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GreenChef Russell James | Spinach and Wild Mushroom Quiche

Posted By Russell James On January 8, 2008 @ 12:05 am In Full Recipe List,Recipes / Main Courses,Recipes / Raw | No Comments

I’ve been meaning to devise this recipe for a while now, after someone asked me if it was possible. I’ve never, even in my darkest days, been into quiche – but when someone asks me if something is possible to do raw, my brain starts to whirr with ideas that just have to be brought to life, otherwise steam starts to come out of my ears!

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!

Spinach and Wild Mushroom Quiche

Makes 4 small quiche
This recipe will require you to make the bases ahead of time.

For the Base:

1 Cup Cashew

1/4 Cup Macadamia Nuts

2 TB Flax Meal (ground flax seed)

1 Clove Crushed Garlic

1 TB Nutritional Yeast

2 Tsp Olive Oil

1/4 Tsp Salt

3 TB Water

1 TB Lemon Juice

Step 1: Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.

Step 2: 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.

Step 3: 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:

2 Cups Wild /mushrooms (or substitute for any type of available mushroom)

1/2 Tsp Salt

1 TB Lemon Juice

Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

For the Filling:

2 Cups Courgettes (Zucchini)

1/4 Cup Water

1 1/2 Cup Cashews

1/4 Cup White Miso

2 Tsp Lemon Juice

1/2 Medium White Onion

3 TB Nutritional Yeast

1 TB Powdered Psyllium Husk

1/2 Tsp Salt

2 Cups Tightly-Packed Spinach

2 TB Olive Oil

1/4 Tsp Salt

1/4 Cup Finely Sliced Spring Onions

1 Cup Diced Tomatoes

1 TB Minced Basil

Marinated Mushrooms

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.

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