Today I made courgette canneloni with yesterday’s leftover sunflower seed cheese.
Easy! Just spread a teaspoon of cheese on strips of courgette and roll,
Assemble in a bowl and top with your sauce of choice.
In my case it was a mix of: fresh tomatoes, sundried tomatoes, garlic, chilli, flax oil and the bits of courgette not used for the strips.
Dehydrate for an hour or so before serving with a green salad.