Smoked mushroom and red pepper tartlets - raw and vegan
|Smoked mushroom and red pepper tartlet|
We made these tarts while on the Taste course but they were rather a class effort as they are quite labour intensive.
I now wanted to make the whole dish myself.
We used predominantly walnuts for the base, which I thought was a rather too strong a flavour, so I used some macadamias instead.
Also, on the course, our bases were a touch too crumbly and thus I made a few changes changes to the original recipe.
My recipe - which made 8 tartlets.
|Crust mixture pressed into cling film in tart tins|
1 - Crust:-
1 C walnuts
1 C macadamia nuts
1 C cashew nuts
2 T nutritional yeast
1 T coconut oil
7 T water
4 T ground flaxseed
1/2 t salt
1/2 t black pepper
Pulse all the nuts in a food processor to form a flour.
Transfer to a mixing bowl and add in all the other ingredients.
Line 8 12 cm tart tins with cling film and press the mixture in to form the crusts.
Dehydrate overnight at about 115 F
Then remove the crusts from the tart tins and dehydrate them for another 12 to 15 hours.
2 - Creamy cheese filling:-
1/2 C coconut flakes - soaked
2/3 C cashews - soaked
1 T very finely chopped red peppers
2 T water
1/4 t salt
pinch of paprika
1 T nutritional yeast
1 T lemon juice
Blend very well till smooth.
3 - Mushroom filling:-
1 cup of shitake mushrooms, thinly sliced, soaked in tamari and smoked using a Cold Smoking Gun
|Tart served up with a salad|
4 - Red pepper filling:-
1 red pepper, pith and seeds removed, thinly sliced, tossed in olive oil and salt, and dehydrated for an hour or so.
5 - Assemmble as in the pictures and serve with a mixed green salad.
To see more raw recipes, go to Deborah Durrant's Deliciously Raw website.
Labels: blog, cahews, cold smoking, delicious, healthy, macadamias, raw, red peppers, shitake mushrooms, vegan, walnuts