Juicing For Health - Raw Spinach And Wild Mushroom Quiche Recipe
This is a great recipe from Russell James(The Raw Chef) for raw spinach and wild mushroom quiche. This recipe will require you to make the bases ahead of time.
Makes 4, 11cm quiche
For The Base
- 1c cashew
- 1/4c macadamia nuts
- 2T flax meal (ground flax seed)
- 1 clove crushed garlic
- 1T nutritional yeast
- 2t olive oil
- 1/4t salt
- 3T water
- 1T lemon juice
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 Filling
- 2c wild mushrooms (or substitute for any type of available mushroom)
- 1/2t salt
- 1T lemon juice
Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
- 2c courgettes (zucchini)
- 1/4c water
- 1 1/2c cashews
- 1/4c white miso
- 2t lemon juice
- 1/2 medium white onion
- 3T nutritional yeast
- 1/2t salt
Blend all ingredients in a high-powered blender until smooth.
- 2c tightly-packed spinach
- 2T olive oil
- 1/4t salt
Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
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 following ingredients:
- 1/4c finely sliced spring onions
- 1c diced tomatoes
- 1T minced basil
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.
Dehydrate overnight and during the day, for anything up to 24 hours.
Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. Its 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.
For more great tasting raw food recipes from Russell James visit The Raw Chef.
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