[2]
Realllyy yummy! Even my Grandfather liked it!.. and thats saying something! ;)
I changed it from Russell James’s recipe to what i had in the kitchen at that moment :)
I didnt dehydrate mine cuz i didnt have a dehydrator then.. im sure it would taste even better in they go in
for a bit!
FOR THE CRUST:
Macadamia nuts
Cashew nuts
2 tablespoon Flax meal (ground flax seeds)
1 clove Garlic,
Crushed
1 tablespoon Nutritional yeast , (not raw so optional)
2 tablespoon Olive oil, (or more)
3 tablespoon Water
FOR THE
FILLING:
2 cup Bottom (or other) Mushrooms, Chopped
Lemon juice, (to marinate the mushrooms in)
2 cup Cougette
3 tablespoon Nutritional yeast
(optional)
½ (White) Onion
2 tablespoon Lemon Juice
Parsly, chopped
Seaweed Flakes
1½ cup Cashews
Abit of Water
FOR THE CRUST:
-Put all the CRUST ingredients in a food processor till mixed (and smooth)
-Press into Tart cases so you have a thin crust
-Optional: Dehydrate for 2
hours in cases then when they are firm, remove them from the cases and dehydrate for a futher 6 hours.
FOR THE FILLING:
-Marinate Chopped Mushrooms in lemon juice.
- While mushrooms are marinating, Blend all the other FILLING ingredients in blender
intill smooth.
-In a large bowl, mix together Mushrooms and FILLING mixture together.
-Pour mixture into the bases.
OPTIONAL:
Dehydrate for a futher 24 hours.
TO MAKE QUICHES SHINY, BRUSH WITH OLIVE OIL!
:)
