One Raw Recipe Three Ways!

Base: Spinach Cashew “Cheese” Spread

• 1 cup cashews, soaked at least 6 hours
• Juice from 1 1/2 Lemons
• 1/4 cup olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1/2 cup sun dried tomatoes, chopped
• 1 pinch sea salt
• 2 handfuls of spinach, separated (aprox 2 cups firmly packed)

Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in along with the sun dried tomatoes. This is the base spread.

Option 2: Spinach Veggie Quiche

Pumpkin Seed Pine Nut Crust

• 1 Carrot, finely chopped
• 1/2 Shallot
• 1 cup Pine Nuts
• 1/2 cup Pumpkin Seeds

Chop carrot into 1″ pieces and place in food processor. Process until very fine. Add 1/2 shallot, 1 cup Pine Nuts. Pulse a few times to start to blend. Add 1/2 cup Pumpkin Seeds. Process until you have a formable mass but not so much that you lose the integrity of all the seeds. I like to see chunks of them. It also makes for a better texture! Press into small pie plate. Dehydrate @ 145 for 1/2 hour.* Reduce heat and dehydrate 6 hours @ 114.

*The higher temp will not compromise your food. The actual food temp never gets that high. This is a great technique I read about from Cafe Gratitude. It helps sweat the food, removes moisture and also decreases the dehydration time.

Spinach Veggie Quiche Filling

• 3/4 cup Spinach Cashew “Cheese” Spread
• 1 cup Cherry Tomatoes, halved
• 1 cup Pea Pods, Chopped into 1/2 ” pieces
• 1/2 cup Sundried Tomatoes (softened and chopped)

Mix together all ingredients and place in prepared quiche crust. Refrigerate at least a couple of hours to set up.

Spinach Cashew Zucchini Pasta

• zucchini pasta (made from zucchini with spiral cutting blade)
• 1 cup cherry tomatoes, halved
• 1 cup pea pods, chopped
• 3/4 cup marinated, mushrooms
• 5 scallions, sliced
• 1/2 cup dried sun dried tomatoes, chopped
• 1/2 cup spinach cheese spread
• 1/4 cup water
• sea salt and pepper to taste

To marinate mushrooms: cut the mushroom into slices about 1/4 to 1/2 inch thick. Toss with 2 tablespoon of Nama Shoyu and 2 tablespoon oil and let sit for at least 1/2 hour. Mix 1/2 cup Spinach Cheese Spread with 1/4 cup water to create sauce. Add all other ingredients and toss.