Raw Food Wednesday 7/25
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.