2 large zucchini

HERBED RICOTTA

• ¾ cup cashews, soaked 4-6 hours
• ¼ cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon juice
• 1 garlic cloves, crushed
• ½ teaspoon dried parsley
• ¼ teaspoon thyme
• salt and pepper, to taste

TOMATO SAUCE

• 1 cup sun-dried tomatoes, packed
• 2 large dates, pitted
• 2 garlic cloves
• 1 ½ cup fresh tomatoes, seeded and chopped
• ¼ cup olive oil
• 2 teaspoon dried parsley
• 2 teaspoon dried basil
• ½ teaspoon thyme
• ½ teaspoon rosemary
• salt and pepper, to taste

SPINACH PESTO

• 4 cups spinach, loosely packed
• 2 cups basil
• ½ cup olive oil
• 1 cup walnuts
• 1 tablespoon lemon juice
• 2 garlic cloves, crushed

MARINATED MUSHROOMS

• 2 cups white mushrooms
• ¼ cup olive oil
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon salt