Raw Vegan Mushroom Spinach Quiche
An egg-less, gluten free, raw and vegan mushroom spinach quiche with nuts and veggies as the base,
Raw Pie Crust
- 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
Filling | Vegan "Eggs"
- 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.
Spinach Mushroom Prep
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