January 8, 2008 in Dehydrated, Gourmet, Main Course, Raw, Russell James by Russell James
I chose to focus on spinach as the featured ingredient this time, and in doing my research, I was amazed at just how many benefits this incredible green has; I actually ran out of space to highlight them all! No wonder I feel so good after my green smoothie of 2 mangoes and a bag (about 200g) of spinach. With all this weight training and spinach, I really will have arms like Popeye!
This recipe will require you to make the bases ahead of time.
FOR THE BASE
1 cup Cashews
¼ cup Macadamia Nuts (Organic)
2 tablespoon Flax Meal (Ground Flax Seed)
1 clove Garlic, Crushed
1 tablespoon Nutritional yeast - May be purchased at the healthfood store
2 teaspoon Olive Oil - Extra Virgin
¼ teaspoon Sea Salt (Celtic)
3 tablespoon Water (filtered), Do not use tap water
1 tablespoon Lemon juice (Freshly squeezed)
FOR THE MARINATED MUSHROOMS
2 cup Wild Mushrooms, (or substitute for any type of available mushroom)
½ teaspoon Sea Salt (Celtic)
1 tablespoon Lemon juice
FOR THE FILLING
2 cup Courgettes (Zucchini)
¼ cup Water (filtered)
¼ cup White Miso (Premium brands), Refrigerated section of the store only
2 teaspoon Lemon juice
½ White Onion, Medium - finely chopped
3 tablespoon Nutritional yeast
1 tablespoon Powdered Psyllium Husk
½ teaspoon Sea Salt
2 cup Tightly packed Baby Spinach, Fresh - not frozen
2 tablespoon Olive Oil - Extra Virgin
¼ teaspoon Sea Salt
¼ cup finely sliced spring onions
1 cup Diced tomatoes, fresh only
1 tablespoon Basil, finely minced
For the Base:
Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
Press into plastic film lined individual tart cases so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.
For the Marinated Mushrooms:
Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
For the Filling:
Step 1: Blend the courgettes, water, cashews, white miso, lemon juice, white onion, nutritional yeast, psyllium husk and 1/2 Tsp salt in a high-powered blender until smooth.
Step 2: Pulse spinach, olive oil and 1/4 Tsp salt in a food processor for 10 to 20 seconds until broken down.
Step 3: Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the spring onions, tomatoes and basil.
Step 4: Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
Step 5: Dehydrate overnight and during the day, for anything up to 24 hours.
Step 6: Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.