3 years ago
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3 years ago
Fennel & Cherry Tomato Balsamic-Crust Tart with Macadamia Uncheese

Probably best to wait until summer to try this one, what with the cherry tomatoes. Eating raw definitely increases the eating seasonally, I’m finding.

From Russell James.

Makes 8, 11cm tarts.

For the base

2c cashews
½c pine nuts
2T flax meal
2t Italian seasoning
1 clove crushed garlic
1T nutritional yeast
1T olive oil
1t balsamic vinegar
½t salt
3T water

-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.

For the tomatoes

3c cherry tomatoes on the vine
3T olive oil
2T basil
½t salt

-Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.

-Transfer to Paraflexx dehydrator sheet and dehydrate at 115 degrees F for 1 hour.

For the macadamia cheese

1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
½t salt

-Process all ingredients in a food processor until fluffy.

For the fennel

1c fennel
3T olive oil
1T nama shoyu
2T agave nectar

-Thinly slice fennel on a mandoline and marinade in remaining ingredients for at least an hour, or overnight.

-Transfer to Paraflexx sheet and dehydrate for 1 hour.

Assembly

-Arrange a layer of fennel in the bottom of the tart case. Top this with the tomatoes and crumbles of cheese.

470_img_2282_bc.jpg

(Source: therawchef.com)

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3 years ago
Raw Mango Tarts

Luckily the mini-tart pans are short enough to fit in just about any dehydrator, even one with short little trays like mine has.

From RAWket Science.

Mango Tarts

Shell:

  • ½ c macadamia nuts
  • 2 c shredded coconut
  • ½ c honey
  • ½ lemon, juiced

Filling:

  • 1 c mango
  • ½ c pineapple
  • 8 dates

Process shell ingredients in food processor until fine. Press into tart or small muffin tin, making a hollow part in the middle for the filling. Blend together filling ingredients in K-tec or processor. Spoon into hollowed area of shell. Carefully remove from tin and serve.

(Source: rawketscience.com)

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3 years ago
Berry Sweet Raw Mulberry Strawberry Tart

*Please note this is not one of my easy recipes, but it is the best pie I ever made!

Macadamia Mulberry Crust

1 cup macadamias
1 cup dried coconut ( I used the Mexican white or tan coconut meat that was shredded and dehydrated at a low temp)
1/2 cup dried white mulberries
1 cup pitted dates

With the S blade in my food processor I processed the dates and mulberries separately until they were well blended. Then I processed the coconut and mac nuts until the mac nuts were processed into medium small bits. Then I processed both mixtures and stopped the food processor just before the mixture balled up. Then I pressed it into a tart pan that was lined with saran wrap or you could oil it with coconut oil so it doesn’t stick. I refrigerated the crust overnight or you can do it for a few hours so that it sets.

Filling

1st Layer

Strawberry Pudding

2 cups strawberries tops removed
2 cups freeze dried strawberries (can used dried if don’t have freeze dried)
3/4 cups pitted dates
1 tablespoon pysllium powder
Stevia leaves or liquid or other raw sweetener to taste
Seeds from 1 vanilla bean

I blended the pysllium and the freeze dried strawberries separately into a powder in a blender. Then I blended the fresh strawberries, dates, stevia, and vanilla in the blender. Then I added the freeze dried strawberry pysllium mixture to the strawberry date mixture and blended it some more. Then I put the smooth strawberry pudding mixture into the refrigerator to set for at least an hour.

2nd layer

Vanilla Cream


1 cup young coconut meat
1 cup raw macadamia nuts soaked overnight in water. Rinse before using.
1 cup pitted dates soaked in 1 cup coconut water
1/4 cup coconut water (or enough to thin while blending)
1 vanilla bean, seeds scooped out
Stevia leaf or liquid or other raw sweetener to taste

I soaked 1 cup pitted dates in coconut water overnight or you could do it for a few hours until the dates are soft Then I blended all the above ingredients together (including the coconut water that the dates were soaked in) in a blender and let the mixture set in the refrigerator for at least an hour.

3rd Layer

Mulberry Cream


1 cup Mulberries (Can use blackberries if mulberries are not available)
1 cup pitted dates
1/2 cup young coconut meat
1/2 cup macadamia nuts
1 vanilla bean, seeds scooped out
Stevia leaf or liquid or other raw sweetener to taste

I blended all the ingredients in the blender until smooth and let the mixture set in the refrigerator for at least an hour.

Assembly of Pie

4 pints of strawberries thinly sliced
Edible Flowers
Mint Leaves

As you can see from the pictures on the left I added the 1st layer of filling and then I added a layer of the thinly sliced strawberries. Then I added the 2nd layer and then a layer of the thinly sliced strawberries. Finally I spread on the 3rd layer of filling and garnished the pie with a design of mint leaves, strawberries, and flowers. It’s best for the pie to be in the freezer for at least three hours before serving, if not it gets kinda goopy, if I could do it again I would add a thickener that Cherie Soria told me about called Irish Moss.

This pie actually won 3rd place at a raw pie contest click here to read the full story

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