A raw vegan, gluten-free Mushroom Spinach Quiche inspired by The Raw Chef.
This is the result of a recipe experiment that I thought would need some adjustments but when I ate 3 slices in one sitting I knew I found the pot of gold on my first try. When I first told my roommate, Susie, I was making a raw vegan quiche she looked at me puzzled and said “raw eggs?” Now that wouldn’t be vegan or very good raw but I can understand her concern. I laughed a little and started to explain the technique for raw crust and an imitation egg. I could tell she was a bit skeptical but when a slice sat before her she examined it, ate it and loved it! Her favorite standout ingredient was the soy sauce and although it’s eggless she said it was the best imitation egg she’s ever had.
Dominick was even more skeptical, he normally doesn’t like things he has never had before but I knew he liked everything I was putting in. He loves cashews, spinach, mushrooms and soy sauce so I figured he would like some of his favorite ingredients constructed in a new way. Well turns out he absolutely loves it! I get excited when he likes a new recipe because he is the pickiest eater I know!
My favorite part was everything, no joke I loved the crust, the filling and the spinach mushroom topping all together they created a harmonious bond in both texture and flavor. I wasn’t even planning on posting this but I can’t keep this pot of gold to myself!
This recipe may seem daunting if you are new to raw foods but I want to assure you that it is much easier than it looks. 4 simple components put together and dehydrated. Even if you are not a cook you really can’t go wrong preparing raw foods. Just think you can’t burn anything and you can taste everything to make sure you like it before assembling the finished product.
- 1 ½ cups almond flour
- 1 cup macadamia nuts
- 1/4 cup golden flax seed; freshly ground
- 1/4 cup nutritional yeast
- 1/4 cup water; add more as needed
- 4 cloves garlic
- 1/8 cup lemon juice
- 1 tsp salt
- 4 cups mushrooms; any kind will do, I used crimini
- 1/8 cup tamari; soy sauce or nama shoyu
- 1/4 tsp salt
- 2 cups spinach
- 2 tbsp olive oil
- 1/4 tsp salt
- 2 cups cashews; soaked for at least 30 minutes
- 1/4 cup water
- 1 cup carrot
- 1 cup sunchoke; aka Jerusalem artichoke
- 1/2 cup onion; diced
- 1/8 cup nutritional yeast
- 1 tbsp miso
- 2 tsp lemon juice
- 1/2 tsp salt
- Grind the flax seed in a spice or coffee grinder. I don't buy pre-ground flax seed because they oxidize quickly. But certainly ground flaxseed can be used.
- Blend macadamia nuts and garlic in a small food processor to form a "butter".
- Add everything to a mixing bowl and mix well.
- Add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn't stick.
- Dehydrate at 165 degrees for 1-3 hours.
- De-stem and wash mushrooms thoroughly.
- Coarsely chop mushrooms, throw them in a bowl, coat with salt and tamari, mix together and set aside to marinate.
- Add spinach, olive oil and salt to a bowl, mix together and set aside to marinate.
- After about an hour you can drain and process the spinach and mushrooms individually or you can just dice them up with a knife.
- Add cashews, carrots and sunchoke to food processor and process until finely chopped.
- Add in a little bit of water at a time and process for another good 10-20 seconds.
- Add in the rest of the ingredients and mix well.
- Remove the crust from the pie dish and remove the plastic wrap.
- Dehydrate crust for another 1-2 hours at 130 degrees.
- After crust is completely dry put it back in pie dish.
- Add in the filling, spread the mushroom mixture, spread the spinach mixture on top and dehydrate at 105 degrees for 6-8 hours.
- Garnish with a couple spinach leaves and sundried tomatoes, drizzle with olive oil and Enjoy!!
- Store leftovers in the refrigerator.
- Serve warm by heating up individual slices in the dehydrator at 165 degrees for 1 hour
Ingredients I Used
Tools I Used[AMAZONPRODUCTS asin=”B002LAREE2, B006E5A5VO” ]
5-large trays, 15″ x 15″ each. Mesh screens are BPA free.
Adjustable Thermostat 95◦F to 155◦F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.