Cooking Raw Recipes
Spinach “Quiche”
Crust
Ingredients:
- 1 small zucchini
- ½ C fresh or frozen corn (unthawed)
- 3 C ground sliced almonds (brazil nuts - whatever you like)
- 1t garlic powder
- 1t onion powder
- sea salt to taste
- 1T Bragg’s Amino
- 1t apple cider vinegar
- 1T Tahini
- water as needed to blend
Instructions:
Blend all ingredients to sticky consistency. Grease pie pan, and lay out crust mix in pie pan, forming into crust. Place in dehydrator for about 118 degrees or in oven at its lowest temperature, then after filling (next recipe) is ready, pour into crust and place in dehydrator/oven again until firm to touch.
Marinaded spinach
Ingredients:
- 4 C shredded spinach
- 1T extra virgin olive oil
- pinch sea salt
- juice of 1/2 lemon
Instructions:
Toss all ingredients in bowl, until spinach is soaked.
Quiche Filling
Ingredients:
- 2 C cashews soaked in water for 4 hrs
- 1T chia seeds
- juice of 1/2 lemon
- 1T miso
- 2T Nutritional Yeast
- 1T extra virgin olive oil
- 1 garlic
- Pinch sea salt
- ¼ C water
- jalapeno to satisfy your taste buds
Instructions:
Blend until smooth. Add marinated spinach and blend again.
