Raw Food Wednesday: Tomato Tart stuffed with Basil and Cashew Cheese, Carrot Manicotti , Sweet Potato and Tomato Soup,
Tomato Tart stuffed with Basil and Cashew Cheese
(variation of the Trotter/Klein tart -- the shell is tomato and soaked almonds, and instead of piping it out as they do in the book, we put them in tart shells and dehydrated them at 115F for a couple of hours)
Carrot Manicotti stuffed with Fennel and Cashew Cheese topped with Tomato
(recipe below)
Sweet Potato and Tomato Soup
(recipe below)
Coconut "Cream" and Peach Tart
(young coconut filling topped with agave macerated peach slices in a coconut, macadamia nut and date shell)
Can you tell it's tomato season? If there's ever a Raw Iron Chef, and the theme ingredient is tomato, we may have a chance. ;)
1 cup sweet potatoes (shredded and soaked overnight)
1 cup tomato diced
1 tbs. olive oil
1/4 cup dehydrated red onion
nama shoyu and pepper to taste
pinch herbes de provence.
A raw version of our favorite fall soup -- toss all the ingredients into the vita-mix and puree on high speed for 30 seconds.
1 cup diced carrot
1/2 cup soaked cashews
1 tbs. flax seed, ground into a powder
between 3/4 and 1 cup water (depends on the texture)
1 clove garlic
1 tbs. olive oil
1 tsp. nama shoyu
pepper to taste
1/4 tsp. fennel seed
1/4 tsp. mustard seed
pinch fresh nutmeg
It's a similar method -- like making the shells out of the corn last time -- puree all the ingredients, let sit for 15 minutes and pour onto the teflex sheets into 6" rounds -- then dehydrate for eight hours at 115F.
You can play with the water to get the desired thickness -- these were thin, but took longer to dehydrate than the corn ones. They stayed flexible enough to stuff with the fennel and cheese mixture and roll up without cracking...
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