Shabat shalom, so this week rama gives the recipe in english for all of you that asked and for those of you that dont read hebrew. The recipe this week is a play on the classic blue cheese tart with pear arugula of-course our tart is raw and fully vegan, so we hope you gonna enjoy this one. O.k lets get down to business. Ingredients for the crust: 1.5 cups brazil nuts (you can also use pine nuts), half a cup of chia seeds or hemp seeds, 1tsp dry rosemary, 4tbsp chopped parsley, atlantic sea salt, black pepper and nutmeg to taste. Ingredients for the filling: 2 cups cashews soaked over night, 4tbsp nutritional yeast (for the cheesy taste and B vitamin complex i recommend to get the bob mill one you can get it thru i herb, in israel the nutritional yeast do not contain B12), lime juice from 2 limes, 1 chopped pear, a bunch of chopped arugula, 3 leafs of chopped kale, salt and black pepper to taste. Preparation: In a food processor with an S blade combine all the crust ingredients, bland till the mixture is contained, remove and press the mixture in a tart pan with removable bottom. drain the cashews and place in a high speed blander with the lemon juice water (as much as you need for smooth mixture just remember it has to be thick), bland till fully smooth and remove into a ball, mix in the chopped pear, arugula, kale, salt, black pepper and the nutritional yeast and fold, spread the cheesy mixture on top of the crust and place in the refrigerator to set. I server this tart with honeydew melon, kale and pumpkin seed salad with balsamic vinegar olive oil and a sprinkle of cayenne pepper. Thank you so much and have a peaceful weekend with lots of love.
Posted on: Sat, 12 Jul 2014 11:55:52 +0000
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