Pea and Spinach Quiche with Alfalfa Sprouts and Sauerkraut
 
 
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Ingredients
Pie Crust
  • 1 Carrot
  • 1 medium Yellow Onion
  • 1 Cup Pine Nuts
  • ½ Cup Pumpkin Seeds
  • 1 TBSP Tamari Sauce
  • 1 tsp Lemon Juice
Filling
  • Spinach Cashew Cheese (see recipe below)
  • ½ Cup frozen Peas
  • ½ Cup Sundried Tomatoes, chopped
Spinach Cashew Cheese Recipe
  • 1 Cup Cashews (soaked 2 – 4 hours, then washed and drained)
  • ¼ Cup Olive Oil
  • 1 tsp Lemon Juice
  • 1 Shallot
  • 1 clove Garlic, chopped
  • ¼ Cup Almond Milk
  • 1 pinch Himalayan Salt
  • 2 Cups Spinach
Instructions
Pie Crust
  1. Process the carrot in a food processor until fine.
  2. Add the onion, Pine Nuts, Pumpkin seeds, Tamari and Lemon Juice to the food processor and pulse until a formable mass results without losing the seed integrity.
  3. Press into 10 mini quiche pans.
  4. Dehydrate at 46C for 12 hours, or longer if you want the pie crust to be more crunchy.
Filling
  1. Spinach Cashew Cheese (see recipe below)
  2. Stir the frozen Peas and Sundried Tomatoes into the cashew cheese.
  3. Fill each Pie crush with the Pea and Spinach Cashew cheese.
  4. Top with Alfalfa Sprouts and serve with a side of sauerkraut and sliced Roma tomatoes.
Spinach Cashew Cheese Recipe
  1. Place the Cashews in a food processor and process until smooth.
  2. Add the Olive Oil, Lemon Juice, Shallot, Garlic, Almond Milk, Himalayan Salt and 1 Cup Spinach.
  3. Process until smooth.
  4. Add 1 Cup Spinach and pulse until the spinach leaves are roughly chopped.
Nutrition Information
Serving size: 178.60 Calories: 2170 Fat: 42.7 Trans fat: 5.2 Carbohydrates: 15.4 Sugar: 9.6 Sodium: 124 Protein: 14.7
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/pea-spinach-quiche/