Wednesday, July 25, 2007

Raw Food Wednesday: Zucchini Tart, Zucchini Pesto

Raw Food Wednesday 7/25

Zucchini Tart

Zucchini Pesto

I told you we were getting serious about the zucchini ;)

The tart shell is almonds, flax seed and zucchini, pressed into a tart shell and dehydrated alone for 4 hours @ 115F

Then the filling is added -- a shallow layer of cashew cheese with a little shallot, nutmeg, pepper and white miso, and finally topped with zucchini brushed with olive oil, salt and pepper.

Then the whole thing is dehydrated for another 4 hours.

When using this many different types of nuts, you want to find a balance so that the meal isn't too heavy -- especially in summer.

The pesto is simply basil, pine nuts, garlic, salt, pepper and olive oil in the vita-mix. It's poured over the spiral-cut zucchini noodles and served with a couple of cherry tomatoes from the garden and a bit of dehydrated cashew cheese.

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