I don’t have a dehydrator and this always bothered me. Most of the raw recipes involve a dehydrator at some point, and it’s normal, it’s their alternative for an oven, but still… And I read you can use your own oven as a dehydrator, and I tried and it didn’t worked or I was not enough patient to wait, don’t know. So, every time I want to make something raw as a main course, I have to figure out how to make it without the damn thing.
The usual raw quiche is also part of the “dehydrate for 10 hours” family meals, but you can always cheat, right? :)
for the base, serves 2
- 2 handfuls of raw mixed nuts
- 2 tablespoons grounded flax seeds
- 2 tablespoons water
- a pinch of salt
Mix everything in the blender using the S knife, 1 minute will be enough. Take small pots and line the mixture on the bottom and a little bit on the walls using your hands. Wet your hands to make it nice and easy. Chill for at least 1-2 hours. Even better if you leave them in the fridge for a night.
for the filling
- 2 cups baby spinach
- 1/2 cup cherry tomatoes
- 1/2 cup portobello mushrooms*
- 1/4 pomegranate seeds
- salt, olive oil, balsamico
Cut the spinach leaves, peel the cherry tomatoes, add the marinated raw portobello mushrooms and mix everything. Season with salt, olive oil and balsamic vinegar. Place the mixture in the cups and sprinkle with pomegranate seeds.
* The portobello mushrooms are the only ones we eat in their raw state, but a special marinate is needed! Don’t eat them as it is. For the marinate – cut the mushrooms and pour them in a jar. Add salt, olive oil and balsamic vinegar. Close the jar and leave it in the fridge for a day or two.