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Mushroom Leek Tart

Who says you can’t do raw food in the winter? We have our dehydrators, and some great techniques that will enable us to recreate some of our favorite dishes with all of their nutrients and enzymes intact! I happen to love leeks. I love tarts. Thrown together with some marinated mushrooms and spinach, you have a healthy, beautiful, gourmet dish that is worthy of your holiday table! Take a look at the ingredients. Instead of using butter, cream and eggs, we use a few cashews! This is super easy and delightful. You will love this mushroom leek tart.

 

Raw Food Recipe: Leek Tart

 

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29 Comments

  1. JLG wrote on July 22, 2014

    Susan, can you recommend a dehydrator? I’m new to the tool but many raw recipes seem to use one. Thanks!

    Reply
  2. Bettena wrote on May 10, 2013

    Just made this and it is out-of-this world crazy good. Pairs well with quiwa (sp) or rice. The flavor is rich and satisfying, Bravo!

    Reply
  3. Daniella wrote on September 12, 2012

    I see this recipes been up for a long time, but I just found it and made it. It was amazing!! I made a couple of changes I thought id share. I was making something else with ground flax and sunflower seeds so I put a layer on the bottom to catch the liquid that I thought it might produce. I also mIxed the chopped spInach with about 2/3 of the cheese and used basil since I had fresh, it went into the cheese too. Then I spread the rest on top and sprinkled with a little nutritional yeast. The result was a tart with a crust on bottom and nice “cheesy” top. Thank you for the recipe, sorry to change it, but it was the same basic idea.

    Reply
  4. Susan wrote on April 9, 2012

    The instructions are very specific. The foil goes on the outside of the tart pan, the cashew cream gets poured over the top. Your mushrooms may have been too wet from rinsing. Cheers!

    Reply
  5. sara dm wrote on April 9, 2012

    I tried this a couple of times and it was very good but as Helen I thought the tin foil was supposed to be inside the tart pan…
    Susan I have a couple of questions:
    – I don’t see the cashew cream in your pic, isn’t be supposed to be poured over the leeks and covered them completely?
    – My tarts were never so compact to require a knife, I always scooped it with a spoon. the sauce on top had hardened a little in the dehydrator but the mushrooms on the bottom still had some liquid.
    I’m doing something wrong?
    Thanks

    Reply
  6. Stephanie wrote on January 9, 2012

    This recipe sounds great and I would love to try it but I thought raw foods shouldn’t be heated above 118 degrees?

    Reply
    • Susan wrote on January 9, 2012

      When you increase the temp for the first hour, it is much more efficient and less bacteria producing than dehydrating at the lower temp the whole time. The food is just giving off moisture during that first hour and the food temperature never goes above 115 so, yes, it is still raw.

      Reply

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