Wednesday, January 19, 2011

Mushroom Leek Tart

**This was a wonderful dish to serve on Christmas as an appetizer preceding Christmas dinner. If it is chilled, it can be cut and eaten as a quiche. Even though I didn't plan it that way, I let it warm to room temperature and then it was pretty soft and made a great dip for raw crackers which I served on a plate next to it. So you can pick which way you prefer to serve it.

2 cups sliced mushrooms
1/3 cup cold-pressed extra virgin olive oil
3 Tablespoons Nama Shoyu (raw, organic soy sauce)
2 cups spinach
1-1/2 cups leeks (thinly sliced)
1-1/2 cups raw cashews
1-1/2 cups water
2 teaspoons tarragon or basil
1 teaspoon white pepper
1 teaspoon celtic sea salt or vegesal

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 (or pie pan). Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.

In Vitamix or other powerful blender, combine cashews, water and seasonings. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 115 degrees for 10-12 hours.

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