Raw Vegan Quiche
This recipe is more involved than making a simple salad. It requires more steps to make the crust but it’s quite easy to make. When you feel for something different and want to make something different then this quiche will satisfy your tummy and will delight your guests. You can prepare the crust the day before to save time the next day. It keeps well for a few days. You can warm it up and have a delicious meal for a special night or brunch.
Preparation time: 45 minutes
1 cup almonds
½ cup walnuts
¼ cup flax seeds, ground in a coffee grinder
¼ tsp salt
2 tsp lemon juice
1 tbsp water
½ tsp lemon zest
1 ¼ cup cashews or ¾ cup cashews and ½ cup hemp
½ cup water
2 tbsp lemon juice
1 ½ tsp prepared mustard
1 tsp turmeric
½ tsp onion powder
1 garlic clove
1 bell pepper, red and/or orange
¼ cup sweet onion
2 stalks celery
1 big tomato, deseeded and diced
3 cups spinach
2 tsp Italian herbs or 6 tbsp fresh oregano, basil and thyme, minced
½ tsp salt
¼ tsp black pepper
2 tsp psyllium
1. Combine the onion, bell pepper, celery, in a food processor and pulse until finely chopped. Add the spinach and fresh herbs – if using – and pulse until chopped.
2. Transfer to a mixing bowl and add the deseeded and diced tomato plus ¼ tsp tamari, ½ tsp lemon juice and ½ tsp olive oil to the vegetables and stir.
3. Spread the vegetables thinly on a non-stick dehydrator sheet or cookie tray and warm in dehydrator at 140°F for half hour or place in oven at lowest setting for half hour. This procedure allows the vegetables to soften.
4. While the vegetables are warming up prepare the crust.
1. Combine the almonds and ground flax seeds to the food processor and process until ground. Take note that flax seeds don’t grind into a meal in the food processor, use a coffee grinder or blender.
2. Add the walnuts and process briefly, leaving some pieces.
3. Add the water, lemon juice and zest and process briefly until well incorporated. The mixture should stick together when pressed between your fingers.
4. Press mixture evenly into a 7- inch spring form pan. Set aside.
5. Combine the cashews and all the ingredients – except the psyllium powder – in the blender and blend until smooth.
6. Add the psyllium powder last- when it’s time to mix everything together- and blend briefly to mix.
7. Combine the cashew mixture and the warm vegetables together. Stir well to mix.
8. Spoon the mixture onto the crust and wait several minutes to set.
9. If desired you can warm up the dish for 20 minutes in oven set at lowest setting while preparing the salad.
Serving suggestions: serve with a nice salad and steamed asparagus.