Cooking & Garden

COOKING & KITCHEN

tartOnion and Nut Feta Tart

Tart Crust

Combine sunflower seeds, ground flaxseed, basil, himalayan salt, and garlic into a food process and blend until finely ground.  Set aside in a large bowl.

Combine wet ingredients – garlic, olive oil, water, zucchini, agave, coconut aminos and lemon juice into a food processor and blend well into a puree consistency.  Add wet ingredients to bowl with dry ingredients.  Mix well together.

Press the mixture into the bottom and up the sides of removable bottom tartlet pans.

Place in dehydrator at 46 degrees for 4 hours.  Carefully remove from tart pans and dry for a further 6-12 hours or until dry.


Caramelized Onion

Thinly slice onions with mandolin and set aside.

Blend all ingredients except the onions in a high-speed blender, until smooth.

In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.

Dehydrate at 46 degrees on a non-stick sheet for 2 to 3 hours, so they soften and take on a cooked appearance or in the oven with door ajar on lowest temperature for about half an hour.


Pistachio Basil Pesto

Place all the pesto ingredients in a mini-food processor and blend to semi-smooth consistency.


Macadamia Nut Feta

View recipe and ingredients here


Assembling of Tartlets

Place 1 tablespoon (approximately) of caramelized onion mix on the bottom of tart.  Top with crumbled macadamia nut feta and finally drizzle with pistachio pesto.

 

Thanks to Rachel Mar for this recipe.

Ingredients: 

Tart Crust   

  • 1 cup sunflower seeds
  • 1 cup ground flaxseed
  • 2 teaspoon dried basil
  • ½ teaspoon himalayan salt
  • 1 small clove of garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 zucchini, peeled and diced
  • 2 tablesppons agave or maple syrup
  • 2 tablespoon coconut aminos or braggs aminos
  • 1 tablespoon fresh lemon juice
  • 1 cup water

Caramalized Onion   

  • ¾ cup pitted medjool dates
  • 4 shallots (medium size) or 3 small red onions
  • 1 tablespoon olive oil
  • 2 tablespoons tamari

Pistachio Basil Pesto

  • 1 cup basil leaves
  • ½ cup pistachio nuts
  • 4 tablespoons olive oil or grapeseed oil
  • ¼ teaspoon sea salt
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 1 tablespoon nutritional yeast

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Apricot Whip

Banana Yogurt Flan

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ORGANIC GARDENING

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January in the organic garden

 

 



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Youve got an awful lot of text for only having one or two pictures.
Maybe you could space it out better?
billige fotballdrakter

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