Week 6 on the raw diet and I fell off the band wagon this week big time! Wine, pizza, cooked fish - Oh no! So I have decided to today to make some warm things. This weeks menu includes: Veggie Lasagna, Goji Berry energy bars, Mushroom/ Leek Tart, Onion Bread and of course Salad.
I'll share with you the tart recipe. It takes awhile to prepare i.e. 10 hours of marinating and 10 hours of dehydrating so you can't make it in one day.
Another great recipe from Rawmazing - Mushroom and Leek Tart.
Mushroom Leek Tart
- 2 C Sliced Mushrooms
- 1/3 C Virgin Olive Oil
- 3 T. Nama Shoyu (raw organic soy sauce)
- 2 C Spinach
- 1 1/2 C Leeks (thinly sliced)
- 1 1/2 C Cashews
- 1 1.2 C Water
- 2 t. Tarragon
- 1 t. white pepper
- pinch Celtic sea salt
The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate. 10 hours before serving:
Wrap foil around the outside of an 8″ tart pan. You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of a prepared (oiled) 8″ tart pan. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.
In Vitamix or blender, combine cashews, water, tarragon, pepper and salt. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 145 for 1 hour, reduce heat and continue dehydrating at 116 for another 9 hours.