Who says you can’t do raw food in the winter? We have our dehydrators, and some great techniques that will enable us to recreate some of our favorite dishes with all of their nutrients and enzymes intact! I happen to love leeks. I love tarts. Thrown together with some marinated mushrooms and spinach, you have a healthy, beautiful, gourmet dish that is worthy of your holiday table! Take a look at the ingredients. Instead of using butter, cream and eggs, we use a few cashews! This is super easy and delightful.
- 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.
{ 2 trackbacks }
{ 13 comments… read them below or add one }
I think I’ll get the fixin’s for this today and start marinating the mushrooms tonight. It looks yummy!
I have two questions Susan. Are the cashews soaked and how do you place a tart pan in a round dehydrator? Do you have to use a square one with removable shelves. ( My next purchase:)
This sounds delightful! I happen to love leeks and mushrooms as well! Holy yum!
As you know, I always soak my nuts as soon as I get them but these do not have to be “wet” for the recipe. Also, you can use your round dehydrator if you use small enough tart pans. the 4″ might work. Then you would make little tarts and cut back the dehydration time.
This look so amazing, but do you think it would be possible to sub another nut/seed for cashews? They are so expensive here
What a lovely tart. Looks delicious!
i have a question–i don’t have a tart pan. could i just use a 8×8 glass pan? i also have mini-tart pans. no foil either.
Michal–a lot of people sub sunflower seeds for cashews. sometimes there is a bit of a sunflower taste so it depends on if the other flavors in the recipe are strong enough to mask it.
You can use the 8 x 8 but it just won’t un-mold well.
This recipe was absolutely delicious!!! Thank you for posting this. I just converted to raw food about 6 months ago and was craving some “real” food. I split this between 2 tart pans with the removable bottoms and it turned out like a dream. I had to substitute thyme for the tarragon which worked out great. I highly recommend everyone try this – it’s a keeper in my recipe book. The only thing I might change the next time is using a little less water with the cashews. And I also found spooning a little of the cashew “creme” over each layers worked well, instead of at the end.
Enjoy!
HOW do you slice this even if you were to want to use a pizza slicer for instance with the foil underneath? Does the foil not get shredded?
I just cut it with a knife. I use a tart pan with a removable bottom. There is no tin foil involved.
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.
Oh–so THAT is not on the bottom–AROUND the bottom!~ SORRY–could’nt figure that out!~