Your whole food, plant-based life.

Raw Spinach Mushroom Tart

I remember getting grounded for playing with my food. Seriously. I was crushing crackers and making little designs in my soup. It sent my dad right over the edge. I don’t think he would be so upset anymore. Actually, I think he would be downright pleased.

mushroom tart



I believe that eating raw food should not be boring or difficult. It should be a fun culinary adventure. If I see a recipe,that has a list of 4o ingredients, I am not going to do  it. Ok, I am exaggerating. But you get what I mean. I am a bit lazy when it comes to working in the kitchen.

The challenge I give to myself is to make tasty, beautiful creations with out too much fuss! I want the food to be approachable for you. I want it to be easy peasy! You can throw this little beauty together in minutes with just a little advanced prep. Have fun…go and play with your food, with my father’s blessing!




If you want to make this tart like the picture, you will need baking rings. You can find them at any cooking store. Get the ones that are 3″. Just think of the fun you could have with a couple of these babies in your kitchen!

If you don’t have access to the cutters, you can make this tart in a tart pan or even a pie plate. Just layer the in the same order. It will be beautiful, too!

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  1. B Jacobson wrote on December 16, 2010

    Just a quick question…does this recipe make two tarts if you are using the 3″ baking rings?

    • Susan wrote on December 17, 2010

      It will make 3-4.

  2. ari wrote on September 2, 2010

    Thanks. What temp on the dehydrator do you recommend?

    • Susan wrote on September 2, 2010


  3. Susan wrote on July 11, 2010

    There are flax seeds and even though they are not ground, I can assure you that the crust holds together if you make it the way the recipe states. 🙂

  4. Mitzi Mager wrote on July 11, 2010

    I wanna make this but was wondering how is it that the crust stays intact if it is just nuts that are processed, is there a ‘binding’ ingredient not listed or is it due to the soaked nature of the almonds that it doesn’t fall apart? thanks so much, anxious to try it. Love all the recipes!

  5. Mitzi Mager wrote on June 16, 2010

    I can’t wait to try this out! I already made the banana cream pie and it was a huge hit in my house. the kids were fighting over it! Thanks for these wonderful recipes!

  6. melissa wrote on May 14, 2010

    I made these the other day and tweaked them slightly, I added a tiny drop of liquid smoke and some chopped fresh basil, OMGosh, soooo yummy, these are incredible, I love your recipes:)

  7. Jessie R wrote on April 7, 2010

    I made this last night and it was really good. The crust was crispy and yummy. Hubby LOVE it as well. Very filling and easy to make.

    Thanks Susan! 🙂

  8. Jessie R wrote on March 31, 2010


    In this receipe ; is the Hazelnut for the crust also soaked like the cashews and almonds?


  9. Krista wrote on March 20, 2010

    That looks amazing, and looks relatively easy to make. I need a dehydrator. I though everything raw had to be dehydrated for several hours, but so many of your recipes seem to only take as long as regular cooking, but way healthier. Thanks for turning me on to raw food 🙂

    • Susan wrote on March 20, 2010

      It is my goal to make it easy and approachable! Glad you like the site!


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