Raw Food Thursday: Pistachio Tart with Red Pepper "Cheese", Fennel Salad, Beet Chips, Red and Yellow Gazpacho
Raw Food Thursday 6/15
(We felt bad about skipping RFW a few weeks ago, so we decided last week to go two nights in a row this week. Tonight's theme was a raw tapas selection...)
Pistachio Tart with Red Pepper Cashew Cheese and Marinated Baby Shiitake
Shaved Fennel Salad
Red and Yellow Gazpacho
the tart was easy to make -- the pistachios were soaked for an hour, then chopped up in the vita-mix along with a zucchini, almond flour, flax seed powder, paprika, nama shoyu and pepper and pressed into a tart mold and dehydrated for 4 hours at 110F. Then the Red Pepper Cheese -- 1 cup of Trotter's cashew cheese mixed with the puree of 1 red bell pepper, 1 tbs. of lime juice and a pinch of salt -- which was dehydrated for 6 hours at 110F -- was piped inside the tart and dehydrated for another hour or so. Topped with baby shiitakes which were marinated in olive oil, garlic, nama shoyu, salt and pepper.
The Fennel Salad was shaved baby fennel, marinated in olive oil, salt, pepper and garlic. topped with fronds and scallion.
The Beets were cut on the benriner, tossed with olive oil, salt, pepper and raw agave -- dehydrated for 2 hours at 110F
as for the soups: red bell pepper, red tomato, cucumber, braggs liquid amino, garlic, paprika, serrano chile, salt, pepper, olive oil. yellow bell pepper, yellow tomato, cucumber, braggs liquid amino, garlic, cumin, serrano chile, salt, pepper, olive oil.
both topped with scallions.
all we needed was a green soup ;)