Z.

    Cashew Ricotta Stuffed Zucchini Cannelloni with Basil-Sundried Tomato Marinara Prep Time: 20 minutes

    Ingredients: 8 ounces raw cashews
    2 cloves garlic
    1 tablespoon raw organic apple cider vinegar
    1 teaspoon dried basil
    2 cloves garlic
    1/4 cup diced red onion
    3 ounces sundried tomatoes, chopped; soaked in 1 cup filtered tap water for 1 hour at room temperature or overnight in fridge
    1 handful chopped fresh basil
    1 teaspoon dried oregano
    1 tablespoon extra virgin olive oil
    1 small zucchini
    Himalayan pink

    August 31

  • Mya Z.

    Place cashews in a powerful blender with enough filtered water to cover them. Add garlic, and puree ingredients. Scoop mixture into a container. Mix in apple cider and dried basil. Season with salt. (This can be done ahead. Cashew ricotta can be refrigerated for a few days) To make sauce, pulverize the next five ingredients, one at a a time in the order listed, using a mortar and pestle (or all at once in a blender). Add water that soaked sundried tomatoes as needed to result in thick marinara sauce consistency. Mix in olive oil.

    August 31

  • Mya Z.

    Cut the stem and bottom off zucchini. Slice it thin lengthwise on a mandoline manual vegetable slicer. To make cannelloni, lay zucchini slices flat on a cutting board and sprinkle just a pinch of salt over each. This help soften zucchini a bit so it curls without breaking apart. Leaving one inch of space on the bottom end of zucchini, place a tablespoon each of marinara and ricotta. Fold zucchini over the stuffing and roll until forming a cylindrical shape. Repeat this process until all zucchini is used.(Extra ricotta can be frozen.)

    August 31

  • Mya Z.

    A fun way to make food outdoors without electric appliances!

    August 31

  • Mya Z.

    Carnivore food writer loves raw vegan zucchini dish with cashew ricotta and sundried tomato marinara. We are using the same ingredients during the demo! http://www.post-gazette.com/life/munch/2014/08/28/Munch-goes-to-Schwartz-Living-Market/stories/201408280139

    August 29

  • nancy m.

    Hoping to get to this event. Sounds awesome.

    August 27

  • August 25

10 went

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