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Mushroom and Spinach Tart

Mushroom and Spinach Tart

A crispy tart crust filled with creamy mushrooms and spinach. The tart shell can be made a few days in advance and filled just before serving.




2 cups almonds, soaked</br> 1/2 cup walnuts or hazelnuts, soaked</br> 1/3 cup flax seeds, blended into a flour</br> 1 clove garlic</br> 1 carrot, chopped</br> 1 tsp. fresh thyme or cumin seeds, optional</br> 2 Tbsp. olive or coconut oil


Put all the ingredients except the oil in a food processor. Pulse until well blended but with a few visible pieces. Add the olive oil and process for a few seconds until the mixture holds together, you may add a little water if necessary.
 Lightly grease several small tart pans or a 8-inch pie dish with coconut oil. Press the mixture evenly - you don't want the crust too thick. Place bases onto a dehydrator tray and dehydrate for 6 to 8 hours, gently remove from pans and dehydrate for 6 hours more or until they are completely dry and crisp.  You can store them in an airtight container lined with baking paper for a few days.

Marinated mushrooms

2 cups shitake mushrooms or mixture of small mushrooms</br> ½ cup olive oil</br> 2 Tbsp. tamari</br> 2 cloves garlic, crushed</br> 3 springs of fresh thyme, crushed


Combine all the ingredients except the mushrooms in a bowl. Add the mushrooms and mix well. Let marinate for at least 30 minutes, the longer they stay the tastier they will taste. You can keep in the refrigerator for up to 2 days.


½ cup cashews, soaked </br> ¼ cup macadamias, soaked</br> ¼ cup freshly squeezed lemon juice</br> 2 Tbsp. olive oil</br> 2 Tbsp. tamari</br> 2 Tbsp. nutritional yeast</br> ½ tsp. turmeric powder</br> ½ clove garlic


Place all the ingredients in a food processor, season to taste with sea salt. Process until smooth, scraping the sides of the bowl as needed. If you need to, add a little water to get the desired consistency.</br>

To Serve

Strain the marinade from the mushrooms. Set some mushrooms aside for garnish. Add the strained mushrooms, 3/4 cup chopped spinach and ½ cup basil to the filling, mix well. Fill the tart shells with the spinach and mushroom filling. </br> You can serve immediately or dehydrate for 6 hours, so that the quiche is served warm. Before serving, garnish with the extra mushrooms.</br> This tart can be kept in the refrigerator for several days.</br>


May 22, 2016