Raw Food Wednesday 5/10Tomato and Cheese Tart
Greek Salad
(romaine, haricot verts, cucumbers, "feta" cheese, dehydrated cherry tomatoes, kalamata olives, parsley, basil vinaigrette, garlic, cinnamon, salt, pepper)
Zucchini Noodle and Dehydrated Cherry Tomatoes
Coconut Balls
(howdy to the folks visiting from "We Like It Raw")
At one point we had eight of the nine dehydrator shelves being used. It would have been all nine, except the tart shells needed two rack spaces...
It seems we're working through the Trotter/Klein book this month -- but this was our first time making the tomato and cheese tart, and I don't know why we waited this long. Big bold tomato flavors mixed with the almost too rich cashew cheese, spinach and rosemary filling -- topped with heirloom tomatoes and basil. We formed the shell using our mini-tart pans instead of piping it out the "dough" as they do in the book. It makes for a slightly "cleaner" presentation. The tart shells are almond flour, flax meal, zucchini, almond "butter", onion, water and salt.
We got some nice haricot verts at the market yesterday, so we made the Greek Salad again -- the odd ingredient is cinnamon, but it works in context of the dressing and the "feta" cheese (cashew cheese, lemon juice, shallot, nutritional yeast, pepper, salt mixed together, then dehydrated for 8 hours at 105F)
We had just a tiny bit of zucchini left over from the tart shells, so we just hit the spiral slicer and made a mini-appetizer of sorts... mixed with olive oil, salt and pepper and dehydrated for about 45 minutes at 105F
Raw Coconut Balls
1 cup raw macadamia nuts, 1 cup chopped dates, 3/4 cup dried coconut, (about) 2 tbs of raw agave, salt, splash of vanilla extract.
Grind the nuts and dates seperately, combine into a bowl. Add the coconut, salt, vanilla extract. Add just enough agave so that when you are forming the balls that they retain their shape. This depends on how "wet" the nuts are after grinding.
Dehydrate 8 hours at 105°F
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