Zucchini Rollatini with Quinoa and Chickpeas

For cashew cheese, in a small bowl soak cashews in ⅓ cup hot water 20 minutes. Transfer cashews and soaking water to a blender; add nutritional yeast, lemon juice, ⅛ teaspoon garlic powder, and the salt and black pepper. Cover and blend until smooth and thick like cream cheese. 2. Preheat oven to 400°F. Place spinach in a strainer; rinse with hot water to thaw it. Drain and squeeze spinach to remove all excess moisture. Finely chop spinach. 3. For filling, in a large bowl coarsely mash chickpeas. Add spinach, cashew cheese, quinoa, the remaining ½ teaspoon garlic powder, and, if using, crushed red pepper; stir to combine. 4. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into long, thin strips. 5. To assemble rollatini, lay one zucchini strip on a clean surface and spoon 1 tablespoon filling on one end of zucchini strip. Starting with the filled end, roll the zucchini all the way up. Place the roll, seam side down, in a 3-quart baking dish. (If the roll starts to unwind, secure it with a toothpick.) Repeat with the remaining zucchini strips and filling. Spoon marinara sauce over zucchini rolls and sprinkle with bread crumbs. 6. Bake 35 to 40 minutes or until edges of the rolls are golden brown. If using, sprinkle with parsley. Serve warm.