About the Recipe
These raw vegan quiches are so good and are another absolute favorite in my home.
330g of peeled and chopped carrot
1 cup of pumpin seeds then freshly ground
1/4 cup od chia seeds the freshly ground
2 brazil nuts then freshly ground
4 pre soaked (rehydrated) dehydrated tomatoes
3/4 cup of cashews then freshly ground
1/4 cup of seseme seeds then freshly ground
1/2 cup of water
2 cloves of garlic
1/4 tsp of dried basil
1/4 tsp of dried oregano
1/4 tsp of dried fennel
1/4 tsp of onion powder
1/2 tsp of cayanne pepper
1/2 tsp of smoked paprika
1 tsp of tamari
The juice of 1/2 a lemon
1 peeled, chopped and grated carrot
1 finely chopped red onion
20 fresh chopped cherry tomatoes
1 tsp of dried oregano
1 tsp of dried basil
Step 1 begin preparing the quiche crust by putting all of the ingredients except the 4 pre soaked rehydrated tomatoes, into a high powered blender and blend until a pulp consistancy.
Step 2 transfer the pulp mixture and the rehydrated tomatoes to a food processor and blend until well compined.
Step 3 Remove mixture from food processor, press into two 6 inch wide 1.5 inch deep individual pie tins and put into a dehydrator at 110f to dehydrate for 12 hours.
Step 4 After the quihe crusts have dehydrated for 8 hours remove the m from the dehydrator.
Step 5 Prepare the quiche filling by putting all of the ingredients into a high powered blender and blend until thick and smooth.
Step 6 Transfer the mixture into a mixing bowl.
Step 7 Mix in the grated carrot with a spoon.
Step 8 Spread the quiche filling into the crusts and add the chopped cherry tomatoes and dried herb toppings.
Step 9 Return the quiches to the dehdrator for another 4 hours.
Step 10 Serve and enjoy.