Spinach Veggie Quiche/Spinach "Cheese" Spread

Spinach Cashew “Cheese” Spread

• 1 C Cashews, soaked at least 6 hours
• Juice from 1 1/2 Lemons
• 1/4 C Olive Oil
• 1 Shallot, chopped
• 1 clove garlic, chopped
• 1/2 C Sundried Tomatoes, chopped
• 1 pinch Sea Salt
• 2 handfuls of spinach, separated (aprox 2 cups firmly packed)

Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in. This is the base spread.

Spinach Veggie Quiche

Spinach Veggie Quiche

Pumpkin Seed Pine Nut Crust

• 1 Carrot, finely chopped
• 1/2 Shallot
• 1 C Pine Nuts
• 1/2 C Pumpkin Seeds

Chop carrot into 1″ pieces and place in food processor. Process until very fine. Add 1/2 shallot, 1 C Pine Nuts. Pulse a few times to start to blend. Add 1/2 C Pumpkin Seeds. Process until you have a formable mass but not so much that you lose the integrity of all the seeds. I like to see chunks of them. It also makes for a better texture! Press into small pie plate. Dehydrate @ 145 for 1/2 hour.* Reduce heat and dehydrate 6 hours @ 114.

*The higher temp will not compromise your food. The actual food temp never gets that high. This is a great technique I read about from Cafe Gratitude. It helps sweat the food, removes moisture and also decreases the dehydration time.

Spinach Veggie Quiche Filling

• 3/4 C Spinach Cashew “Cheese” Spread
• 1 C Cherry Tomatoes, halved
• 1 C Pea Pods, Chopped into 1/2 ” pieces
• 1/2 C Sundried Tomatoes (softened and chopped)

Mix together all ingredients and place in prepared quiche crust. Refrigerate at least a couple of hours to set up.

From: www.rawmazing.com